#1  
Old 01-11-2007, 07:56 AM
Serf
 
Join Date: Nov 2006
Location: Morristown, TN
Posts: 3
Default Modular v. prefab

I am having trouble with understanding which F.B. oven is best for my situation. I am wanting a commercial pizza oven for a restaurant. Some say that the modular retain heat better once built and that they are best. Others say the modena or pre-assembled are best for a restaurant. This oven will only be used for pizza so I guess for this the most important thing is high floor temp and retention. What oven would you buy?
Reply With Quote
  #2  
Old 01-11-2007, 09:45 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Modular v. prefab

Two answers here. If I wanted convenience, speed of installation and guaranteed results, I'd definitely go for the Modena. If I wanted a hands on experience, and had the time for it, I'd go the modular route with a larger Ristorante model. With all the time constraints and hassles of putting a restaurant together, I think the Modena would be your best choice.

Jim
Reply With Quote
  #3  
Old 01-11-2007, 10:32 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Modular v. prefab

I think Jim has it right. Both ovens will cook equally well. I met with a restaurant owner today who has a Pizza Napoletana restaurant in Anthens, Greece with a new Ristorante 160 that is cooking perfect 90 second pizzas and he's very happy. He claims his pizzaiolo says it's the best oven he has ever used -- holds high heat well, good heat retention, no hot/cold spots, etc.

The trade-offs between the Modena and Ristorante are more practical in nature, rather than quality. The Modena is ready to go, fully-assembled, but you need forklift access to the kitchen. Still, you set it down, and you are ready to go. The Ristorante can be moved into the kitchen one piece at a time through a doorway, or even up stairs, where it can then be assembled. The "look" can also be more customized.

I think it one of those "right tool for the job" situations, where your personal situation will probably lead you to the right choice. We thought about this a great deal when we decided to support both ovens. There are good reasons for both, and it depends on the individual. Either way, you will have a great oven that will cook great, hold heat great and last.
James
__________________

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.
Reply With Quote
  #4  
Old 01-11-2007, 11:39 AM
Serf
 
Join Date: Nov 2006
Location: Morristown, TN
Posts: 3
Default Re: Modular v. prefab

Thanks for the replies, I am glad to find out that it is a question of setting up differences, rather than quality of baking.
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
modular oven - refractory coating mrpbjnance Modular Refractory Oven Installation 1 08-21-2006 01:31 PM
pompei vs prefab domes. steve Newbie Forum 3 07-17-2006 02:19 PM
pomepeii oven rex brown Newbie Forum 1 04-26-2006 03:29 PM


All times are GMT -7. The time now is 07:16 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC