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.

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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
DO NOT add a vent to increase air supply.
This will disrupt air ow to the oven as the
air moves from normal to low pressure.
Improper Installation
If the air intake area is blocked, insufcient
combustion will result in burner malfunction
and poor oven performance.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
Proper Installation
In the oven’s room, make sure to leave a
24” space allowance on the burner side
for regular service. The service area
must be within the same wall where the
face of the oven is located.
IMPORTANT
PROCEDURES AND INSTALLATION FOR COMBUSTION AIR INTAKES
FOR GAS AND WOOD-BURNING OVENS
Proper Installation
Apply non-combustible board in between
the oven’s facade and the ceiling, as well
as a minimum of 6” on both sides of the
facade.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
GAS INSTALLATION
1. A gas oven should only be connected to the type of gas for which it is equipped.
2. Before operating the oven, please ensure that there are no leaks in any of the pipes or joints by
using a soap and water solution. DO NOT CHECK FOR LEAKS UTILIZING AN OPEN FLAME.
3. To check the manifold pressure, a 1/8 pressure tap can be found on the combustion gas control.
For the proper setting, refer to the nameplate. This control is preset at the factory before shipping.
4. Connect a 3/4” gas supply to oven. On all threaded joints, be sure to use a pipe joint compound
that is nonreactive to gas. We recommend that you have a service shutoff valve installed outside of
the oven at the time of installation.
5. Connect your gas burner control box to your 120 VAC, 60hz, 2.5 AMP, 1 PH power supply.
ALWAYS BE SURE THAT THE SYSTEM IS PROPERLY GROUNDED.
OPERATING INSTRUCTIONS
(FOR WOOD OR GAS OVENS)
1. READ INSTRUCTIONS CAREFULLY. Improper use of this oven may result in re and/or
personal injury. All operators and supervising personnel MUST READ AND THOROUGHLY
UNDERSTAND THESE INSTRUCTIONS. This oven is to be operated by trained and qualied
personnel only and never left unattended. This oven is a heat-producing appliance and may cause
severe burns if the inside is touched.
2. This unit is designed to be used as a gas or wood-red oven. Only pizza and/or bread products
should directly touch the hearth. Please refer to the manufacturer’s operation guidelines for
instructions on cooking other foods.
3. DO NOT OVER-FIRE. If ames spill out from the door opening or the oven temperature exceeds
1000°F, you are over-ring. DO NOT fully close the door while a re is in the oven. This cuts off
oxygen, causing the re to erupt when the door is removed.
4. Keep a wood re-rated re extinguisher close to the oven at all times. Ensure that all personnel
and supervisors are aware of its location and use, as well as what to do in case of a re emergency.
DO NOT use liquid fuels to begin a re, DO NOT use liquids to extinguish a re.
5. The re may be poked and stirred with a wood handling tool whenever you add fuel. Doing so
will help air to move through the fuel bed for proper combustion.
6. After the oven has reached cooking temperature, clean your cooking area as described in the
DISPOSAL OF ASHES section before commencing cooking procedures. Non-dough based foods
must be placed on appropriate cookware before being set in the oven.
7. To prevent sparks from entering ductwork, exhaust systems serving Solid Fuel equipment MUST
NOT be combined with exhaust systems serving other (non-solid fuel) cooking equipment. Consult
local authorities for regulations concerning proper exhaust installation.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
GUIDELINES FOR OVEN USE
1. DO NOT USE PRODUCTS NOT SPECIFIED FOR USE WITH THIS OVEN.
2. Be sure to only burn seasoned or dried, untreated solid wood fuel in the oven. NEVER BURN
OTHER FUELS IN THE OVEN SUCH AS LIQUIDS, CHARCOALS OR GARBAGE.
3. Firewood stored in the vicinity of the oven must be kept in a tightly sealed metal container; see
maintenance instructions and NFPA 96 guidelines. Keep the container closed at all times when not
adding or removing wood. Store the container a considerable distance from the oven and far away
from sources of heat or ignition. The container must be a minimum of 6” off of the oor. DO NOT
STORE EASILY IGNITED ITEMS WITH FIREWOOD.
