Author Topic: Starting pizzeria thinking about Forno Bravo-Modena  (Read 383 times)

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Offline Squish

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  • Location: Milwaukee, Wisconsin
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Starting pizzeria thinking about Forno Bravo-Modena
« on: December 03, 2013, 03:35:40 PM »
We are starting a pizzeria in Milwaukee, WI.  We moved from Portland OR where we operated a food truck, Wy'east Pizza, with a Pacific Coast Brick Oven in it, which was great and loved the results of the pies, however could only do one at a time due to the size.  The oven was powered with lp gas only, and I love not having to deal with wood.  We are now trying to figure out the best oven to purchase using again only gas and reaching temps of at least 800.  I am seriously considering the Forno Bravo Modena fully assembled with the burner.  We are anticipating cooking 4-6 pies at a time.  We also will be baking bread in the oven.  Are there people here that have worked with and have opinions about this oven (specifically fueled with just gas)?, and is there any difference b/w natural and lp gas as far as heating quality and cost?


 

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