web analytics
commercial use of oven - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

commercial use of oven

  • Filter
  • Time
  • Show
Clear All
new posts

  • commercial use of oven

    Are the ovens that you give plans on able to stand up to a daily use of around 12 hours a day?

  • #2
    The right fundamental design

    The Pompeii Oven that people are building in their back garden is fundamentally a scaled down version of the oven you see in Italian pizzerias. To make a commercial version, you would need to make it larger, and insulate the heck out of it. I would also recommend that you use only true refractory mortar in the installation.

    A typical commerical oven has a 4" thick dome, and 2"-3" thick floor. The smallest commercial oven is about 48" and the largest is about 72".

    Pizza Ovens
    Outdoor Fireplaces


    • #3

      Thanks for the information, do you have plans that size? I am a master mason, I have been in the masonry business for 30 years, so I am able to build just about anything.


      • #4
        I think you are on your own with the larger oven. That isn't to say it won't work, but more that there isn't a lot of large brick oven building experience within our group. Forno Bravo sells commerical precast ovens that are great -- in fact our producer sells about 50% residential ovens and 50% commerical ovens in Europe. I have walked into various restaurants over the years and have seen one of our ovens sitting there cooking away.

        But the structural aspects of a larger site-built brick dome are something I don't have experience with.

        If you are thinking about going ahead with the project, I still think that this forum is probably the best resource out there to help you work through issues.

        Glass half full?
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Are you wanting to build an oven that is going to be used in a commercial enterprise? If so contact us with your requirements



          • #6
            commercial use

            Yes we will be building for commercial use. Do you have any information that would be of use??