Forno bravo napolino

[csafranek]

I keep finding myself back to this oven. The larger napolino70.

[csafranek]

Has ANYONE purchased this or seen it in person yet?

[shuboyje]

I haven't run across anyone with one, but can tell you it is the same oven as all their 70 size ovens in different clothes.  You will find lots if people here with that oven, just not the tiled enclosure.

[csafranek]

There has to be SOME differences I would think. I know they are very similar but the way the smoke goes out the top and possible retained more heat? I don't know. I really like the look of it. I wonder how the tile would hold up to the outside climates?

[shuboyje]

Look up the Giordano70 kit.  All the 70 series ovens use that core, they simply have different enclosures. 

A proper Neapolitan vent will not retain more heat, it will actually lead to less heat retention due to a largely uninsulated portion of the oven, especially on an oven that small.  Trust me, I have built and owned ovens with and without them.  That said I highly doubt fornobravo has used an actual neapolitan vent and instead I am sure they have simply routed stainless pipe back over the oven and to the center with a couple elbows to give the LOOK of a neapolitan vent but not the function of one.  Few people in this world even understand how they function.

[csafranek]

So what do you think of the p70 by forno?

[shuboyje]

I have no first hand experience with it, but the 60 and 70 ovens by fornobravo are among the most popular ovens on the market.  Many people use them with great results, but many do end up wanting something larger once they cook in them for a while.  I personally experienced that with my first oven, which was 30" internal diameter.  I demolished it and built a 42" oven to replace it.

[csafranek]

So did you build yours from scratch? What made you want a bigger one? When your doing 90 second pizzas why would you need to do more than two at a time? I understand if you bake more like turkeys and such.

[shuboyje]

Yes, I build from scratch from brick. 

I highly doubt you will do two at once in an oven under 36",  I know in their advertising they will tell you otherwise but in a small oven the fire will take up a huge amount of space if you want to cook pizza in less then 90 seconds.  Thats the smaller issue though.  The bigger issue is the proximity of the pizza to the fire in a smaller oven.  Your pizza is right on top of the coal bed, and although you can cook great pizza that way you really move into a different league once you can move the pizza further away from the coals and utilize the heated mass more to achieve an even bake.  I cooked turkey no problem in my 30" oven, it was pizza that drove me to go bigger and I rarely cook more then one at a time. 

[csafranek]

Thank you for all your comments. May I ask what it cost you to build your latest oven?

[Free Mr. Tony]

Still no one with this oven?  I am considering one for my deck, and like the looks