Marra Forni Traditional User manual

Marra Forni: Traditional
Installation/Operation Manual
10310 Southard Drive
Beltsville, MD 20705
Bus. 1.888.239.0575
Fax. [phone]
[email protected]
marraforni.com

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Updated April 2013Scan to visit www.marraforni.com!
DO NOT THROW THIS MANUAL AWAY.
REVIEW WARRANTY BEFORE INSTALLING OVEN.

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Thank You for Purchasing a
Marra Forni Oven
Our Traditional ovens are available in four different standard sizes: 90cm,110cm,140cm, and 150cm.
Ovens are available outside of these dimensions (by custom order) to suit your restaurant’s needs.
This oven has been extensively tested and approved by the ETL and NSF. As an added option
available to you, this versatile oven may be converted from wood-burning to gas, or converted for dual
usage. A Marra Forni oven from Euro Restaurant Solutions enhances your menu and decor, while al-
ways providing dependable service and performance.
The guidelines found in this manual for the venting system are intended for solid fuel appliances, al-
though they may also be referenced for gas ovens. If preferred, you may also burn a small amount of
wood on the opposite side of our gas burner (if equipped) for aesthetic value and to add smoky avor.
WARNINGS
Improper installation, adjustment, alteration, service or maintenance can cause
property damage, injury or death. Read the installation, operating and maintenance instruc-
tions thoroughly before installing or servicing this equipment.
A major cause of oven related res is failure to maintain required clearances (air
spaces) to combustible materials. It is of utmost importance that this oven be installed only in
accordance with these instructions.
Never use this appliance as a space heater to heat or warm the room. Doing so
will result in carbon monoxide poisoning and overheating of the oven.
Never cover any openings in the oven bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air ow through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat and cause a re hazard.
Do not store or use gasoline or other ammable vapors or liquids in the vicinity of this or any
other appliance.
If using gas as your source of heat, you must post a statement in a prominent location for the
event that the user smells gas. This information can be obtained by consulting your local
gas supplier.
Please keep this manual for future reference for operating your oven. If you are in need of
maintenance and/or repairs, please contact us directly at 1.888.239.0575.

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IMPORTANT INFORMATION
Minimum clearances for combustible and non-combustible construction:
Combustibles: Sides: 2” Back: 2”
Non-Combustibles: Sides: 0” Back: 0”
On the bottom half of the oven there must be a minimum opening of 24” x 24” to allow air
to enter the burner housing for proper combustion. If this opening is not sized to accom-
modate proper combustion, it may cause damage to the burner system. Installation of a
sealed enclosure around the oven shell may also cause starving of the burner system.
The use of return air or other ventilation systems within a sealed enclosure surrounding
the oven can also disturb operations. For more information, please call 1.888.239.0575.
Never obstruct the ow of combustion and ventilation air to the oven.
This appliance must be electrically grounded in accordance with local codes or in
the absence of local codes, with the national electrical code ansi/nfpa 70, or with the
Canadian electrical code csa c22.1, as applicable. Installation must conform with local
codes, or with the national fuel gas code ansi z223.1, the natural gas installation code
can/cga-b149.1o including:
1. The appliance and its individual shut off valve must be disconnected from the
gas supply piping system during any testing of that system at pressures in excess
of 1/2 psi (3.45 kpa).
2. the appliance must be isolated from the gas supply piping system by closing
its individual manual shutoff valve during any pressure testing of the gas supply
piping system at test pressures equal or less than 1/2 psi (3.45 kpa).
Requirements for Proper Use of Gas Burner for Oven
> 120 VAC - 2.5 AMP outlet, 3/4” gas outlet
> Gas inlet pressure to oven: 7 inches W.C. for natural gas
> Gas manifold pressure is factory set to 3.5 inches W.C. for natural gas
> Gas regulating valve (i.e. Maxitrol RV 48, 3-6) and shut off valve are by others
> All models have a rating of 70,000-100,000 BTU
Requirements for Oven Installation
Following instructions on page 7, move oven to desired location and SLOWLY lower
oven. It is imperative that your oven is level, thus a level oor is preferred. If necessary,
shim oven until rm. Once oven is securely placed and level, remove the horizontal front
angle. Use Ramset Redheads that are a minimum of three inches in length to insert
through base plates. Complete oven installation intructions are shown on page 8. Ex-
ercise caution when moving the oven; it is top heavy.
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]

