#1  
Old 02-26-2012, 08:16 PM
Serf
 
Join Date: Feb 2012
Location: Brevard
Posts: 1
Default New Restaurant

Hello

I am in the planning phases of opening a brick oven pizza place. I want to build my own oven, and was wondering if anyone had any suggestions or advice for a first timer?

I am going to follow the plans available on this website, and modify them so I can build a larger oven. If anyone knows of any plans available for commercial wood-fired ovens, I would greatly appreciate links or downloads. Thanks.
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  #2  
Old 03-04-2012, 05:45 AM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,104
Thumbs up Welcome :)

Your plan to follow the plans is a good one. There are several larger ovens out there. Finding them may be difficult though. this one (81 Inch First Build (and first post)) and this one (Karangi Kitchen 48inch ready to start) are two notable examples of larger oven builds.

Keep to the plans and you will be fine, just make it a little larger. There is a consensus here that space for more than three pizzas is overkill since three is about all most of can handle at one time. In a commercial situation, it won't be much more than that....Remember, this oven design will cook a pizza in two minutes, more or less, and it needs to be turned while you are cooking it.

Good luck!
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If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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Old 03-04-2012, 11:25 AM
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Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: New Restaurant

Copy this build of an oven in India, you cant go wrong.

http://www.fornobravo.com/forum/f37/...dia-17268.html (Large WFO in India)
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