Pizza Making Forum

General Topics => Pizza Ovens => Pizza Making Equipment => Hearth Ovens => Topic started by: DaveK on February 25, 2011, 11:30:11 AM

Title: Forno Bravo Napoli photos
Post by: DaveK on February 25, 2011, 11:30:11 AM
Forno Bravo is going head-to-head with Forno Napoletano and the other Italian outifits with the new Napoli commercial oven. It's made in the U.S. and goes for $8-$9K plus freight. That's at least $5K less than a comparable imported oven. It's available in either 120cm (48") or 140cm (56") diameters, and the tile work is fully customizable at the factory.

More info here:

http://www.fornobravo.com/commercial_pizza_oven/napoli.html (http://www.fornobravo.com/commercial_pizza_oven/napoli.html)

Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 25, 2011, 11:32:58 AM
Absolutely beautiful
Title: Re: Forno Bravo Napoli photos
Post by: BrickStoneOven on February 25, 2011, 01:48:27 PM
This oven is nowhere near the same oven as a SF or FN oven. They might look the same but the actual oven is a Modena2g. They just made the outside of the 2g look like a neapolitan oven.
Title: Re: Forno Bravo Napoli photos
Post by: scott r on February 26, 2011, 07:27:23 AM
oh man thats lame.   really?    im speachless.
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 26, 2011, 07:40:31 AM
The only thing that oven has in common with a real Neapolitan oven is the shape.  It's as bad as buying a fake Rolex.

Matt
Title: Re: Forno Bravo Napoli photos
Post by: scott123 on February 26, 2011, 08:07:02 AM
It's as bad as buying a fake Rolex.

I think it's worse than buying a fake Rolex. It's like buying a Timex and putting Rolex stickers all over it.
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 08:09:47 AM
So guess u guys are saying Formo bravo are no good? What do I know
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 26, 2011, 09:02:14 AM
So guess u guys are saying Formo bravo are no good? What do I know

Not at all.  Forno bravo does not manufacture any ovens they sell, they supply & assemble.  Their ovens come from a variety of manufacturers, not just one.  They do a very good job at supplying & assembling wood fired ovens for residential & light commercial use.  You can't take a Modena oven, make it look like a SF & compare the two.  There is absolutely no comparison whatsover.  The materials used in construction is what makes the oven, not the facade.  

Matt
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 09:08:00 AM
Ok maybe for a commercial setting but for me who is looking to learn on a wfo you think it is worth it?
Title: Re: Forno Bravo Napoli photos
Post by: scott123 on February 26, 2011, 09:14:00 AM
So guess u guys are saying Formo bravo are no good?

Matt stated it very eloquently, but I'll add that there have been some pretty heated discussions over the viability of American Ovens for Neapolitan pizza. There are some *cough* Marco *cough* who feel that if the oven isn't made, in Italy by a particular family, it's pretty much worthless for pizza. Regardless of this differing opinion, I think people on both sides would consider taking an American Oven and dressing it up to look like an Italian one is an incredibly tacky move.
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 09:25:38 AM
Ok maybe for a commercial setting but for me who is looking to learn on a wfo you think it is worth it?

I believe that others are questioning the outside design as a copycat of a Stefano Ferrara oven - which has a very distinct look. The decision for FB to replicate this look is probably because they see alot of the upper scale NP restaurant going for imported ovens instead of thier own. You can judge the logic there on your own.

Now looking at the Modena alone, one would be remiss to think the design itself, the dome height, the refractory materials, and thickness specs would not make it a contender in the commercial NP market. I would venture to say that the oven would perform just as well as an SF. Having worked with the miniature of that interlocking design (P70), I get very good results.

John
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 09:29:40 AM
Yeah I wouldn't get that oven fir my home I'm talking primavera or something like that. How would the
Primavera perform in winter time as I'm sure insulation is a factor?
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 09:31:36 AM
Yeah I wouldn't get that oven fir my home I'm talking primavera or something like that. How would the
Primavera perform in winter time as I'm sure insulation is a factor?

