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round vs oval ovens - Forno Bravo Forum: The Wood-Fired Oven Community



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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round vs oval ovens

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  • round vs oval ovens

    Dear James,

    I have two option for wood fire oven for my restaurant, first of all i barely have 160cm for width.

    Option 1
    get the 120 with outside dimentions of 160x170 and fits 5/6 pizzas

    or the 120x160 with outside dimentions of 160x210 and fits 8/9 pizzas

    The width problem is solved but i want to know what are the negative affects of having an oval oven instead of a round one in terms of baking practicality, wood consumption, peel lenghts or any other details you can help with.
    Since i am delivery pizza i rather have a bigger oven but i dont want to sacrifice the quality of the pizza just to fit more pizzas in the oven. The pizzaiolos may not have the perfect experience afterall.
    Any other advices?

    oh and please what do you think about wood ovens that can eject towards the outside the moisture made during the baking

    Thank you and best regards to forno bravo team

    Last edited by hazemalard; 12-30-2008, 10:51 AM.

  • #2
    Re: round vs oval ovens

    Sorry to be so long in getting a response...somehow overlooked your post...I am not sure how to answer that with regard to the shape of the oven...are you focusing primarily on pizza with no real priority on bread baking...the shape does not have so much of an effect as the thickness of the thermal mass of the oven does...the Artigiano series from FornoBravo are oval in shape and are true brick
    As for the external vent...not a good thing with a brick oven...the extra hole in the oven dome would make your oven terribly inefficient...besides that moist convected heat is what makes cooking in these ovens so much fun!
    Hope this helps!
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch