Old 02-12-2013, 11:59 AM
Join Date: Feb 2013
Location: Portland
Posts: 2
Default Hello from Portland

I'm a professional brewer thinking of opening a brewpub branch with a wood-fired oven as the focus of the kitchen.

One quick question:

I'd really like to avoid installing a hood vent in the existing location. That's part of the allure of the Forno Bravo. Can I create a diverse and satisfying menu from just the FB?
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