Hey guys, i'm sure this has been beat to death, but i need a little help here. We have a small ski area in the southwest and are wanting to open our restaurant in the summer months to compliment a few summer activities as well as add neopolitan pizza to our winter menu. Been looking at a couple different ovens and have hit a stand still as to which one may suit us better. Restaurant is located upstairs and would really like to install it inside for the aesthetic value, but may need to mount it outside on the deck. Have been looking at the Forno Bravo Modena2G and the Earthstone model 110. Like I said, this is all new to me and any help would be greatly appreciated. If we could get this oven on the way, we could start getting it ready for this summer. Thanks again, Jeremy
