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Resource: How to Choose the Right Pizza Oven for Your Restaurant - Forno Bravo Forum: The Wood-Fired Oven Community

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Burner Tech Support

Forno Bravo has implemented an on line resource for our Commercial Customers to easily access technical information on their ovens.

Included in this section are the following items:

Type 1 Hood Design

FAQ for Burner Support

Wiring Diagram for your control box

Manuals for many of the component parts

Factory Settings for the Omega Control module

Recommended Spare Parts list


Just follow the link below and you can get their. Of course, you can always call in for support during our normal business hours or create a ticket through our on line support email.


http://www.fornobravo.com/support/in...ercial-support

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Resource: How to Choose the Right Pizza Oven for Your Restaurant

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  • Resource: How to Choose the Right Pizza Oven for Your Restaurant

    Restaurant owners!

    You probably saw the news that we've announced two new commercial ovens *the Professionale and Modena2G series. (You can read more about them in the November 2010 Wood-Fired Newsletter.)

    We know you have a number of choices in the market, and that it can be difficult deciding which commercial pizza oven is right for your restaurant. To help your decision-making process, we've created a fun new "comparison tool":

    How to Choose the Right Pizza Oven for Your Restaurant

    We hope this is helpful!

  • #2
    Re: Resource: How to Choose the Right Pizza Oven for Your Restaurant

    nevermind...
    Last edited by JoeyVelderrain; 08-25-2011, 06:56 PM.

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    • #3
      Re: Resource: How to Choose the Right Pizza Oven for Your Restaurant

      HI Joey,

      It's Heidi from Forno Bravo, we will be emailing you a quote for our Modena2G and some more information on the oven shortly.

      Thanks,
      Heidi

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      • #4
        Re: Resource: How to Choose the Right Pizza Oven for Your Restaurant

        do you have a plan for a larger commercial oven i love your plans for the 42 inch but i need something along the lines of a 52 inch is there a math formula to work out the opening and ceiling hight verses the inside diameter and one for calculating how many bricks to buy i need some help please and the boys from the uk know nothing about brick ovens only cast ones

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        • #5
          Re: Resource: How to Choose the Right Pizza Oven for Your Restaurant

          thanks for all the replys lol never mind i have got 450 bricks and will just have to wing it myself

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