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    • FWs are traditional wood ovens.
    • FWs 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.
    • Dome shape and dimensions are designed to optimize flame thermal performance and refract it as much as possible onto bedplate, warming up the entire cooking surface with a single heat source.
    • 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.
    • The huge refractory mass and extra careful thermal insulation are designed to increase oven’s efficiency, lower operating costs and heat loss.
    • FW 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.
    • Analog thermometer standard on all variants.
    • 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.
    • External metal drawer for collecting debris and ashes.
    • Manual door.
    • Raised wood rack with detachable sides helps cleaning operations under the oven.
    • Ovens are assembled and ready for operation when delivered, set up for indicated gas and electric power as specified upon purchase.
    • All FW 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.
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