Hey gang. Currently, I'm nose deep in putting together a brick and mortar version of GoreMade Pizza. I recently decided to go with a Mario Acunto Classico 5 with a 120 cm internal diameter, which will run me about $13k plus install. High heat, 90 second bakes. Probably wouldn't cook more than four pizzas at a time. Our seating capacity will be about 30 for the first year or so, then we're planning on adding a patio which could as much as double or more that capacity in the warmer months. There's a large amount of foot traffic, so to-go pies are also going to be part of the business model.
Just yesterday, I found a Forno Bravo Modena2G160 used for sale for $6000 an hour away from me. (http://www.fornobravo.com/commercial_pizza_oven/pizza_oven_specs/modena2G160_ok.html
) It's a big oven... really big. 56x72" cook surface! I'm not sure how much more wood it would take, but it seems like it would take a considerable amount more to keep hot. The Modena is wood fired with gas assist (which I never planned on having in the first place, but it could be handy if it's already there). My gut is telling me this oven is too big, but my frugal side is trying to justify it by the savings. I'd literally cut my oven cost in half while adding a lot to the bake potential, and it comes with oven tools and some venting (we're working with a very limited amount of money for the initial setup of the restaurant, so every little bit of savings helps!). I'm not sure how many pizzas one could feasibly cook at a time at 800-900º, but my guess is not more than 4 or so without sacrificing the final bake time. I've never done more than 2 pizzas at a time, but I'm currently limited by my mobile oven size.
So, what would you guys do in my scenario? What am I missing here? I attached a pic of the oven for sale. Looks to be in good condition.