Forno Bravo Modena vs. Le Panyol 180
I'm starting a pizza restaurant and am trying to settle on an oven. I will do some baked goods, but will heavily focus on pizza.
I'm looking at the Modena 2g140 oil/gas combo and the Le Panyol 180 model.
Does anyone have any comparison experience with these? Is one more well-suited for pizza than the other, and if so, why?
How might they compare for fuel consumption (Le Panyol is supposed to be one of the most efficient ovens on the market in terms of wood consumption)?
How do they compare for overall temperature, and if comparable there, which heats up faster? Which retains heat better?
Thanks for any input!
Last edited by bhcheeze; 05-23-2014 at 10:11 AM.
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