| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#31
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| thanks, i hope it all comes together soon. the weather has really slowed the finish work down. i found a nice granite shelf for the front in black. i think that will be a nice contrast to the cover |
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#32
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| james how warm must it be to mortar the floor to the insulation? i am only able to work outside. |
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#33
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| The manufacturer gives us a tight working temperature range, and your weather is a lot colder than what they specify. Does anyone have hands-on experience using a real refractory mortar in colder temperatures? James
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#34
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| picked up my oven parts tonight, did a test fit ,everything seem spot on. enclosed is a pic |
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#35
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| is that a one piece refractory cast dome ? |
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#36
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| the cover is metal and weighs 91 pounds so when the whole thing is finished the oven will be under 400 pounds. |
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#37
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| starting to break in the oven, it was a cold dreary day in ohio. better pictures when we got some sun. |
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#38
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| Congrats,,, Enjoy your oven.. Cheers and many happy pizza's Mark |
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#39
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| finally used my oven tonight, it takes longer than the primevera to get to temperature, but it holds it much better. i was shooting for 800 deg floor , which seems to give good balance top and bottom. the oven cooked nicely ,not a big difference over the primevera 70, but the primevera needed a break in period before i got good results at higher temps.enclosed are pics |
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#40
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| Very nice Zaman, Give her a little time to really dry out, and you will be looking very good. I think you will see even faster heat up and better heat retention (and better high heat pizza baking). Go for the char! James
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