FM ovens are mainly wood ovens, with an auxiliary bedplate gas heating, and can use only wood or wood and gas for their operation.
FMs are part of the static ovens’ family; thanks to their enhanced thermal stability are perfect for bread or gastronomic products slow baking with no flame.
An external metal drawer collects ashes and debris falling from cooking chamber grooves, to help in keeping the baking area clean, improve wood combustion and overall hygiene.
Independent bedplate heating, with temperature-based control system.
The huge refractory mass and extra careful thermal insulation increase oven’s efficiency, lower operating costs and heat loss.
Bedplate heat is redirected into cooking chamber to increase efficiency and lower consumption.
FM ovens are available in four sizes (100, 110, 130, 150).
All sizes are available in two variants: Standard or Cupola.
Standard variants can be finished in painted metal or stainless steel.
Cupola variants are made of an extra insulating clay-based shell to improve oven’s insulation.
Same Cupola variants can be finished with colored microporous plaster (Coccio Pesto), with natural stone mosaic, or customer-supplied ceramic tiles.
Optional analog control system with thermostatic temperature control available upon request.
Special “Sorrentino” baking bedplates, for “napoletana” pizza or bread, available upon request.
Optional brick-like arch on oven’s front, for Standard and Cupola variants sized 100,110.
Wide natural stones colors and combinations choice for Mosaic finishes.
Touch control interface “Inteltouch System”.
External metal drawer for collecting debris and ashes.
Raised wood rack with detachable sides helps cleaning operations under the oven.
External light on high-temperature proof flexible arm.
Manual door.
Ovens are assembled and ready for operation when delivered, set up for indicated gas and electric power as specified upon purchase.
All FM variants but Mosaic can be shipped ready to assemble (for on-site assembly) after requesting specific cost estimate.
The oven needs an opening 3% wider and taller than its dimensions for moving it into final installation area.
The oven has to be moved only with a forklift or pallet jack.
Only technical personnel authorized by Morello Forni might carry on oven’s on-site assembly.
Qualified technicians only must carry on oven installation according to local regulations.
