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Looking for mobile WFO 42"+ Recommendation - 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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Looking for mobile WFO 42"+ Recommendation

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  • Looking for mobile WFO 42"+ Recommendation

    I'm looking into starting a mobile pizza business and am in search for an oven that can be mounted on a mobile trailer. Specs I'd like to be at are 42"+ hearth minimum, 18" door. I'm looking to make multiple 16 x 18" pies. Thanks in advance.

  • #2
    Re: Looking for mobile WFO 42&quot;+ Recommendation

    Rethink your pie size .., big gets very awkward in these ovens

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    • #3
      Re: Looking for mobile WFO 42&quot;+ Recommendation

      I agree, keep your pie 12 to 15" max, faster to work, easier to handle and your pricing will not cause "sticker shock". Our 54" will handle 5 or 6 pies if needed, but 3 is more comfortable. See pics at the end of my "81 inch first build" thread.
      Trying to learn what I can about flours, fermentation and flames...

      My 81 inch first build; http://www.fornobravo.com/forum/f37/...ost-11354.html

      My 52 inch mobile; http://www.fornobravo.com/forum/f37/...ing-20874.html

      our FB page; https://www.facebook.com/pages/Artys...20079718042660

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