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Size matters - Forno Bravo Forum: The Wood-Fired Oven Community

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Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
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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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Size matters

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  • Size matters

    Hello All,
    I am new to this forum, but a baker/chef for many years.
    I am starting a bakery/deli/restaurant open kitchen with wood fired oven.
    I like to bake as much as possible( sourdough bread, flat breads and bagels) in the oven, have back oven in the prep kitchen, What size would be good to start with.
    If you are what you eat, who wants to be fast, cheap, and easy.
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