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LIFTING & MOVING YOUR OVEN
IMPORTANT: Only trained professionals using the proper machinery and handling equipment should
lift and move the oven. Damage to the appliance, voiding of warranty, and personal injury may occur
due to improper handling.
Forklift ovens from sides. For Model 90, pick up from center crossbars.
1. USING A FORKLIFT
Ensure that the pallet jack capac-
ity DOES accommodate the oven’s
weight, and that the jack is long
enough to securely lift the oven with
BOTH horizontal bottom steel tubes.
The oven should be approached from
either the front or back to ensure an
even weight distribution. Guide the
pallet jack through the inside of the
bottom of the steel support legs and
carefully position underneath pre-
viously mentioned horizontal steel
tubes. Proceed to lift slowly and
move oven as needed. Use 21” wide
pallet jack for the Model 90. For all
other models use regular pallet jacks
that meet the necessary capacity.
Before attempting to lift or move the
oven, ensure that the forklift capac-
ity can accommodate the weight of
the oven, and that the forks are long
enough to securely lift the oven with
BOTH horizontal steel tubes, ensur-
ing that no contact with the oven shell
is made. The oven should be ap-
proached from either the front or the
back to ensure even weight distribu-
tion. BE SURE TO KEEP FORKLIFT
STRAIGHT. Guide forks through the
inside of the steel support legs and
carefully position underneath the hor-
izontal steel tube members. Proceed
to lift and move oven slowly.
1. USING A PALLET JACK
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
Proper Lifting for Model 90
Proper Lifting for Models
110, 140, 150

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
OVEN INSTALLATION INSTRUCTIONS
1. Select location for oven to be installed, marking an outline on the oor to ensure that you have ad-
equate space. Floor space must extend to longest points of oven (circumference).
WARNING: INSULATION & OTHER MATERIALS MUST BE KEPT OUT OF THE CLEARANCE
SPACES SURROUNDING THE OVEN.
2. Ensure that there is plenty of clearance between the ceiling and your oven. A basic installation with
direct venting requires a minimum height of 83 inches. All combustible sidewalls projecting beyond
the front of the oven opening must be be given a clearance of 30” from the side of the oven door
opening, and 36” from the front of the oven door, as shown.
3. OPTIONAL: After completing steps 1-3, drill holes for the anchor bolts at a minimum of 3 inches
deep using the base plates as a guide. Insert Ramset Redheads to fasten plates to concrete oor.
4. Non-combustible materials such as brick, ceramic tile, stainless steel, marble and other decorative
metals may be used to face the outside surface of the oven dome if desired.
NEVER USE COMBUSTIBLE MATERIALS OR ADHESIVE TO DECORATE THE FACADE OF
YOUR OVEN.

