Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   Does size matter (http://www.fornobravo.com/forum/f2/does-size-matter-19836.html)

brewer63 08-25-2013 06:58 PM

Does size matter
 
I have being trying to work out what size oven to build. Have looked at vault ovens and was content to build a 900x1200mm id oven. However, THE WIFE, came across FB site and printed out the Pompeii oven instruction booklet.::rolleyes::All this has done is confused matters.
So since that day I'v being on the net researching and researching.
I'v got approx 400 fire bricks and I am lucky enough to have plenty of room.
We are putting in a BBQ area that includes this oven. SO what size!!!

brewer63 09-01-2013 11:27 PM

Re: Does size matter
 
Apparently size does matter.:D. Lots more reading and planing and came up with a few things. 1 . Needs to be able to cook for 15/20 ppl at xmas. 2 Has to fit a 20" camp oven and anyone whos cooked in one of these knows how well they cook anything.3 must be good on wood. IE doesnt need a truck load to heat it up. So the thought is for a 1200mm oven. Cheersjohn.

hodgey1 09-03-2013 12:08 PM

Re: Does size matter
 
John

I'm just now putting the finnishing touches on a 42" 1066mm Pompeii, I would not recomend building anything smaller at all unless space demands it.

1: I think I could feed 20 people no problem

2:Don't know what a camp oven is but my inner arch height is 12" high which I understand is a must in comparison to dome height.

3:Mine seem pretty good on wood, I can hit pizzza cooking temps in 90mins





Link to my build http://www.fornobravo.com/forum/f21/...nia-19366.html

stonecutter 09-03-2013 12:22 PM

Re: Does size matter
 
I just built a 32" at my new home, my other oven was a 38". Still others I have built range from 36"-42". Having used all of them, I don't think there is a big advantage from one to another, other than space.

Further consider if you want to build a Neapolitan Dome (low) or a Tuscan Dome ( high/Pompeii).

My worthless opinion is if you want a versatile and relatively easy to build oven it would be a.........

36" Tuscan.

Lburou 09-05-2013 05:25 PM

Re: Does size matter
 
Don't despair Brewer! I was building a barrel oven, even had the base completed when I switched to the fornobravo pompeii oven. I built a one meter oven using about 240 fire bricks. The most important thing I could tell you, (after recommending the pompeii oven), is to insulate, insulate, insulate!

I can cook two or three 12 inch pizzas at the same time and could easily cook for 30 people. David s has a very small oven and cooks for large groups with that small oven. HTH :)

Lburou 09-05-2013 05:37 PM

Re: Does size matter
 
This link might answer your immediate questions. HTH :)

SCChris 09-06-2013 09:33 AM

Re: Does size matter
 
The limitation of pizza is how fast they can be built rather than how fast they cook. My point is that if the oven can cook 2 at a time you're golden.. After this, you'll want to consider what you'll ask the oven to cook at one time, a large roast or small pig or large turkey or all of the above and all of the associated side dishes.. How high and how wide is the largest turkey that you can find and that you would reasonably consider cooking?

Chris

PS a bit bigger, more than what you foresee needing, is better than a bit smaller... within reason.

deejayoh 09-06-2013 09:52 AM

Re: Does size matter
 
^^^ agree with Chris. Almost any oven 30" or up can cook pizza for a crowd. The more limiting factor is door size if you want to cook other things. How big of a pan do you need to push through the door? And since door height is 63% of dome height, which is typically close to or the same as your to your oven radius... you can kind of get to the answer that way.

I know for my oven, one of the things I do the most outside of pizza is paella - and the biggest pan I can get in my oven door is 18". That feeds about 12 people - but I want to do any more, I am out of luck!

david s 09-06-2013 12:42 PM

Re: Does size matter
 
I cooked 60 9" pizzas last night in my little 21"mobile oven. It took just under two and a half hours. Doing 90 sec- 2 min pizzas with three floor recharges. For a function like this I would have preferred a larger oven or two small ones. We turned customers away telling them to return in 20 mins because the line up was too big. I had worked out the exact quantities of ingredients required for four different pizzas and when we hit 60 closed shop. We could have gone a lot longer and probably sold 100, but frankly by the time I've done 60 I over it anyway. Had 2 prepping, one taking money and coordinating customer orders and me firing and cooking as well as cutting and boxing. We were a well oiled machine.

oasiscdm 09-08-2013 04:26 AM

Re: Does size matter
 
Quote:

Originally Posted by deejayoh (Post 161258)
^^^ agree with Chris. Almost any oven 30" or up can cook pizza for a crowd. The more limiting factor is door size if you want to cook other things. How big of a pan do you need to push through the door? And since door height is 63% of dome height, which is typically close to or the same as your to your oven radius... you can kind of get to the answer that way.

I know for my oven, one of the things I do the most outside of pizza is paella - and the biggest pan I can get in my oven door is 18". That feeds about 12 people - but I want to do any more, I am out of luck!

Hi DJ would be interested in finding out more about your paella cooking. I love paella and have 2 favorite recipes and I recently purchased a large paella pan. Would be interested in any recipes tips on using in a WFO


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