Author Topic: Building a Mobile wood fired oven  (Read 24362 times)

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Offline Chef_Boy-R-Dee

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Re: Building a Mobile wood fired oven
« 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?
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Offline PizzaPolice

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Re: Building a Mobile wood fired oven
« 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.

Offline Chef_Boy-R-Dee

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Re: Building a Mobile wood fired oven
« 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.
"Simplicity is Complexity Resolved"

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Offline jjerrier2450

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Re: Building a Mobile wood fired oven
« 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??

Offline Chef_Boy-R-Dee

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Re: Building a Mobile wood fired oven
« Reply #54 on: October 25, 2009, 01:58:52 PM »
I never thought oven tools could be bad a$$....but, they are.

http://www.ziopepe.com/prodotti-per-pizzerie.aspx?linea=verde&cat=45
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Offline Chef_Boy-R-Dee

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Re: Building a Mobile wood fired oven
« Reply #55 on: October 25, 2009, 02:05:52 PM »
A few more pics of Inferno's Rig:
"Simplicity is Complexity Resolved"

-Constantin Brancusi

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #56 on: October 28, 2009, 03:38:23 PM »
chef, is the above picture work that you are doing, or is it the building of the inferno trailer? is that a casa engine ?

Offline Chef_Boy-R-Dee

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Re: Building a Mobile wood fired oven
« Reply #57 on: October 28, 2009, 06:13:39 PM »
That is Inferno Catering...Although I envy their setup...
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Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #58 on: October 28, 2009, 08:08:29 PM »
thanks found the pics on face book. is that a forno bravo oven? the casa ?


Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #59 on: November 03, 2009, 10:16:55 PM »
has anyone seen the portable ovens from mugnaini . this is one of them

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #60 on: December 05, 2009, 01:29:01 PM »
can anyone give me a line on a trailer similar to the one above .looks like 4x6 or 5x7 ?

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #61 on: December 07, 2009, 04:48:45 PM »
 i just purchased a finished oven from forno bravo the Tuscana [ spelling is probably wrong] . they are using their new engine the casa g2 and bulking up the insulation . it is going to our local joint vocation school so they can build the trailer. i will document the build with pictures. the oven is going to be delivered january 4th.

Offline jeff v

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Re: Building a Mobile wood fired oven
« Reply #62 on: December 07, 2009, 05:36:11 PM »
i just purchased a finished oven from forno bravo the Tuscana [ spelling is probably wrong] . they are using their new engine the casa g2 and bulking up the insulation . it is going to our local joint vocation school so they can build the trailer. i will document the build with pictures. the oven is going to be delivered january 4th.

Very cool-looking forward to following along.
Back to being a civilian pizza maker only.

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #63 on: December 09, 2009, 12:35:37 PM »
i got my first potential job ,it would be for 200 people on may 30th. i am open for suggestions how to cook for that many people in a timely period.i want to do a ricotta spread with ciabatta ,that and salad would buy 30 minutes of time. i think i am going to need 75 to 100 pizzas . any thoughts?this is graduation weekend for oberlin college . the 200 people represent the class of 1985.

Offline SELES

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Re: Building a Mobile wood fired oven
« Reply #64 on: December 09, 2009, 08:33:35 PM »
i got my first potential job ,it would be for 200 people on may 30th.

Congrats! Thats really great, best of luck.

Those ovens look really nice.

Online norma427

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Re: Building a Mobile wood fired oven
« Reply #65 on: December 09, 2009, 09:10:34 PM »
thezaman,
Congratulations on your new venture! Opening your own business certainly is a mark of distinction.
Best of luck.  :)
Norma

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #66 on: December 09, 2009, 09:36:37 PM »
norma, i am already in the pizza business. this will be an extension of my current business. i feel comfortable handling small events at wineries and farm markets ,but 200 plus in one seating is a lot for someone new to wfo cooking. i am thinking a bringing in someone with experience to help me.


Offline widespreadpizza

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Re: Building a Mobile wood fired oven
« Reply #67 on: December 09, 2009, 09:51:14 PM »
Zaman,  the problem might actually be the at one seating part.  It can't be done well.  No one you bring in could do it right either,  I don't think.  2 pies per minute = 100 over 50 minutes.  best you could hope for?  Somehow you have to break it up into groups or something.  Don't serve a lacluster product to satisfy the format.  Fix the format?  -marc

Online norma427

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Re: Building a Mobile wood fired oven
« Reply #68 on: December 09, 2009, 09:56:36 PM »
thezaman,
Sorry, I didn't know you did small events.  I wish you luck in your coming adventure.
Norma

Offline jjerrier2450

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Re: Building a Mobile wood fired oven
« Reply #69 on: December 09, 2009, 09:59:20 PM »
200 at once is a tough putt.  You will need to do some stuff beforehand otherwise you will have everyone hovering and you won't be able to keep up at all.  I would suggest a 3 man team - 1 person shapes the dough, 1 person tops, 1 oven man...then you will need someone cutting too.  I'm assuming you are doing neapolitan style in a WFO??  If not, you can consider par-baking crusts - but IMO that really compromises the product.  I've done thousands of pizzas now in our mobile oven - and I can do 5 at a time, but it is incredibly stressful.  I would suggest some breads and salads beforehand for sure - and maybe do some pepperoni rolls and garlic knots and keep them in warming trays to let people get started.  But you will definitely get slammed...there's no way around it, unless they eat shifts of 50 or so...

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #70 on: December 09, 2009, 10:37:21 PM »
jay, thanks for your input. i will be using a 40 inch casa oven can i get 4 pizzas in it? i can use my restaurant for appetizers salad and other sides. being that this will be my first big outing i think i am going to bring in a friend to run the oven , he has a lot of wfo experience.

Offline jjerrier2450

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Re: Building a Mobile wood fired oven
« Reply #71 on: December 10, 2009, 12:04:15 AM »
with the fire in the oven i think it will be tough to do 4 at a time...i wouldn't go larger than 250g doughballs.  You might also have some baked pasta dishes and finish them off in the oven before the start of the event...that way pizza is a component of a meal, just not the whole meal.  Good luck!!  I once did a party for 175 people where we just did pizza - but they had some other appetizers too.

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #72 on: December 10, 2009, 07:29:57 AM »
jay, how many pizza did you bake for 175 people?

Offline UnConundrum

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Re: Building a Mobile wood fired oven
« Reply #73 on: December 10, 2009, 08:25:33 AM »
How you sit everyone counts too...  If you sit 8 at a table, you have 25 tables.  If you cut your pizzas into 8 slices, you can do a pie a table.  If you can shape and top 2 a minute, with an oven man, you should get a pizza on each table within 15 minutes, and be ready for the 2nd round.

Offline thezaman

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Re: Building a Mobile wood fired oven
« Reply #74 on: December 10, 2009, 08:45:57 AM »
thanks that is a suggestion i can make to the college set up group.i have to commit to this job in january.