Author Topic: Buying a WFO for Home Use  (Read 1746 times)

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Offline TXCraig1

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Re: Buying a WFO for Home Use
« Reply #20 on: December 28, 2013, 05:12:26 PM »
10 hours??!! Is there a ton of mass or no insulation or something?

After 10 hours, the warmth is barely noticeable to the touch on the outside.
Pizza is not bread.


Offline stonecutter

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Re: Buying a WFO for Home Use
« Reply #21 on: December 28, 2013, 05:18:06 PM »
That would be a good sign, does that oven have a lot of mass?

Edit: Just read the user guide and looks like standard mass with standard insulation. 
« Last Edit: December 28, 2013, 06:06:31 PM by stonecutter »
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When we build, let us think that we build for ever.
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Offline TXCraig1

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Re: Buying a WFO for Home Use
« Reply #22 on: December 28, 2013, 07:08:44 PM »
That would be a good sign, does that oven have a lot of mass?

Edit: Just read the user guide and looks like standard mass with standard insulation.

It's the "extra insulation" model (120cmID/160cmOD). I don't think they actually make the "standard insulation" model. It weighed in at bit over 4200lbs.
Pizza is not bread.

Offline stonecutter

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Re: Buying a WFO for Home Use
« Reply #23 on: December 28, 2013, 07:38:43 PM »
It's the "extra insulation" model (120cmID/160cmOD). I don't think they actually make the "standard insulation" model. It weighed in at bit over 4200lbs.

I saw standard and extra insulation marked on drawings but that was for the Combo oven and not the Classico user guide. The dimensions are identical looking at both.

With 40cm between the id and od you probably have 8"-10" of insulation depending on your mass and shell thickness... Not too shabby.
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When we build, let us think that we build for ever.
John Ruskin

Offline TXCraig1

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Re: Buying a WFO for Home Use
« Reply #24 on: December 28, 2013, 07:55:23 PM »
I saw standard and extra insulation marked on drawings but that was for the Combo oven and not the Classico user guide. The dimensions are identical looking at both.

With 40cm between the id and od you probably have 8"-10" of insulation depending on your mass and shell thickness... Not too shabby.

I've seen the ovens in commercial use several times at Giulio Adriani's various restaurants in NYC, and they do their job very well. If I were to open a place, I'd be completely comfortable using the oven.
Pizza is not bread.


 

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