#1  
Old 09-29-2006, 05:55 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Forno Bravo metal oven stand

Forno Bravo has gone into production with a metal oven stand. We've called it the Cucina. It is a 4" hearth tray with angle iron legs. The tray has a structural support member in the center, that holds the insulating hearth materials and provides structural integrity. It is very strong, but weighs only a fraction of a concrete block stand and concrete hearth. It lets you put an oven in spot where you can't put a concrete block stand, it's lighter and it goes up faster. It isn't for everyone, but there are many installation applications where it is a good choice.

You can either fill it with a 1" layer of concrete/rebar, then 3" vermiculite concrete, or with 2" concrete/rebar, 2" vermiculite, the topped with Super Isol board. Use concrete board inside the tray to form when you are pouring, and leave it is place when you are done.

The tray in notched to accommodate your own oven landing material in front of the opening.

The top of the stand is 40", so you are at 42" to the cooking floor.

There are four sizes, to carry the Casa80, Casa90, Casa100 and Casa110.

They are:
46"x51"
50"x55"
54"x59"
58"x64"

We have a number of the stands in our new showroom, with more photos forthcoming. Here is a photograph of the stand.

For more information, you can find the stands in the Installation Accessories section of the Forno Bravo Store:

http://fornobravo.com/store/home.php...ction=0&page=2

Also, we can make custom sizes and corner units if you are interested.

James
Attached Thumbnails
Forno Bravo metal oven stand-stand_300.jpg  
__________________

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.

Last edited by james; 09-29-2006 at 06:34 AM.
Reply With Quote
  #2  
Old 09-29-2006, 08:15 AM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default

heehee heee - We knew you would come around!
Reply With Quote
  #3  
Old 09-29-2006, 10:15 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default

I'm sure you'll sell a bunch of these: building the base is way more work than even an elaborate oven. Now: how 'bout importing those terra cotta lintels to simplify the layer under the super-isol? Getting a pallet of those can't be more difficult than importing refractory ovens.
Reply With Quote
  #4  
Old 09-29-2006, 11:23 AM
Serf
 
Join Date: Sep 2006
Location: College Park, MD
Posts: 1
Question Looking for answers.

This is my first time posting a message, although I've read different messages from time to time.
This is about the Cucina Hearth Tray and Stand.
I am planing to build a 42" Pompeii Brick Oven in an indoors environment and I was woundering would I be able to use the Cucina Hearth Tray and Stands or would I have to have the stand custom made?

d.land

Last edited by d.land; 10-05-2006 at 07:32 AM.
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



All times are GMT -7. The time now is 03:06 AM.

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