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We built a mobile WFO/pizza kitchen in a truck - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

Forno Bravo
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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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We built a mobile WFO/pizza kitchen in a truck

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  • We built a mobile WFO/pizza kitchen in a truck

    Just want to pop this up there quick before I go off to work on the truck again.

    Last summer we cast a 44" WFO out of refractory concrete on the back of a 4x8 foot utility trailer and cooked over 1000 pizzas in August-October in it.

    Now we're ready for more and began work on our truck-based kitchen earlier this month.

    We are working with castable refractory materials from Pryor Giggy.

    The total weight of the castable in this oven is around 1200 lbs,*with a 3 inch cast floor and 3 inch walls.

    I'll post some more details when I have a bit more time, but in the mean time, here's a timelapse movie of how we created the oven from the base all the way to complete.

    YouTube - Basic Kneads Pizza - Oven from scratch

  • #2
    Re: We built a mobile WFO/pizza kitchen in a truck

    Wish I could move that fast....

    I felt pretty lazy watching you guys be so productive

    More power to you. Any more pictures? I'm curious how you mount and transport the oven(s)?
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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    • #3
      Re: We built a mobile WFO/pizza kitchen in a truck

      That was over 2 days, about 3 hours of work each day.

      The oven is permanently mounted to the floor and the chassis of the truck, isolated by 3/4 inches of neoprene rubber under the entire frame of the oven to absorb some road shock.

      I'll keep the thread updated with pictures here as we go...the rest of the truck is under construction the rest of this week and should be mostly finished next week. We don't rest, cause there's money to be made!

      After the forms were pulled we wrapped strap steel all around that to lock the entire oven down. Don't want it coming free and flying into the driver during a sudden stop.

      It will be wrapped in 4 inches of ceramic blanket insulation and then we'll use steel framing to box it all in.

      This is our second refractory cast build, and I've got to say I love working with refractory. I can see the appeal of bricks, but don't have the patience to place each one by hand. This is the fast and dirty way to make a high-performance oven that will last through the next pompeii (which would be when Yellowstone blows for us here in Denver)

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