web analytics
Modular v. prefab - 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

Modular v. prefab

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

  • Modular v. prefab

    I am having trouble with understanding which F.B. oven is best for my situation. I am wanting a commercial pizza oven for a restaurant. Some say that the modular retain heat better once built and that they are best. Others say the modena or pre-assembled are best for a restaurant. This oven will only be used for pizza so I guess for this the most important thing is high floor temp and retention. What oven would you buy?

  • #2
    Re: Modular v. prefab

    Two answers here. If I wanted convenience, speed of installation and guaranteed results, I'd definitely go for the Modena. If I wanted a hands on experience, and had the time for it, I'd go the modular route with a larger Ristorante model. With all the time constraints and hassles of putting a restaurant together, I think the Modena would be your best choice.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Comment


    • #3
      Re: Modular v. prefab

      I think Jim has it right. Both ovens will cook equally well. I met with a restaurant owner today who has a Pizza Napoletana restaurant in Anthens, Greece with a new Ristorante 160 that is cooking perfect 90 second pizzas and he's very happy. He claims his pizzaiolo says it's the best oven he has ever used -- holds high heat well, good heat retention, no hot/cold spots, etc.

      The trade-offs between the Modena and Ristorante are more practical in nature, rather than quality. The Modena is ready to go, fully-assembled, but you need forklift access to the kitchen. Still, you set it down, and you are ready to go. The Ristorante can be moved into the kitchen one piece at a time through a doorway, or even up stairs, where it can then be assembled. The "look" can also be more customized.

      I think it one of those "right tool for the job" situations, where your personal situation will probably lead you to the right choice. We thought about this a great deal when we decided to support both ovens. There are good reasons for both, and it depends on the individual. Either way, you will have a great oven that will cook great, hold heat great and last.
      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: Modular v. prefab

        Thanks for the replies, I am glad to find out that it is a question of setting up differences, rather than quality of baking.

        Comment

        Working...
        X