web analytics
Steel Baking Deck - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

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

Steel Baking Deck

  • Filter
  • Time
  • Show
Clear All
new posts

  • Steel Baking Deck

    Recently, over the past year, a number of people have been experimenting with other cooking surfaces apart from ceramics in cooking pizzas at home. The most recent and promising is using thick steel plate, inspired by tests using cast iron cookware in a home oven.

    I wonder abut the implications of using plate steel in a WFO, perhaps rested on a sand bed or floated into refractory concrete.

    Why? Faster startup time, lower wood consumption in a high-volume environment.

    Our Background. We operate 3 mobile wood fired ovens doing catering and food-truck sales in Denver, we build our own ovens out of reinforced refractory concrete. We started with a cooking deck of re-purposed soapstone countertop, then moved in our second oven to a deck cast out of refractory concrete (cooks like a dream) and now we're looking at creating a smaller, lighter oven on a cart. I hypothesize that the thermal mass of the dome is more important than the thermal mass of the deck, IF that deck is rapidly moving heat from the coals over to the cooking area a la steel. My wondering about using steel is that perhaps we can reduce the time it takes to startup our oven, and perhaps the size of our fire if we have a material that can very efficiently transmit that heat across the oven. As far as weight, I know that steel


  • #2
    Re: Steel Baking Deck

    Hey John,

    Interesting concept using steel plate. I believe this is not a popular approach for several reasons: the variance in temperature between steel floor and refractory dome, the acquisition cost of steel (must be at least 3/4" thick?) and the fact that the floor will surely warp from WFO oven temps.

    Is there a reason why you migrated from the soapstone to refractory floor?