Which oven for my restaurant?

[Mattsteig]

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?

[JConk007]

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

[Tman1]

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.

[dellavecchia]

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