web analytics
New Forno Bravo Primavera Oven! - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

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.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

New Forno Bravo Primavera Oven!

  • Filter
  • Time
  • Show
Clear All
new posts

  • New Forno Bravo Primavera Oven!

    I am so excited to be telling everyone about this.

    I have been working on a small, assembled wood oven for quite a while. The requirements were that it was a real Italian wood oven, with a round cooking floor, dome, vent and chimney -- and that it would be as easy to set up and use as a charcoal BBQ. We've decided to call it the Primavera Oven.

    We've spent a lot of time on design, refractory materials, insulators, etc. and we have built the first prototypes. The oven has a 24" round cooking floor, a 5" landing, vent and chimney, and a 16"w x 11" oven opening. The enclosure is a 36" igloo that sits on a nice-looking metal stand.

    We placed the oven on the stand and cured the dome late last week, and then really brought it up to heat today.

    What a thrill. This little oven is just great. It shot to 800F in the floor and dome and it had no trouble holding pizza heat for multiple pizza bakings. We got the insulation right, and the enclosure and the bottom of the base are barely above room temperature -- while the oven is cranking away at 900F.

    It just shot through a series of 90 second pizzas, without a hitch.

    The 24" cooking floor is just enough for the fire and a single 11" pizza (280 gram dough ball).

    You are going to hear a lot more about this in the months to come. My goal is to make a real wood oven as easy as a kettle BBQ -- and maybe we can make it as popular as a Weber. :-) Still, we were not prepared to compromise to where this is not a real Italian oven; and I think we have struck a nice balance.

    More to come, including photos and videos, but I wanted to tell everyone how well it cooked today!

    We should be in production soon.

    Last edited by james; 08-17-2008, 07:33 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: New Forno Bravo Primavera Oven!

    Congrats, James! Sounds like a winner! Can't wait to see the pictures.
    Picasa web album
    Oven-building thread


    • #3
      Re: New Forno Bravo Primavera Oven!

      If an oven like that is going to be installed on a wood deck, approx. how much will the fully finished oven weigh? I would have an engineer design the support structure underneath.


      • #4
        Re: New Forno Bravo Primavera Oven!

        Ovens on wood decks are a bad idea. They can spit out embers, just like a fireplace. For those building next to wood decks, a masonry heath has to be built next to the deck for just that reason.
        My geodesic oven project: part 1, part 2


        • #5
          Re: New Forno Bravo Primavera Oven!

          Do you have a suggestion of how big a non-wood base would be safe if it were on or near a wood or Trex deck. I was hoping to put a Primavera on a Trex deck and my wife told me we would have to build a brick, tile or stone slab. I should have known that sparks would be dangerous.



          • #6
            Re: New Forno Bravo Primavera Oven!


            I may have had embers pop out about 4 feet from the entry. That was burning pine and it's is pretty rare to see that happen. A bigger concern (not that a deck on fire isn't), is the trex supporting the weight. Were you planning on going underneath so support it?

            Check out my pictures here:

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


            • #7
              Re: New Forno Bravo Primavera Oven!

              Thanks for the response. I am going to explore putting some tiles down in the area I wish to place the oven. Our deck seems to be very stout, but I have a contractor starting work on my kitchen next week and I will see what he has to say. The weight of the smaller Primavera would not seem to suggest the deck could not easily support it, but it would be wise to make sure.