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

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

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 03-31-2009, 05:16 PM
Apprentice
 
Join Date: Oct 2008
Location: CT
Posts: 120
Default Oven Cleaning

I've been reading about cleaning up after the fire has died down and the oven floor has cooled. Why not just use a soft bristle brush and suck out the insinerated residule with a shop vac.
mrgweeto
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 03-31-2009, 05:35 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 2,819
Default Re: Oven Cleaning

If you only use your oven for pizza, very little ash removal is needed. You just take out a couple of shovels full of ashes when you're ready to build the next fire. If you are baking bread, then you have to shovel out hot coals into a non-combustible can, then brush it out when it's hot. Bakers also swab off the floor with a wet cloth, but I've never done that: I figure that if it's clean enough for pizza, it's clean enough for bread.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 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 03-31-2009, 05:48 PM
Apprentice
 
Join Date: Oct 2008
Location: CT
Posts: 120
Default Re: Oven Cleaning

How true. After all pizza is the staple food.
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
Oh no - my oven is wet PizzaArthur Firing Your Oven 33 11-02-2009 06:38 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 34 07-26-2009 11:34 AM
Cleaning the Oven Dome & Cooking Floor southpaw Pompeii Oven Construction 13 05-31-2007 03:55 PM
Tuscan and Naples designs james Pompeii Oven Construction 2 02-21-2007 12:30 PM
sizes for a 47" napoleon style oven? southpaw Pompeii Oven Construction 4 06-22-2005 10:40 PM


All times are GMT. The time now is 02:47 PM.

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 - 2009, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.3.0
© 2006 Forno Bravo, LLC