Modifying throat of FB Modena

[dellavecchia]

Anyone think it might be possible to slice off the throat/landing of a FB Modena 120, with the intent of making a true Neapolitan vent? Anyone want to venture what tools would be needed?

http://www.fornobravo.com/commercial_pizza_oven/modena2g_ok.html

John

[TXCraig1]

Wouldn't you need to slice off well behind the landing - behind the integral vent? I would think this would require re-engineering that particular segment of the oven kit.

Does the floor of that oven have the conductivity you want?

[dellavecchia]

Does the floor of that oven have the conductivity you want?

Nope. But it might be one of the only options I have in regards to conductivity. My main concern is an oven that heats up in 90 minutes, which these refractory ones do. But none of them (FGM, Le Paynol, etc.) have the throat to make a NP vent. And the Modena is the only one with the correct oven opening shape.

The other drawback to the Modena is the height of the dome is a bit too high. How high is the Acunto inside dome?

John

[TXCraig1]

Nope. But it might be one of the only options I have in regards to conductivity. My main concern is an oven that heats up in 90 minutes, which these refractory ones do. But none of them (FGM, Le Paynol, etc.) have the throat to make a NP vent. And the Modena is the only one with the correct oven opening shape.

The other drawback to the Modena is the height of the dome is a bit too high. How high is the Acunto inside dome?

John

15.5" if I remember right.

[TXCraig1]

What if you just cut it off at the brick facade (or just don't use if not attached), plug the integral vent, and built a NP vent and chimney over the mouth? I think you could do where you wouldn't know the difference from looking at it.

[dellavecchia]

What if you just cut it off at the brick facade (or just don't use if not attached), plug the integral vent, and built a NP vent and chimney over the mouth? I think you could do where you wouldn't know the difference from looking at it.

Yeah, I thought of that, but it would just in essence be a Napoli. And I hate the way that front looks. I guess I could modify it a bit, though. I may look into that option.

John

[TXCraig1]

The Napoli doesn't really have a Neapolitan vent does it? It looks like it vents out of the integral Modena vent hole in the top of the arch. I think the front of the Napoli is just ofr show. I don't think it does any venting. I'm talking about hanging a big metal Neapolitan vent on the front of the oven above the door like you see on my oven. It would look a lot different than a Napoli - the overhang above the mouth would 3-4X bigger than what you see on the Napoli and matched by a large marble landing below the door extending out from both sides of the oven.

[Tscarborough]

I don't know why you would want to, but you could just cut the backside of the  pipe hole out and build up the vent to go over the top, pretty minor alteration really, but there is no gain other than moving the vent from the front to the center.

[dellavecchia]

Thanks Craig and Tom - The only reasoning behind this is aesthetics, so I appreciate your takes on the situation. It looks like it could be done - but I am hearing that FB's claim of a 90 minute heat time is more like 3 hours (which would make sense from 4 inch walls).

John

[Tscarborough]

I would buy 90 minutes for a couple of pizzas, but if you want to churn them out, the longer the better.