web analytics
Commercial oven dimensions - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

Forno Bravo
See more
See less

Commercial oven dimensions

  • Filter
  • Time
  • Show
Clear All
new posts

  • Commercial oven dimensions

    Hi all

    Having gleaned a huge amount from this site, I built my own oven a couple of years ago. Now, I'm turning pro... I need to build a new oven for commercial purposes and was wondering what the optimal size would be for producing around 100 pizzas a day? I'm thinking an internal diameter of 1.5m (5 feet should be ample - anyone keen to offer advice?

  • #2
    Re: Commercial oven dimensions

    A restaurant in my neck of the woods has a pizza oven that has been in continuous operation since it opened ~17 years ago...they have an employee keep it going all night and over the holidays. The diameter is 60 inches. It looks to be a refractory pre-cast type. Minimal wear and tear from what I could see. They run it in the mid 500's (degrees F) according to the owner (and the digital temp. guage on the oven). No oven door. Applewood was the owners wood of choice, and he has is stacked in plain sight, almost like a decoration. It was impressive...



    • #3
      Re: Commercial oven dimensions

      Thanks Gene - is that internal diameter? Exactly the dimensions I was considering...


      • #4
        Re: Commercial oven dimensions

        The owner didn't say, but from looking at the oven I would say it was.


        • #5
          Re: Commercial oven dimensions

          Here is a link that has been posted here before. Perhaps it is what you have in mind...