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round vs oval ovens - 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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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