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Comercial Ovens - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Comercial Ovens

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  • Comercial Ovens

    I am in the throws of starting up a pizzaria & want to use a wood fired oven. What are peoples opinions of using the Pompei oven or the arch type for comercial applications? What dia. would you think? Can anyone see any problems with heat loss for sustained use?

  • #2
    Hi Doug,

    I think I am the first to say welcome to the group -- and that you have a great Avatar. Very nice.

    Of course we sell commerical ovens in the states, so I can't really comment on you desire to build vs. buy, but I can give you some ideas on size.

    A 43" oven would be considered a small restaurant oven -- to support either a small number of tables, or to compliment other food. On the large end, you see 72" ovens supporting large restaurants and pizzerias in Italy. They're great -- you could take a nap inside one of them. You actually see a lot of the really big ovens because most Italian restuarants with a brick oven do take out, along with the tables. You find yourself waiting for your pizza, and seeing scores of pizzas going out the front door.

    In Naples, where the ovens have to hold 900F all day, there are only three certified sizes: 42", 48" and 54". Any larger than that, and the oven just won't hold its heat. The sizes are based on the size of the builder's hand, from thumb to little finger -- which I like.

    Food for thought. Regardless, I think there is a great market for real pizza anywhere in the world, and you can't make a real pizza without a brick oven.

    James
    Pizza Ovens
    Outdoor Fireplaces

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