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

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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!

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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".

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      plans

      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.

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      • #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?
        James
        Pizza Ovens
        Outdoor Fireplaces

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        • #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

          Alf
          http://www.fornobravo.co.uk/index.html

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          • #6
            commercial use

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

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