4. If installed WITH an exhaust hood, provisions must be made to supply sufcient combustion
air into the oven during use. Combustion air must be supplied in accordance with local codes and
the Uniform Mechanical Code, as well as NFPA 96. The exhaust hood and make-up air blowers
must be on at all times when ring. If the exhaust hood power ventilator fails, close the oven door
to extinguish the re and prevent temperature buildup in the hood duct, which can activate the
emergency suppression system. Exhaust hoods must extend a minimum of 12” from the opening
of the oven. NEVER close the oven door fully unless there is an emergency.
5. Use only non-combustible hearth tools and cooking implements inside the oven (we offer an
entire line of Marra Forni pizza making tools).
6. NEVER ELEVATE THE FIRE. Fires should always be built directly on the hearth.
WOOD FIRE MAINTENANCE
INSTRUCTIONS
WARNING: READ ALL INSTRUCTIONS CAREFULLY. IMPROPER USE OR MAINTENANCE OF
THIS APPLIANCE MAY RESULT IN A BUILDING FIRE OR PERSONAL INJURY
1. Always be sure to keep all fuel, furnishings, and other combustible objects away from the oven
(refer to the combustible clearance distances found on page 8 of this manual).
2. DISPOSAL OF ASHES – Using a metal container with a tight-tting lid, ashes from the ash pan
should be placed away from all combustible materials (including oors and walls) until ready for
nal disposal. Be sure to keep ashes in the closed container until all of the cinders have completely
cooled. Once cool, ashes can be disposed of by burying in soil or dispersing locally.
3. After ashes have been removed, the hearth may be wiped down with clean damp cloths.
4. Always be sure to store your wood away from any source of heat or ame in a cool, dry place. If
you decide to store your wood outside, be sure to keep it covered to protect it from precipitation. If
you store your wood inside, it must be kept in a covered metal container at least 6 inches off of the
oor. Always be sure to keep any combustible materials (paper, rags, etc.) away from the wood.
Refer to NFPA 96 for wood storage procedures.

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WOOD FIRE MAINTENANCE INSTRUCTIONS
(CONTINUED)
5. Be sure to thoroughly clean the area around the oven of all wood, wood shavings, embers,
ashes and other refuse at the end of each shift. Also make sure that all oor mats (mats must be
non-combustible), are picked up and carefully swept, as well as the oor. After you have swept
around the unit, dampen the brooms to ensure that any hot coals are extinguished and then store
away from any combustible materials.
6. FORMATION/REMOVAL OF CREOSOTE- Tar and organic vapors produced when wood burns
slowly can combine with moisture to form creosote. Creosote vapors condense in the comparatively
cool oven ue and exhaust hood duct of a slow burning re, resulting in the accumulation of
creosote residue in these places. Creosote makes an extremely hot re when ignited.
At least twice monthly the oven ue, exhaust duct and power ventilator should be inspected to
determine if creosote buildup has occurred. If any creosote and/or grease has accumulated, it
should be immediately removed to reduce the risk of re. You should only hire experienced duct
servicing personnel (qualied in the removal of both creosote and grease from ues and ducts) to
perform the inspection and cleaning. You should adjust the inspection and cleaning schedule as
needed to prevent the buildup of creosote and/or grease. If excessive buildup is found to occur
between inspections, more frequent inspections and cleanings are needed. Increases in the rate of
the creosote and grease accumulation can be caused by a change in the use of the oven, changes
in the type or moisture content of the rewood that you are using, etc.
Clean the oven, exhaust hood, and grease lters on a daily basis. Grease lters can be removed
and cleaned in a dishwasher or sink. For inspection, maintenance, and cleaning of the venting
system, please refer to the NFPA 96 requirements and/or the manufacturer’s instructions for the
exhaust hood or grease duct.
NEVER CLEAN OR INSPECT OVEN UNIT, HOOD, OR VENT WHILE THE OVEN IS BEING
FIRED OR IS STILL HOT!
7. The entire unit and vent system should be inspected frequently to ensure proper t, operation
and soundness of parts. If there are malfunctioning parts, leakages, deterioration, or any other
problems, contact Marra Forni to schedule a time to inspect and repair the unit. If there is a
problem with the ventilation system, contact a qualied ventilation repair service to inspect and
repair the system. IF THERE ARE ANY PROBLEMS DO NOT OPERATE THE UNIT. Only
qualied personnel should perform any maintenance on this oven.
