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

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Comercial Ovens

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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

    Comment

    Working...
    X