web analytics
The New Napoli Oven Is Here! - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
1 of 2 < >

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
2 of 2 < >

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

Thanks for participating in our Forum
See more
See less

The New Napoli Oven Is Here!

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

  • The New Napoli Oven Is Here!

    We’re happy to announce the latest addition to the Forno Bravo family of ovens: the Napoli! This is a fully assembled, fully insulated, wood-fired commercial oven, finished with a tiled Igloo enclosure – just like a traditional Naples oven.

    The production crew affectionately calls the Napoli “The Beast.” Indeed, it is big and heavy ... but it bakes amazing pizza and looks great!

    The Napoli is available in two sizes:
    • 120 (48") for six pizzas at a time, or about 60/hour
    • 140 (56") for 10 pizzas at a time, or about 100/hour

    More Napoli details:
    • Low dome design for baking authentic Pizza Napoletana in 90 seconds (or less) at 800ºF+
    • Great choice for pizzerias looking for VPN certification, or any restaurant that wants to make a great artisan pizza
    • Traditional center chimney, where the oven vent is pulled back over the oven dome and then up through the center top of the enclosure
    • All ready to go: just set the Napoli in place on a metal or concrete block stand, and light the fire
    • Priced very aggressively

    We'll be posting more on FornoBravo.com very soon, including ordering information. In the meantime, if you have questions, please e-mail us at info@fornobravo.com.

  • #2
    Re: The New Napoli Oven Is Here!

    Awesome James. Are you importing the oven or is it made in Marina?
    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


    • #3
      Re: The New Napoli Oven Is Here!

      The really big questions, if it's for restaurants, does it have the proper certifications?
      My oven (for now):
      http://www.fornobravo.com/forum/f43/...ven-14269.html

      Comment


      • #4
        Re: The New Napoli Oven Is Here!

        @Tman1: Yes! The Napoli does have the proper certifications: UL737, UL2162, ANSIZ-83b and NSF. (It is an assembled Modena2G.)

        More on certifications here: UL-Certified Pizza Ovens
        More on the Napoli coming soon to FornoBravo.com.

        Comment


        • #5
          Re: The New Napoli Oven Is Here!

          Hi guys,

          James here. I think the Napoli is one of the coolest ovens I've ever seen! :-) You have to get close to it really appreciate how big it is.

          It is made in Marina, and it has all of the restaurant certifications. We can also do custom tile to match a restaurant's color scheme and name.

          We're really excited about this.

          James
          Pizza Ovens
          Outdoor Fireplaces

          Comment


          • #6
            Re: The New Napoli Oven Is Here!

            I want to see it. How are the plans coming for the next open house?
            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


            • #7
              Re: The New Napoli Oven Is Here!

              Hi Everyone,

              We are working on dates for Expo, and are looking at mid-May. We should be making an announcement in the near term.

              Thanks,
              Heidi
              Forno Bravo

              Comment


              • #8
                Re: The New Napoli Oven Is Here!

                Nice oven, Where is the flue and how does the chimney end up in the centre?

                Comment


                • #9
                  Re: The New Napoli Oven Is Here!

                  The oven has an integral vent that extends from above the oven opening back over the oven dome -- where it connects to a chimney anchor plate.
                  James
                  Pizza Ovens
                  Outdoor Fireplaces

                  Comment


                  • #10
                    Re: The New Napoli Oven Is Here!

                    You guys rock! I hope to have my WFO installed and running by July 19th, 2011.
                    I really like the newer commercial models you guys have been introducing this last year, it gives me several options to choose from and I am really liking the pricing too. You make it more affordable to expand my menu and work force.

                    Comment


                    • #11
                      Re: The New Napoli Oven Is Here!

                      I think the thing I like about the Napoli is the center chimney. I wonder if that could be incorporated in tot he pompeii build? Probably a lot more work ratcheting up the difficulty factor
                      My oven (for now):
                      http://www.fornobravo.com/forum/f43/...ven-14269.html

                      Comment


                      • #12
                        Re: The New Napoli Oven Is Here!

                        I wonder if that could be incorporated in to the pompeii build?
                        If you're building to masonry fireplace code, your vent can have two thirty degree bends. That's too shallow an angle to build it into a traditional naples style center vent dome.
                        My geodesic oven project: part 1, part 2

                        Comment


                        • #13
                          Re: The New Napoli Oven Is Here!

                          Originally posted by Tman1 View Post
                          I think the thing I like about the Napoli is the center chimney. I wonder if that could be incorporated in tot he pompeii build? Probably a lot more work ratcheting up the difficulty factor
                          I used two 45° stovepipe elbows and sculpted vermicrete around them on my pompeii build. A little extra work, but the work wasn't that difficult.
                          George

                          My 34" WFO build

                          Weber 22-OTG / Ugly Drum Smoker / 34" WFO

                          Comment

                          Working...
                          X