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chimney/flu - Forno Bravo Forum: The Wood-Fired Oven Community


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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.


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  • chimney/flu

    hey, im new zealand, buliding a large pompeii oven for a restaurant, construction starts in a month.. but i was wonder wether there would be any specifics about my flu/chimney. im having a cooking surface of about 1.8meteres in diameter and my flu has to go up three floors high, would i need a small suction fan or is there anythinng i have to do so it will flow properly..??

  • #2
    Re: chimney/flu

    Hello James

    While in Napoli doing my pizzaiolo training I was interested in seeing how other people dealt with the flue issue. Logic tells me I need everything pointing up for a natural draw of heat, but can I have any horizontal run if obstacles exist? James, I saw everthing while researching pizzerie in Italy. Most flue systems exited the oven at 90 degrees then took a 30 degree turn through a wall and then straight up. The place I did my training had the oven in the middle of the dining room and after exiting the oven it took a 5 meter horizontal exit through the DR and then the prep area, passed through a "water bath" exhaust cleaning system (fantastic little device), exited the building, did another 10 meter horizontal run then went straight up an eight story apartment building to the roof. All of this without the aid of any mechanical air handleing device. Amazing!

    My only other first hand experience was in Athens where a client I was helping put a Forno Bravo Ristorante 140 on the middle floor of a three story 1830's neo-classical Greek building, we took a 30 degree turn out of the oven, then through a concrete wall, then a 90 degree turn straight up an old elevator shaft and through the roof. Local regulations stipulated that the chimney cap be 2 meters above the hightest point of the roof. I'm happy to say everything worked perfectly!

    I know I've contradicted myself, but that was the point, I've seen a lot of different configurations and they all seem to work. What does your local ventilation guy have to say?

    I'd be very interested to hear from other commercial installs to find out if any nightmares exist.


    • #3
      Re: chimney/flu

      As an amature mason but avid pyromaniac I've dealt with a lot of different chimneys.

      Once the chimney is operating (hot and dry) and you have the "chimney effect" going smoke is pulled out by the rising heat. You need a good vertical run to get the chimney effect going and you need sufficient return air to the fire. (like an open window in a house)

      I think Michaels comments show that you can have long horizontal runs as long as they are tied into good vertical runs. I also think that piping (smooth walls) is better for commercial operations and that the biggest problem would be undersizing the flue.

      I do note that my oven smokes too much and I plan to add more of a vertical rise in my chimney to get better performance.

      One last comment....I did see a pizza oven in a restaurant in Spain that had a hood over the chimney. It had a large inverted saucer over the open chimney and this connected into a metal chimney. I think it was a fan operated unit. Looked interesting....sorry I didn't take a picture!
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!