Author Topic: Building a Mobile wood fired oven (Read 17466 times)

Chef_Boy-R-Dee · « **Reply #40 on:** October 11, 2009, 08:36:39 AM »

@ pcampbell

Yeah their cheapest is 10K, but it lacks the storage capacity...the next step up (same Oven size I believe) is closer to 14K or 15K, which could meet my needs. So If I can get a custom trailer, the exact oven I want and installed, all for less than 10K...I'm ahead of the game. The money that I save can be used on Branding and Marketing.

Chef_Boy-R-Dee · « **Reply #41 on:** October 11, 2009, 05:20:41 PM »

Thought these ovens were interesting....inspires me to look at the oven and think about the design a little more, being a focal point, and not just a cooking device.

thezaman · « **Reply #42 on:** October 12, 2009, 04:28:17 PM »

if you build your dome from sheet metal and insulate with blankets and vemiculite you could save a lot of weight. iam buying a engine and having the local joint vocation school do the dome and stand.

Pizza Party People · « **Reply #43 on:** October 13, 2009, 06:02:07 AM »

Have just found this forum for the first time.
In Cape Town , South Africa I have been making pre-cast wbo's for almost 20 years.
I make a unit on a trailer for under 40K Rand. At almost 10 Rand to a Dollar , it could save you time , years of expertise and many Dollars.
Oven dimentions , internal 900mm in diameter
external 1400mm x 1400
Let me know if you are interested and I'll send a photo.

Chef_Boy-R-Dee · « **Reply #44 on:** October 13, 2009, 06:52:34 AM »

@ Pizza Party People - post some more and you'll be able to post some photos of your work...I'm sure everyone would be interested!

JConk007 · « **Reply #45 on:** October 13, 2009, 07:19:16 AM »

I would love to see it too
whats the shipping to USA another 40K rand?
JOhn

Trogdor33 · « **Reply #46 on:** October 17, 2009, 11:06:10 PM »

After checking out that canadian pizza truck site, one caught my eye and when I went to the website, the truck is for sale and has lots of pics and all the interior details, just thought it would be a good FYI.

http://www.expresswaypizza.net/html/for_sale.html

Chef_Boy-R-Dee · « **Reply #47 on:** October 18, 2009, 10:07:05 PM »

Other peoples opinions of the Canadian Pizza trucks?

aerotech · « **Reply #48 on:** October 21, 2009, 02:42:47 AM »

Pizza Party People - I also would love some pictures and information. What about shipping cost??

jjerrier2450 · « **Reply #49 on:** October 21, 2009, 08:16:59 PM »

Also check out www.rollingkitchens.com - although most of the mobile pizza trucks I've seen have the impinger ovens. I'd love to have a WFO inside a truck, but I think I'd die in August in Dallas. The trailer at Inferno Catering is awesome - everything, including refrigeration and sinks contained in one unit. Although I still hate when I have to back the trailer up.

Chef_Boy-R-Dee · « **Reply #50 on:** October 24, 2009, 09:05:10 AM »

@ jjerrier2450 - What are the pros and cons of your current oven? What is appealing about Inferno's?

PizzaPolice · « **Reply #51 on:** October 24, 2009, 11:12:19 AM »

I am digging the trailer with the 1940's style fenders. Any more pictures of that, Chef?
The Inferno trailer has it all over the stand alone oven trailer. You have to schlep everything that the trailer doesn't hold. Like dough trays and ancillary food items not packed in the on-board prep table. The underside of the trailer can carry some things but could be compartmentalized better. I have the first year model and a lot of things have changed. I'll know more when I go to Boulder next week.

Chef_Boy-R-Dee · « **Reply #52 on:** October 24, 2009, 11:50:28 AM »

no more pics of the 40's style trailer...but would have to agree with you...I really like the style of that.

jjerrier2450 · « **Reply #53 on:** October 25, 2009, 01:07:05 AM »

My current oven is very well built - holds temps, thoughtfully designed with a space for everything, can be towed with a V6. Cons - could use a tool holder/rack, no onboard refrigeration/hand sink/3 compartment sink. Good news is that there are modifications available to fix all those issues. I really like the inferno model because it has EVERYTHING on board - problem is that you need a V8 to haul it, more stressful to back up (I hate driving trailers). Biggest challenge with these mobile ovens is being able to control dough temp before your event. In the fall it is no big deal at all...but 100 degree Dallas summers make it a huge challenge. It can only last so long. When the dough gets overproofed it slows EVERYTHING down...harder to stretch, harder to cook, can't go as fast.

I'm in constant contact with my oven builder and he is asking for feedback about how to improve the trailer. He cares as much about his product as I do mine...so that's a good sign.

The other thing...I now buy all of my oven tools from fgpizza.com - the GI Metal stuff they have is nice. I never thought I would like the perforated placing peel - but it is awesome. I am coveting the tools from Zio Pepe. Does anyone know where to get them in the US??