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Casa on a rolling steel stand - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
- 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.

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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Casa on a rolling steel stand

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  • Casa on a rolling steel stand

    I still plan on a large oven in my backyard, say a 42 Pompeii or similar sized Casa, yet I'm lured by the thought of a second, smaller one (Casa 80 or 90) near the house. This one would be on the porch off the kitchen and used for one or two pies for the family, not entertaining.

    To save space I'm interested in the smallest footprint possible, as little mass as possible and the ability to roll it out of the way when not in use. The final consideration is that I have the ability to do as much of it myself, i.e. not a prebuilt unit.

    I assume I'd need an insulating floor built into the stand and of course insulation and stucco type material for the dome? Suggestions?
    Last edited by stuart; 06-01-2006, 11:31 AM.

  • #2
    Stuart,
    We had a customer in Stockton put an oven on a metal frame with caster. He had metalworking experience and wanted to move the oven around a little. Still, they are pretty heavy, so I'm not sure how often he has actually moved it.

    To keep the oven light, you could construct a rigid metal tray (4") and fill it with insulating concrete. That would be structurally sound and lighter.

    James
    Pizza Ovens
    Outdoor Fireplaces

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