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-   -   Guidance on rough running costs of a Napoli 140 commercial oven (http://www.fornobravo.com/forum/f37/guidance-rough-running-costs-napoli-140-a-19217.html)

Phoenix1 04-14-2013 05:24 AM

Guidance on rough running costs of a Napoli 140 commercial oven
 
Hi
I am putting together a business plan with a view to opening a traditional style pizza restaurant. Its in its early stages but I need a rough idea of all the running costs involved to test the financial viability of my idea.

Would anyone be able to advise how much wood a Napoli 140 (or similar) oven typically burns per hour of operation so i can estimate the running cost?

One other thing which I have not been able to find out- will a floor usually need reinforcing to hold the weight of this (or similar ovens) if it isn't a solid floor (ie- if there is a basement below)?

Many thanks for any advice :)

Chris


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