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Forno Bravo metal oven stand - 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!

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Forno Bravo metal oven stand

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  • Forno Bravo metal oven stand

    Forno Bravo has gone into production with a metal oven stand. We've called it the Cucina. It is a 4" hearth tray with angle iron legs. The tray has a structural support member in the center, that holds the insulating hearth materials and provides structural integrity. It is very strong, but weighs only a fraction of a concrete block stand and concrete hearth. It lets you put an oven in spot where you can't put a concrete block stand, it's lighter and it goes up faster. It isn't for everyone, but there are many installation applications where it is a good choice.

    You can either fill it with a 1" layer of concrete/rebar, then 3" vermiculite concrete, or with 2" concrete/rebar, 2" vermiculite, the topped with Super Isol board. Use concrete board inside the tray to form when you are pouring, and leave it is place when you are done.

    The tray in notched to accommodate your own oven landing material in front of the opening.

    The top of the stand is 40", so you are at 42" to the cooking floor.

    There are four sizes, to carry the Casa80, Casa90, Casa100 and Casa110.

    They are:
    46"x51"
    50"x55"
    54"x59"
    58"x64"

    We have a number of the stands in our new showroom, with more photos forthcoming. Here is a photograph of the stand.

    For more information, you can find the stands in the Installation Accessories section of the Forno Bravo Store:

    http://fornobravo.com/store/home.php...ction=0&page=2

    Also, we can make custom sizes and corner units if you are interested.

    James
    Last edited by james; 09-29-2006, 06:34 AM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    heehee heee - We knew you would come around!

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    • #3
      I'm sure you'll sell a bunch of these: building the base is way more work than even an elaborate oven. Now: how 'bout importing those terra cotta lintels to simplify the layer under the super-isol? Getting a pallet of those can't be more difficult than importing refractory ovens.
      My geodesic oven project: part 1, part 2

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      • #4
        Looking for answers.

        This is my first time posting a message, although I've read different messages from time to time.
        This is about the Cucina Hearth Tray and Stand.
        I am planing to build a 42" Pompeii Brick Oven in an indoors environment and I was woundering would I be able to use the Cucina Hearth Tray and Stands or would I have to have the stand custom made?

        d.land
        Last edited by d.land; 10-05-2006, 07:32 AM.

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