Modena Series:
Wood-Fired and Gas/Wood Combo Pizza Ovens

Forno Bravo provides fully-assembled wood-fired, gas-fired or wood/gas combo commercial pizza ovens for pizzerias and restaurants. The Forno Bravo Modena ovens are constructed using state-of-the-art refractories and space-age insulators to provide an efficient and high-capacity oven for restaurants and pizzerias. The Modena ovens are available in four sizes, including 47" and 55" rounds, and 55" x 61" and 55" x 69" ovals.

The Modena W and Modena G Series ovens are listed to the UL2162 (wood-fired pizza ovens), NSF/ANSI-4 (sanitation) and ANSI-z83.11a (gas-fired cooking appliances) for restaurant use in the U.S.

Built by Italy's leading producer of assembled ovens for commercial use, the Modena ovens are fully-insulated and fully-assembled, and only need to to be set in place, and fired. Unlike low-end commercial ovens, that use inexpensive, old-fashioned refractories and insulators, such as clay and sand, and quickly lose their heat, the Modena ovens can cook hundreds of pizza in a row, consume less fuel, are easier to re-heat each day, and do not heat up the kitchen.

To see the quality of the Modena design, refractory materials, and assembly, check out both the:

Modena Assembly Photo Journal
Modena Design Overview

The weight and thermal mass of these pizza ovens are designed for the rigors of high temperature cooking and 24-hour, 365 day per year use. Constructed from a proprietary high alumina, vibrated refractory material, the Modena dome is 3" (sides) – 4" (top) thick. The Modena oven floor is 2 ¾’ thick, uses a custom high-density material cast a single block. With no seams, the Modena oven floor offers the perfect pizza baking environment.

The Modena ovens quickly reach and hold the 800ºF temperature required to produce hundreds of pizzas per hour. They retain a temperature of 500ºF over night, and can be brought back up to cooking temperature in a little at 10 minutes.

By leveraging insulating materials developed for industrial applications (2,000ºF+), the Modena ovens remain completely cool on the outside, while cooking at 800ºF. The upper oven has 8" of ceramic insulation, which is rated to stop 1,000ºF for every 4", while the cooking floor is set on 6" of solid-state block insulation.

The Modena ovens can be finished in virtually any design using a partition wall, or can be simply set in place, in full view of the restaurant. Their bright red metal enclosure makes a strong visual statement -- one that can be seem in pizzerias and restaurants throughout Italy. The Modena enclose is finished in fired enamel coating that is durable, washable and rust-proof -- and looks great.

Modena W Series offers the traditional wood-fired cooking found throughout Italy. It is the right choice for restaurants looking to produce an outstanding pizza for customers who know and appreciate the difference.

Modena G Series features an Italian-made burner designed and produced specifically to re-create the flavor and cooking environment of a wood-burning oven. It can be used either as a gas-fired oven, or as a gas-wood combo oven, and is the right choice for any restaurant looking for a convenient oven capable of baking excellent pizza. Oven temperature is controlled electronically, minimizing fuel consumption, while maintaining the optimal temperature.

Read our Commercial Oven Selection Wizard to decide which Forno Bravo commercial oven is right for your restaurant. To see what your installed pizza oven could look like, click on our commercial pizza oven Photograph Journal.

Cooking Size and Capacity