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Casa2g100 Ordering Question - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.
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- The live thread will remain in the AMA forum to view after the session.

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.

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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Casa2g100 Ordering Question

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  • Casa2g100 Ordering Question


    My FB vendor is offering me a Casa2g with a 2.5 inch floor because he knows I want to bake bread in addition to Pizza. I think the thickness of of the Casa dome is 2 inches. If I got a thicker floor would that throw my balance off of the oven? So that I would need to heat the floor very much more messing with the success of my pizzas? Or is that OK because it's only an extra 1/2 an inch?



  • #2
    Re: Casa2g100 Ordering Question

    Hey acbova,

    James here.

    With our [very cool] new product announcement, we now have three residential ovens, plus the Artigiano -- the Giardino (which are lighter and smaller), the Casa2G (which is mainstream) and the Premio2G (which are heavier and bigger).

    The Premio2G has a 3" dome, an extra inch of insulation top and bottom, and an insulated door. It is a lot heavier (almost 50% heavier than the Casa2G in the dome -- it's basically commercial), and it goes up to a big 48" oven. I think it's a great oven for the serious baker and someone throwing really big parties.

    But it uses a 2" firebrick tile floor -- which is enough for home use, and some restaurant use.

    There isn't a Casa2G with a thicker floor, so I think there is a little confusion.

    On the other hand, there are also two new commercial ovens. The Professionale (110 and 120) and the Modena2G (120, 140, 160 and 180). The Professionale is designed for either a smaller restaurant or a larger restaurant that uses their wood oven for only certain dishes. The Modena2G is a monster and it can do just about anything!

    If you are looking for a 2 1/2" floor and a 3" dome -- and even more insulation, you could install a Professionale in a house. It is UL certified for both home and restaurant use. But for a majority of home use, it might be overkill, and the extra mass might not be helpful.

    I know we offer choices -- so I hope this helps.

    Each oven is nicely tuned with the oven dome and floor mass for certain types of baking.

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