8. For solid fuel cooking, refer to NFPA 96 for proper inspection,
cleaning and maintenance procedures. Save these instructions.
If you choose to burn both wood and gas, ensure that your wood
is burned on the opposite side of the oven from the gas burner.
WOOD AND GAS MUST NOT BE BURNED SIMULTANEOUSLY.
Your main source of heat should be the gas burner, wood should
be burned exclusively for avoring and aesthetic value.
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
TO IGNITE OVEN (GAS)
DOOR MUST BE REMOVED BEFORE OPERATING OVEN
1. Turn On exhaust and make-up air blowers (if applicable).
2. Turn the service shut-off valve On.
3. Turn combination gas control knob to On.
4. Set thermostat to desired temperature setting (500 to 600 degrees Fahrenheit).
5. Turn on electrical switch. This generates a spark that ignites the gas at the main burner.
SHUTTING DOWN OVEN (GAS)
1. For TEMPORARY shut down, turn off electrical switch.
2. For COMPLETE shut down, turn combustion gas control knob to Off.
TO FIRE OVEN (WOOD)
1. Turn On exhaust fan and make-up blowers (if applicable).
2. Place a restarter block on the hearth with a small amount of wood and kindling overtop. Light
your restarter and be sure that you never use more than four pieces of wood.
CAUTION: FLAMMABLE LIQUIDS, SUCH AS GASOLINE-TYPE LANTERN FUEL, KEROSENE,
CHARCOAL LIGHTER FLUID AND SIMILAR PRODUCTS SHOULD BE KEPT AWAY FROM THE
OVEN WHEN IN USE AND NEVER USED TO START OR “FRESHEN UP” A FIRE.
3. Add larger pieces of rewood (WELL-SEASONED OR DRIED WOOD ONLY) when the kindling
is burning well.
4. Maintain your desired heat rate by adding wood as needed, being careful to never over-re the
unit. Signs of over-ring include temperatures in excess of 1000°F and having ames spill out of
the oven door.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
USING THE GAS BURNER CONTROL PANEL
1. Move the On/Off Switch (5) to the “On” position.
2. Flip the Ignition Switch (2) to ignite the gas coming out of the main burner inside of the oven.
3. Press the Temperature Control Button (4) and hold. Allow temperature to ash for three seconds.
4. Set the desired cooking temperature by turning the Temperature Control Dial (6).
5. Once the temperature is set, release the dial and allow the temperature to ash, conrming that the
temperature is set. The oven will now begin the heating process.
GAS BURNER MAINTENANCE
WARNING: Fire or injury may result from improper oven maintenance. Do not clean or service
oven, hood, or vent while oven is in use. Contact Marra Forni or a local service company to perform
all maintenance and repairs.
1. Clean the oven regularly with recommended cleaning agents. Remember to disconnect the power
supply from the gas burner control box before any cleaning or servicing.
2. To remove burner for cleaning:
1. Disconnect cable from spark igniter.
2. Unscrew the tting for the gas supply line (tting is located near burner assembly). The gas
supply line connects the gas valve to burner assembly.
3. Tilt the opposite end of burner up and slide burner down from burner enclosure.
4. Use a wire brush to clean all of the jet holes until they are clean and free of debris.
3. To replace burner after cleaning:
1. Insert the end opposite to the gas connection rst, then the remainder of the burner until
the burner rests horizontally in burner enclosure.
2. Connect gas supply line to burner, then connect cable to spark igniter.
NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS.
USE A SOAP/WATER SOLUTION TO CHECK PIPING FOR ANY LEAKS.
Off On
4. Temperature
Control Button
5. On/Off Switch
1. Reset Button
2. Ignition
6. Temperature Control Dial
3. Digital Temperature Display

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
1. Increase your oven temperature to 850°F.
2. Leave your oven door slightly open (at least 3”). This can be achieved by tilting your oven door at
a 45° angle. NEVER close the door when the burner is on. If closed, the oven interior will turn black
and a back ash may occur. Wait for two hours, then turn your oven off and close the door. DO NOT
use cleaning agents in the oven.
