Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Brick Oven Photos

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 07-21-2008, 04:20 PM
Apprentice
 
Join Date: Sep 2007
Location: USA
Posts: 112
Default Amazing oven (Talking about big?)

I though I would share with all of you this amazing oven, it holds 100 pieces 1kg each of bread! It is located southern of Italy specifically in Calabria isola Capo Rizzuto (Summer touristic place)
They will make an hole on the dome toward the house to use as entry point!
If I have a chance when I go there I take more pictures. Ciao Carlo
Attached Thumbnails
amazing-oven-talking-about-big-1677522.jpg  
__________________
Ciao Carlo


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 07-21-2008, 07:59 PM
dbhansen's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Appleton, WI
Posts: 300
Default Re: Amazing oven (Talking about big?)

That is quite amazing. But where's the Harbor Freight tile saw to taper all the bricks?
__________________

To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 07-21-2008, 08:07 PM
mfiore's Avatar
Journeyman
 
Join Date: Oct 2007
Location: Michigan
Posts: 463
Default Re: Amazing oven (Talking about big?)

Holy cow, how long does that take to heat up?
__________________
Mike - Saginaw, MI


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 07-21-2008, 09:32 PM
Laborer
 
Join Date: Jul 2008
Location: Norway
Posts: 54
Default Re: Amazing oven (Talking about big?)

Carlo,
Quote:
They will make an hole on the dome toward the house to use as entry point!
And to get the mason out!

Maybe thats the way we should do it. Cut the opening with a 9" grinder after finishing the dome?

regards from Karl
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 07-22-2008, 06:19 PM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 562
Default Re: Amazing oven (Talking about big?)

one heck of a bee hive - did you know that italy used to be a great forest of trees? Wonder what happened.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 07-23-2008, 12:15 PM
dvonk's Avatar
Apprentice
 
Join Date: Mar 2008
Location: Moscow
Posts: 101
Default Re: Amazing oven (Talking about big?)

I guess it's easier to build such a big oven compared to small one - they don't need to care about their position and support for the body hanging over the dome (it was most difficult for me)
they just stand straight all the time
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 84 10-19-2008 10:54 PM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 08:14 AM
All things being equal Lester Newbie Forum 9 09-25-2007 07:38 PM
Tuscan and Naples designs james Pompeii Oven Construction 2 02-21-2007 12:30 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 9 09-20-2006 10:20 PM


All times are GMT. The time now is 02:54 AM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33