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-   -   WHich Oven ? (http://www.fornobravo.com/forum/f2/oven-19692.html)

nick2013 07-26-2013 03:32 AM

WHich Oven ?
 
I've recently had a base built for a pizza oven, dimensions are 120 x 180cm, I've been looking for a while now and basically got bogged down...

So ideally I want an oven that will do 3 pizza's (10") at a time and also use it for bread, casseroles etc.
I want the heat to last :)
I would like a dome construction

Can anyone recommend a kit ? Or plans for doing one from scratch.

Can also recommend suppliers of materials and pizza oven kits.

Thanks

thickstrings 07-26-2013 11:56 AM

Re: WHich Oven ?
 
Jeez Nick, it won't get any easier than going to the top of the page and looking at products.....since you are on a site that sells ovens and building materials....If you have never cooked in a wood fired oven before, 3 pizzas at once are daunting. They only take a few minutes at best....I would sugest you start reading this forum a while...

deejayoh 07-26-2013 12:15 PM

Re: WHich Oven ?
 
and maybe there are plans here too ;)

Brick Oven Plans | Build an Italian Brick Oven

nick2013 07-26-2013 02:11 PM

Re: WHich Oven ?
 
OK, 3 pizzas might be adventurous. Been looking at this one, my only concern was the position of the flue

Napoli Oven - Italiano Forni


seems to be further back than most others.

boerwarrior 07-28-2013 09:46 AM

Re: WHich Oven ?
 
Yes, you are in the right place!!

Either buy a FornoBravo oven or build one using James's plans. There is no better site online for Pizza ovens!

Like me, you built your base before really finalizing your plans. Your base is too small for a fairly large pizza oven (which is what you would need for 3 pizzas at once.) I built a 32 inch oven which I am very happy with. I only cook one pizza at a time but like thiuckstrings said they only took 2-3 minutes each. Last night we cooked 12 pizzas for 11 people and no-one was bored! Good luck!

david s 07-28-2013 01:42 PM

Re: WHich Oven ?
 
You're pretty good if you can prepare 3 pizzas in 2 minutes. So most folk only cook one at a time.

thickstrings 07-29-2013 11:20 AM

Re: WHich Oven ?
 
Not having a oven with the flue inside , I can't say, but, seems around here the general concensus is not as good as the flue in the front..even with a flue damper..It would seem that the heat would want out....and thats right where the flue is.....so, even if you put a insulated door on the front, the oven would still have a hole in it.......

brickie in oz 07-30-2013 12:04 AM

Re: WHich Oven ?
 
Quote:

Originally Posted by thickstrings (Post 158183)
Not having a oven with the flue inside , I can't say, but, seems around here the general concensus is not as good as the flue in the front..even with a flue damper..It would seem that the heat would want out....and thats right where the flue is.....so, even if you put a insulated door on the front, the oven would still have a hole in it.......

Not true.
It all depends on how you build your oven and what your damper is made of. :)

david s 07-30-2013 12:50 AM

Re: WHich Oven ?
 
There are pros and cons for every different design. Generally an updraft system (flue inside oven) is not as fuel efficient as a cross draft system (flue in front and outside oven). The heat (flame) in an updraft system tends to produce poorer circulation resulting in cool spots. (cool bottom, hot top and cool corners at the bottom if there are any corners) In a WFO this will even out if you wait long enough of course. They also use more fuel because more usable heat is lost out the flue when firing. The upside is that they don't need that deep entry to have to work past. That means a smaller footprint, better access and tools with shorter handles. My first oven had its flue in the centre of the dome. It drew beautifully, had no entry to work past, no smoke start up issues, but had flames coming out the top. We saw a few small ovens in Pompeii of this configuration, presumably domestic ovens. Because it was small the fuel usage was not an issue. I had a choke on the flue and a plug that fitted inside it to seal the oven for retained heat cooking. Some ovens are a bit of a combination of both, ie door outside entry (gives more usable cooking space) and flue exit inside oven, but lower than the oven ceiling. This style needs a damper.The second two ovens I built were like this. I now make them with the flue at the front and independent of the oven itself. Each design has has it's pros and cons there is not one solution only.

thickstrings 07-30-2013 05:52 AM

Re: WHich Oven ?
 
Brickie, Your right , it does depend on how you build it.....but he asked about this one Home - Italiano Forni Its allready built and I don't see a damper on it, but I guess it could have one...


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