Wood Fired Newsletter

Welcome!

2018 has arrived with a bang! With the new year comes new goals, plans, and the chance to recreate our lives in a new direction. Tim Cole, Forno Bravo’s COO, was interviewed recently about the appeal of the simplicity and slower pace of wood fired cooking. He said, “You don’t realize what you are missing until you’re missing it.”

So, in our crazy, runaway world, here’s to finding what we’re missing this year -- that peaceful experience of time around a warm fire and a full table with family, good friends, and amazing food!

In this month’s newsletter, you’ll find the following interesting items:

4. Forno Bravo announces that it is headed back to the 2018 International Pizza Expo in March with new exhibits and live demonstrations.

Wishing you a Happy New Year from the Forno Bravo Team!

Cheers,
The Forno Bravo Team

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High-Tech Materials Meet Old-School Design

In wood fired pizza oven design and manufacturing, materials matter. The goals of this style of oven are to heat up quickly, while using as little fuel as possible (either wood or gas), retain that heat (short and long-term), reflect the heat back onto the food for faster cooking times and better browning, and handle extreme temperature cycling without breaking down prematurely.

To achieve these goals, Forno Bravo pizza ovens start by utilizing the classic dome proportions of the old-school Italian ovens. These time-tested proportions allow for the three kinds of heating needed for the most effective and flexible cooking: Reflected, Convection, and Conductive heating. Our ovens also combine these traditional elements with modern, engineered insulation and refractory materials for even more efficiency and durability!

The thick, industrial-grade insulation above and below the dome keeps the heat from escaping and damaging the exterior finishes of the oven, as well as from losing cooking efficiency.

Refractory materials, by definition, are materials that can retain their strength at high temperatures. Our domes and oven floors use sophisticated technology developed for the steel-manufacturing industry in their construction. Specifically, our castable refractory is controlled down to the granular level with:

High alumina for quick heating,

High purity and silica content for repetitious cycling,

High density for better heat retention, and

High compression strength for longevity.

Altogether, it’s a winning combination!

Watch the following video with Tim Cole, our Chief Operations Officer, for more information on the history and the science of our ovens that serve our customers so well.

Want to learn more about a specific pizza oven? Click Here