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COLORADO PIZZA GUY 11-02-2011 05:40 PM

36" vs. 42"
I'm in the planning stage and was wondering what the preferred size of oven is.
We have room for the 42" so that is the way I'm leaning but wanted to hear if there are advantages/disadvantages to either size. Thanks!

Pompeii Nate 11-05-2011 08:42 PM

Re: 36" vs. 42"
Hey Pizza Guy,

I also am planning a 42" oven but have not built anything yet. In my searching and reading on this forum I have found that the oven size is completely and totally up to you and also that they aren't just limited to the 36" or the 42". I have read about ovens being under 30" and up to 48". In fact, I have also heard Gianni Foccacia mention something about a 39" oven being the best but I was unable to find the thread (if you find it please let me know). So I wish I had some kind of facts or statistics to back up what I am saying but in the end I think it is just up to you. Good luck!


GianniFocaccia 11-06-2011 12:06 PM

Re: 36" vs. 42"
There is no best or perfect oven size. If this were true, why do some folks have more than one oven? It all depends on what you're going to use it for and how often.

I downsized my original 42" design to 39" only because I have two kids who will be in college next fall and felt I would use a slightly smaller oven more often. That plus a cord of oak in southern california is $400 delivered. Like others here know, a 36" oven leaves very little to be desired, but I'm a guy who had big oven-envy and went larger.:D

Pompeii Nate 11-06-2011 04:17 PM

Re: 36" vs. 42"
And all this time, John, I thought it was some "scientific" reason you decided on a 39" oven instead of the 42". Since my oldest is only 5 I think having the extra space is probably a good thing. Thanks for putting my mind at ease.


Ken524 11-06-2011 05:47 PM

Re: 36" vs. 42"
I built a 42" and absolutely love it. I don't think the heat-up time or fuel consumption of a 36" vs. 42" will be much different.

Our 42" doesn't seem too big when we are cooking for just the family (3-4 adults) and it can handle a big party with ease.

If you are cooking by yourself for a big group, a 36" will be fine; you won't be able to juggle more than 2 pies at a time. If you have helpers building pizza's for you, you'll appreciate the extra real estate of a 42"; you'll be able to rotate 3-4 small to medium sized pies in the oven.

If you have the space for a 42", go for it.

mrchipster 11-06-2011 06:26 PM

Re: 36" vs. 42"

Originally Posted by GianniFocaccia (Post 123102)
big oven-envy.:D

No truer statement has ever been made....


Cheesesteak 11-11-2011 10:06 AM

Re: 36" vs. 42"
I had a 34" modular (different mfg) a few years ago and moved to a new house and just built a 42" oven. If you have the room and $ - build the 42".

I can recall wishing I had a bit more room that the 34" oven provided - and really enjoy being able to cook multiple pizzas in the 42" oven.

At the end of the day - I don't know that it takes that much more wood to fire up the 42" . . .

fishn4daze 11-11-2011 10:39 AM

Re: 36" vs. 42"
CPG, as they say "bigger is better". I have a 36" and works fine for me. I cooked 25 pizza's last Sunday with no problem. 3 at a time, 11" to 12" pies..(250g balls).

david s 11-11-2011 01:14 PM

Re: 36" vs. 42"
Fuel consumption is directly proportional to oven volume, but heat up time will be the same whatever the size. That is more dependent on wall thickness. Smaller ovens tend to be used more often. You probably wouldn't bother to heat a big oven if you were only going to cook three pizzas, it will probably take a wheelbarrow full to heat it. As prepping time takes longer than cooking time, often cooking multiple pizzas at once is often irrelevant. If you want to throw in a whole pig or goat then you do need a big oven. Smaller ovens are a little more tricky to manage due to lack of space. My oven is only 21" but is no drama for parties up to 30, for parties of 50 or more it's a struggle, but still doable.

ThermoJax 11-14-2011 09:02 AM

Re: 36" vs. 42"
I built a 42, and in retrospect, I am glad I did. Remember, there is more than pizza to cook in there. I have done a whole hog (it barely fit thru the arch, but otherwise the 42 was great), and have done more than 50 whole ckickens, with sliced potatoes and sweet onions, in the 11 months since I finished, on a commercial size cookie sheet. That same size pan might not fit in a smaller oven.

One thing I can say is double the insulation under the oven, and quadruple the insulation over the dome. Box the whole thing in. It will hold the heat. Save a piece of the insulation board for your insulated door.

Best of luck

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