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Minimum Commercial Oven Size - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Minimum Commercial Oven Size

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  • Minimum Commercial Oven Size

    Just wondering what you guys think the minimum recommend size oven for a small commercial operation should be (max. pizza size 15", aprox. 25 -50 pizzas per hour). I want to get some higher volume than a home unit but don't want to wait around 2 hours for the oven to heat either (and spend all my profits on wood).

  • #2
    Welcome aboard Mongo,

    This is a lot going on here to consider. The good news is that your commercial oven will be hot 24-hours a day, and brought up to pizza heat (around 750ºF) either from noon-10PM, or 5-10PM every day. A well-made commercial oven (be careful, as there are good ones and not-so good ones) will hold its temperature at 500ºF overnight, so it's easy to bring it back up to heat for cooking each day. And wood consumption is very low.

    So, don't let wood consumption impact your decision too much.

    For size, I agree that you want to balance the oven size to your requirements for pizza's per hour, or per evening. Here is one good place to look:

    http://fornobravo.com/commercial_piz...istorante.html

    It describes pizzas at a time for the various oven sizes. The smaller commercial ovens start at 43"/47" and go all the way up to 73".

    For pizzas per hour, the math works roughly like this. If you are cooking 3 minutes pizzas, each spot in an oven can theoretically cook 20 pizzas per hour. Given time spent placing and removing pizzas from the, the reality is probably 10+ pizzas per spot. So a large oven can make 150+ 10"-12" pizzas an hour (or 500+ per evening), and the smaller ovens can make 50+ pizzas an hour. Of course that means you need a team ready to make and turn those pizzas at full speed. In reality, the oven rarely gets in the way.

    Hope this is helpful.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Thanks

      Hi James:

      Thanks for the quick reply. Very informative. I'll check out that link you included and do some homework there. Also good to know the fuel consumption is not a big factor.

      It sucks being a forno newbie (sounds all wrong) but the learning curve has to start somewhere I guess.

      Cheers

      Mongo

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