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



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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commercial use of oven

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  • 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??