Hi folks,
I got into the world of mobile wood fired pizza in the spring of 2011. It has been quite the learning curve, but it has been a good experience. Now, Brick and Mortar is calling. I would love to hold on to my mobile unit for catering and local events, I think it would be great advertising. Ultimately, if I do not sell it, that is likely what I will do - more likely is that I will take it off the trailer and figure out how to get it inside my new place - but I really need to turn the investment from the mobile for some of the equipment for the B&M. But, it is a great set up for someone just like it is.
I have a Forno Bravo Modina 120 mounted on an open trailer. I purchased it back in April 2011 and have used it at numerous events, festivals, catering and non-profit. It has turned out better than I anticipated, the FB oven is a real workhorse. I truly love it. BTW, when I purchase a new Wood Fired Oven for the brick and mortar, it will most likely be a FB oven.
The trailer is 16' long and has two 3500# torsion axles with electric brakes. The overall set up will weigh just under 5000 lbs., so you will want to consider a F150 or 1500 series vehicle for towing (1/2 ton) or larger - I will be selling my Ram 1500 if you are interested (2006 Ram 1500, 4WD, 4 doors, 86K miles w/cover and tow pkg - $14K). There is a large, open storage area in front of the oven (the door of the oven faces to the rear). I use that area for wood, coolers, tools, etc. There is room there for a prep table, but I use a cooler with ice in the bottom and saved the $1200+.
My oven is very well built. I used a builder in NC who was building fire brick ovens (literally fire brick by fire brick). The Modena is 4" thick. Above the oven is a heavy layer of perlite and below the fire brick hearth is 4.5" - 5" of concrete. Once you bring it up to temperature (we cook 675 - 725 on the floor) and keep it there for a few hours, you have enough retained heat to cook for the next couple of days as long as you keep the door shut (obviously without a fire there is no replacing the heat that would be lost or used during cooking, so I'm just talking about the amount of heat retained by the oven here). It's a heat holding machine and that is how the magic happens. I have the regular FB door as well as a travel door that bolts in place so you do not have to take it to an event or bring it home stone cold.
This is a great opportunity for someone considering getting into the business as I have or for a pizza shop who wants to begin offering catering services. The latter will likely not need help, but if you are just starting out, I will be happy to help you in any way I can - in fact, I will practically insist on it. There are mistakes I have made, events that I have gotten into, etc. that I will help you avoid. There are some key items that I have learned that will make your life much easier.
I live in N. GA, just south of Chattanooga, TN. Chattanooga has a regional airport that is serviced by several airlines and is only 30 miles or so away.
The price is $14000 for my set up. There is another mobile unit on the market that is similar to mine, except the oven is a lesser grade FB (meaning less heat retention and potentially less durability), it sells for $20,000+.
For pictures or other questions, please email me.
bobwatts@windstream.netI will respond promptly to your inquiries, but let me ask something of you. Please email me with serious inquiries only. Please do not send a note asking the price (it's $14K) or for pictures just because you are curious. Thanks in advance for understanding.
