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Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4 - 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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Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

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  • Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

    We are happy and proud to announce that the Forno Bravo Modena G gas/wood combo oven is now listed to ANSI-Z83.11a (gas-fired cooking appliances), UL2162 (wood-fired pizza ovens) and NSF/ANSI-4 (health and sanitation) for restaurant use in the U.S.

    This is a really big deal, and it marks a major push by Forno Bravo into the mainstream restaurant pizza oven market -- and hopefully it is going to help a lot of U.S. pizzerias make a better pizza!

    The Modena G comes in four sizes, uses ultra high-end refractories and insulators, and features a very cool and unique gas burner. The conical burner shoots a wide column of flame into the oven dome, where it is absorbed and reflected on the cooking floor -- exactly the way a wood-fired oven works. Other ovens have low "gas-log" style burners that cannot keep up the oven's demand for high heat. The oven can works as gas-only or as a gas/wood combo.

    The Modena ovens are built in Italy and are very popular in that market. Now, they are easy to purchase and install in the U.S. We have Modena G ovens in stock in California.

    We are also starting an advertising campaign, beginning with Pizza Today! magazine. I have attached a copy of the ad.

    We are off and running. This has been a lot of work and a significant investment, and we are very excited about the future. Here's to better pizza!
    Last edited by james; 05-06-2009, 02:15 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

    Congrats! That's a really cool, uhmm, I mean HOT oven!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album


    • #3
      Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

      Congratulations James!
      That oven sounds pretty amazing and I'd think it should have a lot of appeal in commercial circles. Even residential use - if I were ever to move and need another oven I could go for something like that!
      Last edited by sarah h; 05-06-2009, 07:59 PM. Reason: grammar!


      • #4
        Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4


        Well done. I know it's been a long and frustrating road for you, so it's good to see a successful result after all the time and hassle.

        "Made are tools, and born are hands"--William Blake, 1757-1827


        • #5
          Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

          I second all the above! The new oven should have lots of commercial appeal. And open the door for more quality pizza! Way to go, James!


          • #6
            Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

            I have contacted the commercial division of Forno Bravo, felt like they didn't need my business! Told the girl that I own two restaurants, and I want to change the concept of one, to brick oven pizza, and from their web page they could help me from A to Z. She didn't seem to have any information at all, asked for a list of commercial clients, she said she would Email me. That was 3 days ago and no response! Who do I contact? Need some help! Thank you.


            • #7
              Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

              I cant believe no one responded I would think they want the business! James would be pretty upset by this comment I would think.


              • #8
                Re: Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4

                Hay Bistro,

                That post is OVER three YEARS old.

                I'll bet when TJ called them he gave them his contact information and FB conducted business through email, phone, mail and not on this chat forum. So it's not surprising this went unanswered in an open forum.