Frequently Asked Questions

This is a common question for the team, so here is an overview to get you started (or you can skip straight over to our page on Receiving Your Oven for more details.)

Congratulations on choosing your new oven! Customer Service will send you an email with the order details to verify the order is correct and establish an approximate ship date. *Be sure to consider any restaurant access issues PRIOR to ordering. (Modular oven kits and knock down versions are available for locations with limited access.)

The next steps in the process are to:

• Prepare for your venting needs (note- permits are required by some municipalities. Research this early to learn your local laws and timetables);
• Have your oven delivered to you (you will need to arrange for the appropriate equipment to unload your oven);
• Move the oven into place.

Click here to find your oven’s shipping weight and necessary equipment for unloading.

Steps 1 – 4 are the same for all Commercial buyers:

1. On the day your oven is set to ship, you will receive a courtesy call from our shipping coordinator informing you that your oven is scheduled to be picked up via LTL carrier.
2. The day after your oven has shipped, you will receive an email with the following information: Shipping company and contact, tracking number, and trucking live website information. You will also receive a pdf document with installation, curing, and claim instructions. Please allow 3 to 8 business days for delivery.
3. The LTL carrier will call you the day before delivery to arrange a time window in which the oven will be delivered. Please schedule it for a time you can be present to inspect the oven prior to accepting delivery. (You have a 2-day grace period for finding a mutually agreeable delivery time without incurring storage fees.)
4. Once your crate arrives*, inspect it carefully BEFORE the driver leaves. If there is any damage to the crate, you must note it on the Bill of Lading that the LTL driver will ask you to sign. If there appears to be significant damage to the crate or oven, take photos and immediately contact Forno Bravo via phone (1-800-407-5119) or email Tech Support to file a claim.
5. Extra note for modular buyers: If you have ordered a kit or knock down version, be sure to save the insulation that comes in the crate! It is not packing material, but an integral part of the oven. Also, do not store supplies for an unfinished oven outside untarped. You need to keep the insulation and mortar dry!

*If your shipped oven is 2,000 – 5,000 lbs. (Professionale, Modena, Roma, and Larger Kits):

• Due to the weight of commercial ovens, a fork truck will be required to off-load the oven from the truck in almost every case. (The only exceptions are the smaller kits which can be off-loaded with a lift gate.) You will need to make arrangements for providing the fork truck. The LTL Carrier will not provide it for you. (Fork trucks can be rented from industrial equipment companies. Reference this table to see what size forks will be needed, based on your oven model.)

*If your shipped oven is over 5,000 lbs. (Napoli)

• Your oven will arrive on a flatbed truck. Depending on how you intend to move it into position, it will need to be off-loaded with a fork truck or a crane. You will need to make arrangements for this equipment to be on hand.

Learn More about Receiving Your Oven. | Learn More about Installing a Countertop Oven.

As a handcrafted product, the answer varies based on the oven you are purchasing, the level of customization, and the time of year. All ovens ship from our Salinas, CA or Colorado Springs, CO factories. Approximate turn times are as follows:

• Modular oven kits typically ship in 2 – 4 business days;
• Bella ovens generally ship in 3 – 5 business days;
• Standard fully-assembled ovens, such as the Primavera or Toscana typically ship in 2 – 3 weeks, based on availability;
• Custom finished ovens typically ship in 6 – 8 weeks (lead times are longer in the high season, shorter in the fall and winter.)
• Pre-curing services are available on all of our assembled ovens to get you baking more quickly. Ask your sales rep for details. (Bellas do not require curing.)

For an exact lead time, please Contact Sales Support for a specific quote.

Good venting is critical to the performance and safety of your Forno Bravo pizza oven. Venting needs are based on oven size, style, location, application (commercial/residential,) and local regulations. One basic principle to remember is that you can extend your chimney as far as needed straight up, but no more than two 30 degree bends (maximum) are allowed for safety and draw. Another important principle is to pay close attention to required clearances from combustible material to prevent fires! Please see you Owner’s Manual for details.

We’ve created several informational pages to help you navigate your venting options. Additional reading is available at the bottom of each link, or you are welcome to contact Tech Support with a specific question.

Learn More about General Venting Design. | Learn More about Type 1 Hoods.

Refractory pizza ovens are built to last and are heavy! Be sure to build or use a base that is level and strong enough to support that weight safely. Bases can be made of masonry/brick, concrete, or steel. See your Owner’s Manual (Pg. 13 & 15-22) for minimum stand dimensions and instructions on building a foundation, and concrete block stand and hearth.

Want a jump start that can save you time and weight, and add confidence, safety, and integrated style to your outdoor kitchen? Consider using our DIY steel Cucina Stand instead of concrete blocks for your pizza oven support structure.

Learn More about Cucina Stands. | Learn More about a DIY Concrete Block Hearth.

Yes, you can. All of our ovens that have been fitted for a natural gas or propane burner can also be used with wood. Some people prefer to use just gas or wood, others prefer to use them together for temperature stabilization, or ease of firing. Larger ovens purchased after 2010 can be retrofitted for gas, if desired (Casa2G, Premio, Professionale, and Modena series ovens are eligible.)

Learn More about Gas for Residential Ovens. | Learn More about Gas for Commercial Ovens.

