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Guidance on rough running costs of a Napoli 140 commercial oven - 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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Guidance on rough running costs of a Napoli 140 commercial oven

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  • Guidance on rough running costs of a Napoli 140 commercial oven

    Hi
    I am putting together a business plan with a view to opening a traditional style pizza restaurant. Its in its early stages but I need a rough idea of all the running costs involved to test the financial viability of my idea.

    Would anyone be able to advise how much wood a Napoli 140 (or similar) oven typically burns per hour of operation so i can estimate the running cost?

    One other thing which I have not been able to find out- will a floor usually need reinforcing to hold the weight of this (or similar ovens) if it isn't a solid floor (ie- if there is a basement below)?

    Many thanks for any advice

    Chris
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