Need WFO advice

[cptvinny]

I need an oven and advice.

I need to:
Cook 2-3 pizzas at a time
Hold oven temp for 8 hours at a time
Minimize wood usage
Reasonable warm up time
Cook all pizzas consistently


My goal is to be able to cook a 10" pizza in under 2 minutes

Thank you for any and all advice!

[tank_kiwi]

Are you looking to buy or build?  Will it be used for home only or commercially?

When you say 8 hours - are you saying 8 hours of Pizza temp?

[andreguidon]

go with a neapolitan oven.

[dellavecchia]

go with a neapolitan oven.

Agreed. I am assuming you are doing this in a commercial setting, so you may want to look here: artisanpizzasolutions.com. I have no affiliation.

John

[cptvinny]

Are you looking to buy or build?  Will it be used for home only or commercially?

When you say 8 hours - are you saying 8 hours of Pizza temp?

I am looking into both.  I fortunately have access to a great stone mason.

It will be used commercially.

Yes 8 hours of consistent pizza temp with minimum heat source

[cptvinny]

Agreed. I am assuming you are doing this in a commercial setting, so you may want to look here: artisanpizzasolutions.com. I have no affiliation.

John

Yes commercial setting. From my research so far Forno Bravo looks to be a great oven.  The one below looks to have the specs i need.

http://www.fornobravo.com/store/Professionale110W-44-Modular-Wood-Pizza-Oven-Kit.html

But not sure, any thoughts opinions, experience?

[andreguidon]

i would not use a pre-casted oven in a professional setting.

[cptvinny]

i would not use a pre-casted oven in a professional setting.

Why, what would I have to worry about?

Thanks

[shuboyje]

I'm not sure I'd recommend Forno Bravo for a commercial oven at this point in time.  When Forno Bravo started their commercial ovens were simply rebadged italian ovens they imported.  Over the last few years they have switched over to their own in house build ovens.  As this change took place quality control seemed to go down hill as did customer service.  Disclaimer I don't own a Forno Bravo oven, but if you look around online you will find lots of the issues I mention. 

You mention a couple 10" pizzas at a time cooking for 2 minutes 8 hours a day.  I'm going to guess from that you aren't opening a full scale Neapolitan pizzeria? 

[andreguidon]

Why, what would I have to worry about?

Thanks

A low domed brick oven (such as a Neapolitan) has a better heat distribution and retention, and consumes less wood because of these features, and you will get it up to temp the next day in less then one hour. This will not happen in a pre-casted oven.

[cptvinny]

I'm not sure I'd recommend Forno Bravo for a commercial oven at this point in time.  When Forno Bravo started their commercial ovens were simply rebadged italian ovens they imported.  Over the last few years they have switched over to their own in house build ovens.  As this change took place quality control seemed to go down hill as did customer service.  Disclaimer I don't own a Forno Bravo oven, but if you look around online you will find lots of the issues I mention.  

You mention a couple 10" pizzas at a time cooking for 2 minutes 8 hours a day.  I'm going to guess from that you aren't opening a full scale Neapolitan pizzeria?  

Great to know about Forno Bravo.  What are your thoughts about these guys. As they swear by Forno Bravo for their operations.

http://mobilewoodfiredpizzaovens.com/mobile-pizza-ovens/wood-fired-ovens/

I am doing commercial but not a sit down restaurant my requirments are more in line with mobile pizza cart/truck.
I think having an oven that can knock out 50-60 pizzas an hour would suffice. 

Thanks for your feedback!

[cptvinny]

A low domed brick oven (such as a Neapolitan) has a better heat distribution and retention, and consumes less wood because of these features, and you will get it up to temp the next day in less then one hour. This will not happen in a pre-casted oven.

Great suggestion, that makes sense.  I love the fact that it will come to temp faster the next day, that will help me keep my costs down.
Is there an oven manufacturer or kit design you recommend?

Thanks for your info.

[JConk007]

I recommend the Four grand mere ovens talk to our member Antione
Www.Breadstoneovens.com I do not own one but have cooked in them sounds as though you are considering a mobile bus.? My mobile I believe is forno bravo and works well would not be good for 8 hours everyday need thermal mass in floor beyond 2 -3" floor tile for sure
What is it you are doing and where? Only way we can help should not be a secret? Best of luck whatever it is
John

[cptvinny]

I recommend the Four grand mere ovens talk to our member Antione
Www.Breadstoneovens.com I do not own one but have cooked in them sounds as though you are considering a mobile bus.? My mobile I believe is forno bravo and works well would not be good for 8 hours everyday need thermal mass in floor beyond 2 -3" floor tile for sure
What is it you are doing and where? Only way we can help should not be a secret? Best of luck whatever it is
John

I will have to look into them.  Good point!  Yes I a mobile bus in Boise Idaho.

Thanks for the help.