web analytics
Commercial oven build - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Commercial oven build

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

  • Commercial oven build

    note the use of full size bricks... & the fire management slot!

    Last edited by Mitchamus; 09-13-2009, 08:10 PM.
    -------------------------------------------
    My 2nd Build:
    Is here

  • #2
    Re: Commercial oven build

    wow,, From the looks of things, they've done this before....

    Comment


    • #3
      Re: Commercial oven build

      that is some serious thermal mass! i love their collapsible wooden dome frame, sure beats the heck out of sand!
      tht soldier outer liner reminds me of something though...

      Comment


      • #4
        Re: Commercial oven build

        Originally posted by JoeyVelderrain View Post
        that is some serious thermal mass!
        Well they're using it everyday, so I guess they would want some to cut down on wood usage....
        -------------------------------------------
        My 2nd Build:
        Is here

        Comment


        • #5
          Re: Commercial oven build

          I like the music - in my top 5 movies.

          This does bring up a question because of the mass. Why do professional bakers want to use a WFO? The essence of wood is gone so it adds no flavor. Why not just use a gas oven with a hearth insert? Jim...., others?

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

          Comment


          • #6
            Re: Commercial oven build

            Les,

            Legitimate and interesting question. I've used commercial gas decks, and they simply do not produce the same exceptional bread as a high mass WFO. The nature of a sealed, retained heat environment that radiates such intense yet constant heat yields results that I've never approached using gas or electric. There are very fine gas, steam injected French ovens, no doubt, but $$$$$.

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

            Comment


            • #7
              Re: Commercial oven build

              I am sorry to tell you i cann't see the photos .

              Comment


              • #8
                Re: Commercial oven build

                i don't see anything either

                Comment


                • #9
                  Re: Commercial oven build

                  Does anyone here know what type of square gray stone they're using for the floor of this oven? Or why? It looks like its being tiled right on top of a fire brick layer but I can't find any threads on alternative materials to use for hearth stones. I've seen commercial WFOs that claim to have concrete pavers or stones of some kind as their cooking surface and I've also read up on soap stone on this forum but this material in the video seems mysterious. Thanks for the insight.
                  d

                  Comment


                  • #10
                    Re: Commercial oven build

                    I've seen commercial WFOs that claim to have concrete pavers or stones of some kind as their cooking surface
                    Concrete pavers are a big no-no in a high heat environment. They will fail tout de suite. Castable refractory leaves a chalky surface you don't want to cook on. The only form of grey stone successfully used is soapstone.
                    My geodesic oven project: part 1, part 2

                    Comment


                    • #11
                      Re: Commercial oven build

                      Indeed a speedy reply. So you say the square tiles in this oven video, the gray ones, are most likely soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?
                      thank you again
                      dave

                      Comment


                      • #12
                        Re: Commercial oven build

                        Looks like soapstone to me. Not much of a thermal blanket, certainly not expanded perlite, a swept back chimney, and a whole lot of mass. Any idea what size it is. Yes, they do look like they have done it a few times.
                        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

                        Comment


                        • #13
                          Re: Commercial oven build

                          soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?
                          Firebrick, or the larger chunks of the same stuff, called refractory tiles, are the standard oven floor. Commercial operations change out the floor every few years, no way they'd use a pricey material like soapstone.
                          My geodesic oven project: part 1, part 2

                          Comment


                          • #14
                            Re: Commercial oven build

                            I think no also

                            Comment


                            • #15
                              Re: Commercial oven build

                              Interesting video! I'm also immpressed by the lack of insulation. That thing must consume a whole tree to get up to temp.

                              Comment

                              Working...
                              X