Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4 Commercial Pizza Ovens Discuss Modena G listed to ANSI-Z83.11a, UL2162 and NSF/ANSI-4 in the Pizza Oven Design and Installation forums; We are happy and proud to announce that the Forno Bravo Modena G gas/wood combo oven is now listed to ...

[james]

We are happy and proud to announce that the Forno Bravo Modena G gas/wood combo oven is now listed to ANSI-Z83.11a (gas-fired cooking appliances), UL2162 (wood-fired pizza ovens) and NSF/ANSI-4 (health and sanitation) for restaurant use in the U.S.

This is a really big deal, and it marks a major push by Forno Bravo into the mainstream restaurant pizza oven market -- and hopefully it is going to help a lot of U.S. pizzerias make a better pizza!

The Modena G comes in four sizes, uses ultra high-end refractories and insulators, and features a very cool and unique gas burner. The conical burner shoots a wide column of flame into the oven dome, where it is absorbed and reflected on the cooking floor -- exactly the way a wood-fired oven works. Other ovens have low "gas-log" style burners that cannot keep up the oven's demand for high heat. The oven can works as gas-only or as a gas/wood combo.

The Modena ovens are built in Italy and are very popular in that market. Now, they are easy to purchase and install in the U.S. We have Modena G ovens in stock in California.

We are also starting an advertising campaign, beginning with Pizza Today! magazine. I have attached a copy of the ad.

We are off and running. This has been a lot of work and a significant investment, and we are very excited about the future. Here's to better pizza!
James

[Ken524]

Congrats! That's a really cool, uhmm, I mean HOT oven!

[sarah h]

Congratulations James!
That oven sounds pretty amazing and I'd think it should have a lot of appeal in commercial circles. Even residential use - if I were ever to move and need another oven I could go for something like that!

[CanuckJim]

James,

Well done. I know it's been a long and frustrating road for you, so it's good to see a successful result after all the time and hassle.

Jim

[texassourdough]

I second all the above! The new oven should have lots of commercial appeal. And open the door for more quality pizza! Way to go, James!
Jay

[TJCarmody]

I have contacted the commercial division of Forno Bravo, felt like they didn't need my business! Told the girl that I own two restaurants, and I want to change the concept of one, to brick oven pizza, and from their web page they could help me from A to Z. She didn't seem to have any information at all, asked for a list of commercial clients, she said she would Email me. That was 3 days ago and no response! Who do I contact? Need some help! Thank you.