Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Design Styles, Chimneys and Finish

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 05-02-2010, 12:15 PM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 160
Default How does this design look? pro's? Cons?

Take a look and see what you think.

Does all of you wisdom and experiences see any problems?

Thanks
Derk
Attached Thumbnails
How does this design look? pro's? Cons?-may-1-design.jpg  
Reply With Quote
  #2  
Old 05-03-2010, 06:37 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: How does this design look? pro's? Cons?

I really like those big refractory arches. It would save folks a lot of trouble if we had access to those. As for rectangular, high mass ovens, they have their place for commercial bread baking, but most of us here are round oven fans.

You might want to read this. (Why Italian Wood-Fired Ovens are Round)
__________________
My geodesic oven project:
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.
Reply With Quote
  #3  
Old 05-03-2010, 09:26 AM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 160
Default Re: How does this design look? pro's? Cons?

Thanks for your reply.

My son and I saw the arches as we were collecting our firebrik from pallets and pallets of new usused brick at a torn down steel mill. We say 4 and I said to him we had better grab them. The bricks were listed for $1.00 each and .75 for the small ones, arches $4.00. But I traded honey so all my brick cost us gas money to pick them up.

I will eventually let you know how it turns out.

The theme of a round on a trailer is interesting, mabey a future project.

Derk
Reply With Quote
  #4  
Old 05-07-2010, 07:26 AM
Serf
 
Join Date: Sep 2009
Location: Lehi, Utah
Posts: 15
Default Re: How does this design look? pro's? Cons?

Derk,

Any more of those arches available? That would speed up production of my oven considerably, though I've already purchased the kit.

Greg
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

I'm not dead, yet! I'm feeling better.
Reply With Quote
  #5  
Old 05-07-2010, 10:40 AM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 160
Default Re: How does this design look? pro's? Cons?

Greg,

Are'nt you in Utah county?

If you are look in the KSL classified ads online for firebrick. It will be an old ad. There is a number there for the people developing the Geneva steel site. I did not see any other arches, they were bulldozed into a pile when I discovered them, but they did have MANY other sizes and shaped that you might be able to use. I am in Bountiful or I would go and take a look. the firebrick is on many pallets on the old geneva site, if you go be sure to take your tape measure, some look rectangle but are tapered.

Derk
Reply With Quote
  #6  
Old 05-07-2010, 10:50 AM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 160
Default Re: How does this design look? pro's? Cons?

Greg,

Sorry for the additional post:

Here is the contact info:

Dan Seegmiller 801-225-2031 ext. 105

Jerry 801-368-1966

Double check the ksl listing under bricks for particulars and requirements.

Derk
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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pros and Cons to Seasoning a Pizza Stone cerreta Pizza Stone Baking 19 05-17-2011 07:26 AM
Oven Door? Insulated or not. Pros & Cons schallert Design Styles, Chimneys and Finish 35 05-14-2010 09:15 AM
Oven Floor Design Grotto Bali Getting Started 1 02-26-2010 07:18 PM
Chimney or no chimney? Pros and cons? pdn Design Styles, Chimneys and Finish 1 05-24-2007 05:57 AM
"Half-Pipe" versus Dome design for Oven? vincentvintris Getting Started 10 04-11-2007 08:07 AM


All times are GMT -7. The time now is 03:20 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC