Author Topic: Which oven for my restaurant?  (Read 484 times)

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Offline Mattsteig

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Which oven for my restaurant?
« on: June 11, 2011, 08:32:39 PM »
Adding a wood only oven to my restaurant in Iowa for pizza Neapolitan.
I need to keep it under 12k.....if I can. What should I get?


Offline JConk007

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Re: Which oven for my restaurant?
« Reply #1 on: June 11, 2011, 09:34:50 PM »
Any Idea what size cooking hearth you are looking for ? finished oven ? built in? I would think borderline Stephano Ferraro or Corigliano Forno pricing?
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Tman1

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Re: Which oven for my restaurant?
« Reply #2 on: June 12, 2011, 09:29:38 AM »
John,

I don't want to dissuade Matt from SF oven, but do you (or anybody else) think it's best to spend the money on a SF as your first brick oven? It just seems like you would want some hands on knowledge before getting something like that to really use it to its capability.  I guess I'm just thinking it's better to spend a little less to learn the craft first, then go big.

Offline dellavecchia

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Re: Which oven for my restaurant?
« Reply #3 on: June 12, 2011, 10:55:16 AM »
John,

I don't want to dissuade Matt from SF oven, but do you (or anybody else) think it's best to spend the money on a SF as your first brick oven? It just seems like you would want some hands on knowledge before getting something like that to really use it to its capability.  I guess I'm just thinking it's better to spend a little less to learn the craft first, then go big.

For a consumer, I would agree with you. But for a restaurant, the known excellence of the oven and overall value when compared to other ovens, makes the choice easy. I don't think he would want to install another oven to code, get permits, etc. only to tear it out later on, shut down the restaurant, and have to re-permit again.

John