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Forno Bravo Modena vs. Le Panyol 180 - 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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Forno Bravo Modena vs. Le Panyol 180

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  • Forno Bravo Modena vs. Le Panyol 180

    I'm starting a pizza restaurant and am trying to settle on an oven. I will do some baked goods, but will heavily focus on pizza.

    I'm looking at the Modena 2g140 oil/gas combo and the Le Panyol 180 model.

    Does anyone have any comparison experience with these? Is one more well-suited for pizza than the other, and if so, why?

    How might they compare for fuel consumption (Le Panyol is supposed to be one of the most efficient ovens on the market in terms of wood consumption)?

    How do they compare for overall temperature, and if comparable there, which heats up faster? Which retains heat better?

    Thanks for any input!
    Last edited by bhcheeze; 05-23-2014, 10:11 AM.
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