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CURING
Curing is necessary to ensure that your oven is free of moisture. The interior of the oven will appear
dry upon arrival, but there is still a small amount of moisture in the bricks and mortar. If you neglect
to cure your oven, the oven will become damaged during use. If you do not have your oven delivered
pre-cured, you MUST follow these steps. The curing process takes a total of 5 days to complete.
OVEN CARE & CLEANING
Oven Floor: As needed, brush stray debris from the oven oor using a long-handled oor brush. If
something spills on the oor of the oven, allow it to burn and dry up, then remove residue with the
oor brush. Speed up drying by placing hot coals onto the spill. For the removal of ne particles (ex.
our, ash), wrap a warm, damp cloth around the brush head and briskly wipe the oor. Do not scrape
the oven with metal tools. Sharp edges or corners will damage the oven.
For Stainless Steel Surfaces: The oven tools, mantle, door(s) and doorway must be cleaned using
warm soapy water. Do not use abrasive metal scouring pads as they will scratch the stainless steel.
Avoid the use of excess water when cleaning the face of the digital readout or oven controller.
Duct: Regular cleaning and maintenance of the exhaust system are necessary to prevent hood and/
or duct res. The frequency of inspection and cleaning will depend upon hours of use and type and
moisture content of the wood used for fuel. Avoid ue res by maintaining a set cleaning schedule.
Door: This is used for heat retention. Spread out the coals before putting the door in place.
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
DAY 1 DAY 2 DAY 4DAY 3 DAY 5
300°F 400°F 450°F500°F 500°F
GAS OVEN CURING
•Day 1: Burn at 300°F for 3 hours,
turn oven off.
•Day 2: Repeat process at 400°F.
•Day 3: Repeat process at 500°F.
•Day 4: Repeat process at 600°F.
•Day 5: Repeat process at 700°F.
The diagram below illustrates
gas oven curing.
IMPORTANT: NEVER burn liquid fuel, or any treated, coated, or laminated woods. The ONLY
acceptable type of wood to use is dry, medium, or hard rewood.
WOOD-FIRED OVEN CURING
•Day 1: Burn two pieces of wood until they disintegrate.
•Day 2: Follow Day 1 procedure, then add a third piece of wood.
Allow to burn completely.
•Day 3: Follow Day 2 procedure, then add a fourth piece. Allow to
burn down, then add a fth. Burn completely.
•Day 4: Burn two pieces, followed by one piece of wood at a time until
you reach your desired temperature
•Day 5: Oven is now cured, add wood as necessary until you reach
desired temperature.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
STRUCTURAL BUILD OF OVEN / VENTING
A UL-listed grease or building heating appliance chimney installation (referred to as direct venting),
and Type I exhaust hood installed per NFPA 96 and UMC standards for Ventilation Control and Fire
Protection of Commercial Cooking Operations are the only two methods of venting permitted for
commercial Marra ovens. Of the two options, direct venting is more common, although an exhaust
hood is required in some areas (consult local ordinances). Venting must comply with ETL regulations.
For gas ovens, always ensure that there are no obstructions to the ow of combustion and ventilation,
including the cylinder enclosures. Please refer to your exhaust hood manufacturer’s guidelines for
inspection, maintenance and sanitation procedures.
A UL Listed Grease Duct/Building Chimney Heating Appliance can be connected to the
chimney opening of the oven. A minimum 50v0 C.F.M.-listed power ventilator for restaurant exhaust
appliances is required. A minimum temperature rating of 300°F is required for the power ventilator.
Type I Exhaust hood standards for ventilation control and re protection of commercial
cooking operations are as follows: Steel bafe (NOT MESH) grease lters must be used and
placed at the rear of the hood. The following specications must also be met:
• There must be at least 10” between the front of the oven face and the front of the hood.
• According to UMC there must be 42” between the oven heart and the face of the lter.
• The side of the hood must extend a minimum of 6” to either side of the oven door opening.
• If required, a type 1 hood must be placed above the cooking opening and set atop the oven.
Minimum hood dimensions are 36” wide and 37” deep, 22” high for Models 90 and 110, and 40” wide,
37” deep and 22” high for 140 and 150. Duct Velocity = 1500-2500 FPM - Vol.: 800-1000 CFM
Refer to Lennox Chimney Supply instructions for specic Direct Venting installation requirements. A
eld-built duct, constructed and installed to NFPA 96 or International Mechanical Code grease duct
specications, may also be used. Volume: 150-200 CFM
www.SecurityChimneys.com
From Inside to Outside:
- 8 cm thick bricks layered, wrapped in mesh
- 3 cm refractory mortar sprayed over mesh
- 4 cm Fyrewrap insulation
- 6 cm Thermaber mineral wool insulation
- 3 cm refractory mortar
- 6 cm refractory brick
- 1 cm refractory mortar
- 6 cm refractory brick
- 3 cm Thermaber mineral wool
- 4 cm Fyrewrap insulation
- 2 mm metal

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DIRECT VENTING - TRADITIONAL MODEL
Grease Duct Heating Appliance Lennox Secure Stack CIX
The above diagram depicts the installation required for a direct venting application that complies with
ETL guidelines.
Be sure to contact your local authorities to explore local jurisdiction regarding re rated duct shafts.
Note: The chimney must be installed in accordance with the manufacturer’s grease duct
installation instructions. To maintain the ETL listing of the oven, the system must be a UL
listed re-wrapped grease duct in either stainless steel, black iron, or a listed building heating
appliance duct.
DIAMETER OF INSIDE GREASE DUCT BY OVEN SIzE:
.90M (6” DUCT), 1.10M (8”DUCT), 1.40M (8” DUCT), 1.50M (8” DUCT).
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
(optional below 24’)

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
IMPORTANT
PROCEDURES AND INSTALLATION FOR COMBUSTION AIR INTAKES
FOR GAS AND WOOD-BURNING OVENS
Improper Installation
The combustion is diverted from the
oven burner. The room is open to a low-
pressure area, therefore the exhaust is
pulled backwards through the oven burner.
Proper Installation
Build a room specically for the oven that
will isolate the oven from the low pressure
air, but leave an open air intake area.