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commercial oven comparisons - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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commercial oven comparisons

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  • commercial oven comparisons

    I am in the process of planning a wood fired oven pizza restaurant. I am having trouble selecting the right oven. I like the idea of Neapolitan style pizza but desire a little crisper middle bottom crust. I am interested in the stefano farrara ovens but one salesman told me that the farrara will only bake at 900 degrees and that would be to hot to get a crisper bottom. Is this correct? Anybody know?

  • #2
    Re: commercial oven comparisons

    Now that doesn't make any sense at all! A one trick pony oven, one stick of wood or two, but only 900 degrees, this here oven will do?

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    • #3
      Re: commercial oven comparisons

      I agree with the salesmen. Traditional Neapolitan ovens are great for what they do, but quickly become less ideal as you increase the bake time. It's not so much that they ONLY cook at 900F, it's more that they are designed to cook at 900F and can become a hassle when you lower the temperature. They are poorly insulated and have a vent design that will naturally cool the dome via convection when the fire isn't running full bore. Once you drop the temperature and do away with the blazing fire from hell it get's tough to keep the temperature consistent.

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      • #4
        Re: commercial oven comparisons

        I have researched so many ovens now that my mind is boggled. So if not a farrara oven for a crisper crust, then what Italian built oven would work for me?

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        • #5
          Re: commercial oven comparisons

          Why does the oven need to be Italian? I could see a desire to use a traditional oven if you are doing a traditional style, but why would you need an Italian oven to do a style of pizza they don't make in Italy?

          In my opinion to do a crisper style you would want a well insulated oven with a decent amount of thermal mass and a higher dome then for Neapolitan. Basically a Pompeii, and intact lots of people who post here run their Pompeii in the 700f range and produce pizza like you are after.

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          • #6
            Re: commercial oven comparisons

            Gudday
            Why not check ou the forno commercial ovens

            Regards Dave
            Measure twice
            Cut once
            Fit in position with largest hammer

            My Build
            http://www.fornobravo.com/forum/f51/...ild-14444.html
            My Door
            http://www.fornobravo.com/forum/f28/...ock-17190.html

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            • #7
              Re: commercial oven comparisons

              I guess i just got my mind set on an Italian built oven. Any critiques on Valoriani ovens? Specifically the Toscana?

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