Absolutely! Our engineered refractory oven cores are extremely robust and will not crack in harsh climates. Also, our ovens are very well insulated. The same premium insulation that keeps the heat in, is also very effective in keeping the cold out, protecting the dome and floor. We have many owners in Canada, the mountains, and Midwest that cook in their ovens year round (down to -20°F!)

Do keep moisture out of your oven in general. (For example, close the door when the oven is not in use to prevent rain and snow from entering and place the terracotta or steel cap on top of the chimney.) Moisture in the oven will seep into the cooking surface, and when fired, the water will release as excessive steam in the pizza oven.  This can lead to a process known as “spalling,” that can cause pitting and hairline cracks over time.

Truly, the only limiting aspect of winter use is your willingness to stand outside to light it! Once the fire is going, it is quite warm in front of it. In below-zero conditions, fire your oven a little more slowly to give it more time to warm up. You will want to keep the open oven mouth out of the wind for temperature stability. A blowing wind and cold outdoor temps may mean you will need to adjust your fuel volume and cook times and be willing to experiment a bit.

Winter cooking is an adventure, but a very delicious one!

See our general Outdoor Pizza Oven for Winter Gallery or our Winter Photo Contest Gallery for inspiration!

Forno Bravo wood fired ovens are extremely versatile. You can cook anything in them that you use your regular oven or BBQ for, plus a whole lot more! The heat you put into them with the fire is retained by the oven core and slowly released over time. It’s all a matter of fire management, food placement, and time. This allows you to bake, grill, sauté, roast, brown, seer, warm, and stew. Hearth bread, beef roasts, chicken, vegetables, flavored olive oils, and desserts are just a few options. Plus you can make Vera Pizza Napoletana in 90 seconds. No Maytag or Weber can match that!

Learn More about Cooking Styles. | Explore our Community Cookbook for great recipes to try.

When it’s cast, your oven contains a high ratio of water to concrete that has to be baked out of the oven. This curing process actually strengthens the dome, when done properly. However, if the oven gets too hot too fast, then water seeks to escape the entire dome’s thickness all at once, and can result in damage, including cracking the dome.

Curing is done low and slow — starting at a low temperature and building a series of increasingly larger fires over a 5-day period. Let your fires burn for 6 hours or longer each day. The first-day fire is no more than kindling and thin strips of wood for 300℉ at the top interior of the dome. Each day, increase the temperature of the oven by 50℉ until you are at 500℉ on day 5. Close the oven door every evening to preserve dryness and heat.

Have patience and enjoy this bonding time with your oven, and it will reward you with many years of wonderful use in return!

Learn More about Curing your Oven. | Contact a Sales Rep about our Pre-Curing Services.

Forno Bravo wood and gas fired pizza ovens are durable and require very little maintenance. Here are few basic principles to keep your oven functioning at its best.

General: Follow all curing instructions when you receive your oven. Keep water, snow, and rain out of the chimney and chamber going forward. Do not scrape sharp or heavy objects across the oven floor. Do not throw wood into the oven, or use inappropriate fuels.

Food: Your oven’s very high operating temperatures burn off spilled or stuck-on food, acting in an automatic “self-cleaning” mode. Stubborn food can be removed with a copper oven brush. (Non-dough based foods should always be placed on appropriate cookware prior to cooking.)

Creosote: At least twice a year, inspect the vent and chimney pipe for creosote build up. The oven can be inspected through the door opening when the oven is completely cool. If creosote has accumulated, it should be removed by cleaning the chimney, spark arrestor, and cap to reduce the risk of fire. See your Owner’s Manual for complete instructions.

• What is Creosote? Slow burning wood produces tar and other organic vapors that combine with expelled moisture to form creosote. Creosote residue accumulates on the flue lining and/or exhaust hood and can ignite into an extremely hot fire.

Soot: Soot is a natural byproduct of wood fired cooking. Depending on your oven’s finish, you can clean the exterior of the oven using warm soapy water and a soft cloth or soft brush. The door should be closed to keep water out of the chamber. (Expect soot to return when you begin using your oven again.) You can reduce soot build up by not over-firing your oven.

Tile Care: If you have a tile oven, it is important to reseal the grout every 1-2 years with a penetrating grout sealer. Glass tile can be cleaned using a glass cleaner and a soft, lint-free cloth. To remove soap scum or water deposits, a minimally abrasive cleanser and soft bristle brush can be used. Glazer Ceramic tile requires a slightly different method of cleaning. Contact Customer Service for assistance. We also recommend covering your oven in outdoor settings during inclement weather for greatest finish protection.

Ash: Remove the ashes from your oven before you light a new fire. Old, cold ashes will get in the way of food baking. Always store ash residue and old wood pieces in a closed container on a non-combustible surface prior to disposal. Do not dispose of ashes or coals until they are completely cool.

Gas Burners: Gas burners require minor, periodic preventative maintenance for best performance. For example, clean your burner nozzles every 6-8 months. Replace the igniter battery as needed. Flame breakers, nozzles, and the thermocouple probe may require occasional replacement. Please see your Owner’s Manual for complete instructions or contact Tech Support for specific questions.

Find an Owner’s Manual. | Learn More about our Warranty Policy.