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Sanity check - Forno Bravo Forum: The Wood-Fired Oven Community

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Sanity check

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  • Sanity check

    I am getting very near to pouring the foundation for my barbeque / oven island. If I build a landing area of 12 inches, I am seeing a debth of approx. 5 feet to the back of a casa 110 (42 inches ID). I drew it up on CAD and thats what I measure. Does this sound about right? It seems somewhat of a stretch (pun intended) for a peel or broom.

    TIA,

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

  • #2
    Hey Les,

    I'm sure have already read the "Hearth Dimension" posting (http://fornobravo.com/forum/showthread.php?t=657), and the installation guide.

    If you have measured out the oven, landing, insluation and the back wall thickness, you're in good shape. It will work right.

    I like that landing size, and I think you will as well when you start using the oven. It's easier than constantly moving pizzas and pans to a side counter. The tools that come with the Casa ovens have 48" handles, so you just lean a little forward and you're there. The bigger problem is your hands getting hot as you get them near the oven opening.

    If you want, you can upgrade to the Pro tool set. They are very nice, and the handles are 59" long -- so it's easier to reach the back of the bigger ovens. It's an option.

    Have fun with the concrete.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Sanity check

      This is an old post of mine but I plan on cutting in the insblok19 tomorrow. I started laying out a rough line tonight and the numbers scare me. From the edge of my hearth (as close as my feet can be to the opening) to the back of the oven, is 6 feet! As you can see from James input, the 12 inch landing is a plus, but saving that 12 inches seems to be huge. Can some of you please give me some input as to if the landing is worth the labor of reaching that far into the oven for moving wood, cleaning, etc... Also, can you post the distance that you are dealing with.

      Thanks,

      Les...
      Last edited by Les; 08-31-2007, 11:35 PM. Reason: incorrect word
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Sanity check

        I built a 42" pompei. I have about a 10" entry arch and probably 12-14" of granite counter or landing in front of that. I do not find it a problem. Granted it is a bit of reach in there, but I find the vent opening more of a hassel to work around than the reach. Of course that is another trade-off. I find that the only thing to worry about is can you reach near the center of the oven, because that is where you start and build the fire. Even if you had no landing at all, you still cannot reach the very back wall of the oven without tools, so you have to use them anyway. I have the least expensive turner and the top of the line peel. Both are more than adequate to reach anywhere I need.
        Last edited by wlively; 08-31-2007, 08:02 PM. Reason: dang typos
        Wade Lively

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        • #5
          Re: Sanity check

          I also have a 12 inch arch/entry plus a 13 in landing in front. Not a big deal at all. I'd take the extra space in front any day over being able to reach in farther. That's what the tools are for. Karen

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          • #6
            Re: Sanity check

            Thanks Guys! Appreciate the input.

            Les...
            Check out my pictures here:
            http://www.fornobravo.com/forum/f8/les-build-4207.html

            If at first you don't succeed... Skydiving isn't for you.

            Comment


            • #7
              Re: Sanity check

              Echo more of the same. I have a nice landing on the front of the oven. Reach is no problem since you use the tools anyway. I LOVE my landing area...very very useful!

              Drake
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

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