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New guy new oven - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

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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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New guy new oven

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  • New guy new oven

    Hi, brand new to the forum. I'm currently preparing to begin a small scale bread operation at a location in western PA that currently has a certified kitchen. If all works out I'll be building an oven at that location. Currently I'm going through the necessary process with the PA dept. of Agriculture to get approval for an oven at that location. The inspector I'm dealing with is very helpful and has a sketchy idea of wood fired ovens. Problem is, When he thinks wood fired bake oven, he thinks white oven. When I clarified that the bread would be placed into the same chamber of the oven, ie. black oven, that the fire had burned in, that sent up a red flag.

    In a nutshell, he wants substantive evidence that there is a precident for placing bread on an ash 'contaminated' hearth. Is there an authoritative source which may suffice to address his concerns?