SHUTTING DOWN THE OVEN
1. Turn the main power to the “Off” position.
2. If you are shutting down the oven for the night, turn off the gas control valve to prevent gas buildups.
Save these instructions for future reference. If you have questions, call 1.888.239.0575
GAS BURNER SPECIFICATIONS
Gas ovens feature an EC200 gas burner that maximizes usable deck space with its compact design.
The burner has an adjustable external air shutter with a visual indication of the air shutter position.
DAILY THERMAL CLEANING PROCEDURES
Example of non-functioning
& functioning burners.

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GAS BURNER WIRING DIAGRAM
Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
GAS BURNER FULL SPECIFICATIONS
Below are the full factory specications for the type of burner used on Marra ovens. This gas burner
features a 3/4” NPT connection and is capable of 200,000 BTU/h output. It is UL and CUL listed,
and works with both natural gas and propane models.

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Marra Forni 10310 Southard Drive Beltsville, MD 20705 1.888.239.0575 [email protected]
GAS BURNER SERVICE
GAS BURNER MAINTENANCE
Caution: If the gas supply pressure is below its
specied range during adjustment, an overre
condition could result when normal pressure
returns, particularly if the regulator adjustment
screw is bottomed out. ALWAYS conrm that
at least the minimum rated gas pressure is
being supplied to the burner during regulator
adjustments, and NEVER bottom out the
regulator screw.
Caution: Explosion hazard. Can cause serious
injury or death. This device can malfunction if
it gets wet. Never try to use a device that has
been wet or submerged.
Caution: If ame is observed when burner is
on standby, or if the ignition spark or gas valve
operator comes on before the motor reaches
operating speed, immediately turn off the
Main Manual Shut-off Valve and power to the
burner. A condition has developed that must be
corrected. Contact a service technician.
Caution: If PROPANE is used and the burner
is located in a conning space, install a gas
leak warning device. Propane gas is heavier
than air and can settle in low areas or conned
spaces. This can cause a dangerous condition.
--If the pressure regulator fails to maintain a
constant manifold gas pressure within ±0.1”
W.C., and it is conrmed that the inlet gas
pressure to the Combination Gas Valve is a
steady 14.0” W.C. minimum with the ame on,
the regular portion of the gas valve is defective
and the entire gas valve must be replaced.
XIV - Electronic Control
Operation-Power Up/Standby: Upon applying
power (24v) to 24VAC, the control will reset,
perform a self-check, initiate full time ame
sensing, ash the diagnostic LED for up to
four seconds, and enter the thermoscan state.
Maintenance
---The motor features permanently lubricated
ball bearings and requires no routine oiling or
maintenance.
---Check burner ame periodically. A proper
natural gas ame will appear blue at the burner
face with orange/yellow tips. If the ame is too
rich, it will appear billowy and yellow with hazy
tips. If too lean, it will appear short and all blue.
If the ame does not appear proper, contact a
qualied service technician.
Caution: If the combination gas valve has
been moved or replaced, perform testing for
leaks with the burner running.
Caution: If leakage through the gas valve
occurs on standby, as evidenced by the
presence of any ame, the entire gas valve
needs to be replaced.
---Heat Mode: when a call for heat is received
from the thermostat, the control will check
the internal blower motor interlock switch for
normally open contacts. The combustion
blower is then energized and once the internal
blower motor interlock switch contacts close,
a pre-purge delay begins. Following the pre-
purge period, the gas valve is energized and
spark will commence for the trial ignition period.
---When ame is detected during trial for
ignition, spark should shut off immediately while
the gas valve and combustion blower remain
energized. The thermostat, internal blower
motor interlock switch, and main burner ame
are constantly monitored. When the thermostat
is satised and the call for heat ends, the main
valve is de-energized immediately, the control
senses the loss of ame signal and initiates
an (optional) post-purge period before de-
energizing the combustion blower.
---Failure to Light (Lockout): Should the main
burner fail to light, or ame is not detected
during the trial for ignition period, the control
will go into Lockout. The valve will be turned
off immediately, and the combustion blower will
be turned off following an optional post purge
period.