#1  
Old 10-24-2006, 05:39 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Forno Bravo Door

Forno Bravo is gearing up to make a steel front door for Pompeii Oven builders. The door is 19"W x 12"H at the top of the curve, and starts to curve upward at 10"H. This will allow it to work with both flat, lintel-based openings, and curved openings. They are painted black, and have a scrolled handle that holds the door in place to seal closed your oven and holds it upright when it is sitting on a counter.

They look like the door you see in the Casa graphic here: http://fornobravo.com/residential_pi...izza_oven.html

Before we have the first batch made, I wanted to double check that this size sounds good to a majority of you. We are having them made by the same company that makes our Cucina oven stand (who luckily is related to someone who works for Forno Bravo), so we know they will come out nice.

Let me know what you think of the size. They will be in the Forno Bravo Store shortly.

James
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  #2  
Old 10-24-2006, 06:46 AM
Fio Fio is offline
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Join Date: Apr 2006
Location: Virginia
Posts: 166
Default Looks nice, but not my size. . .

I need something that is 9 X 18". I think I'll have to make it out of wood with insulation. Getting a good seal will be a challenge.
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There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.
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  #3  
Old 10-25-2006, 02:39 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
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Default Seal

Fio,

I made my own door, VERY carefully. However, it still does not seal entirely unless I lean a spare brick against it. Sometimes, simple is good.

Jim
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  #4  
Old 12-21-2006, 11:21 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Forno Bravo Door

James

My door is a cast metal door with twin sliding dampers on the bottom and a peep hole above. It is a commercial variety I believe was made in Spain. I am hoping to use the peep hole to make steam. It has two wooden handles perpendicular to the flat door and two small feet to keep it in place. It mates to a angle iron frame on the oven. I use two small wooden wedges under the feet to keep it in place.

39 cm wide, 37 cm high....

I can send pictures in a week when I get my camera if interested.

Jim
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  #5  
Old 12-31-2006, 12:29 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Oven Door Photo

Here is the shot of the door to my oven.
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  #6  
Old 01-22-2007, 07:00 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default XJ Door

Okay, now it's painted and I varnished the handles...looks a lot better!
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Forno Bravo Door-painted-door.jpg  
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Tiempo para guzarlos.....
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...enjoy every sandwich!
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  #7  
Old 03-22-2010, 10:14 PM
Serf
 
Join Date: Feb 2010
Location: Burlingame, CA
Posts: 6
Default Re: Forno Bravo Door

So is this door supposed to be for the oven itself (meaning behind the vent) or the opening to the vent/landing area. I'm trying to figure out if I should change my oven door opening dimension so that I can use the door there but then I would have to insulate it somehow to make it work.
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Old 06-15-2010, 12:16 AM
Serf
 
Join Date: Jun 2010
Location: hghghgh
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Default Re: Forno Bravo Door

Good design and decorative make people attract to u.
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  #9  
Old 02-02-2011, 08:29 AM
Serf
 
Join Date: Mar 2010
Location: CT
Posts: 4
Default Re: Forno Bravo Door

James
Can you purchase the door on its owen?
Tony
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  #10  
Old 01-22-2012, 04:53 PM
Peasant
 
Join Date: Jan 2010
Location: Tasmania
Posts: 26
Default Re: Hebel door?

Hello people,
Anyone used lightweight concrete (Hebel) to form a door. My current door is a concrete door which I boxed and poured myself. It seals really well and the only reason I'm thinking of another alternative is that the door weighs a ton!!! Hebel panels are around 75mm thick and can be cut and shaped with a diamond blade. They are supposed to have good insulating properties too. Whar do you think? Happy cooking,
Geoff
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