I can't tell you the answer to that, as mine is covered in snow.  :'(

John
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 09:38:40 AM
So you never used it in winter?
Title: Re: Forno Bravo Napoli photos
Post by: DaveK on February 26, 2011, 09:47:26 AM
Not at all.  Forno bravo does not manufacture any ovens they sell, they supply & assemble.  Their ovens come from a variety of manufacturers, not just one.  They do a very good job at supplying & assembling wood fired ovens for residential & light commercial use.  You can't take a Modena oven, make it look like a SF & compare the two.  There is absolutely no comparison whatsover.  The materials used in construction is what makes the oven, not the facade.  

Matt

I hate to correct you, but Forno Bravo now manufactures almost every oven they sell -- from scratch -- here in the US. The only exception is the Artigiano, which is handmade in Italy.

And don't discount the Modena so quickly -- it's comparable to a Pavesi in every way, and the Pavesi is a very popular and respected oven not only in Italy but in all of Europe.
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 26, 2011, 09:57:50 AM
I hate to correct you, but Forno Bravo now manufactures every oven they sell -- from scratch -- here in the US. And don't discount the Modena so quickly -- it's comparable to a Pavesi in every way, and the Pavesi is a very popular and respected oven in Italy and all of Europe.

If I'm wrong I stand corrected. My information came from one of the original distributors of FB & the author of many ebooks sold on the Forno Bravo site.  He helped me with my oven 2 years ago which is when we had this conversation.  I'm not saying that the Modena is not a good oven & have never even heard of the oven that you mentioned. I am referring specifically to a SF.  The Modena is not a new oven & if it's such a great oven then leave it be. Why make it look like something else?

MATT
Title: Re: Forno Bravo Napoli photos
Post by: DaveK on February 26, 2011, 10:09:25 AM
If I'm wrong I stand corrected. My information came from one of the original distributors of FB & the author of many ebooks sold on the Forno Bravo site.  He helped me with my oven 2 years ago which is when we had this conversation.  I'm not saying that the Modena is not a good oven & have never even heard of the oven that you mentioned. I am referring specifically to a SF.  The Modena is not a new oven & if it's such a great oven then leave it be. Why make it look like something else?

MATT

I guess because there's a demand for a high-quality commercial oven, finished in an igloo or dome style, at a more affordable cost than one imported from Italy. I'm sure either is excellent and there's room in the market for both.
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 26, 2011, 10:20:41 AM
Only thought I have here is that yes you can compare, and that the absolutely only way Fair to really compare would be in a commercial setting side by side. Forget about the measurements, materials ... You need the same wood, same day,same ingredients,  same dough, same pizziola... Then we look and taste the final product about 90 seconds apart!
Just a guess, but I think the SF might win out?
In the long run our friend in AZ just put in the SF and I think I remember it was around $12K to the door? and he is out of his mind happy with the quality and difference from the American oven he replaced.
As mentioned I am sure this is a good capable Oven, however If the difference was only $3-4K on the biggest investment of your new Neapolitan Pizzeria there would be no doubt in my mind what I would go with.
I would think they are marketing this oven yes, by look, and for those unfortunates who have some money to burn and thinking of opening without reading 1,672 pages here at Pizzamaking.com  ;D
John
ps for home use I love the artigiano looks nice !
Title: Re: Forno Bravo Napoli photos
Post by: BrickStoneOven on February 26, 2011, 10:22:56 AM
Ok maybe for a commercial setting but for me who is looking to learn on a wfo you think it is worth it?

A 48"+ is kind of big for home use. The Primavera is a great oven and their are a few people on here that are getting great results with it. If you might want something bigger there is the Toscana series that comes fully assembled, insulated and ventilated ready to use http://www.fornobravo.com/residential_pizza_oven/toscana-pizza-ovens.html . There is also the Premio2g series http://www.fornobravo.com/residential_pizza_oven/premio2g.html .

Matt, Pavesi is the manufacturer of the Forno Bravo ovens. You know how you see that weird P on the front of the Forbo Bravo commercial ovens, it's their mark.
Title: Re: Forno Bravo Napoli photos
Post by: DaveK on February 26, 2011, 10:28:59 AM

Matt, Pavesi is the manufacturer of the Forno Bravo ovens. You know how you see that weird P on the front of the Forbo Bravo commercial ovens, it's their mark.

Used to be. These are now made by Forno Bravo in the US at a much more competitive price.
Title: Re: Forno Bravo Napoli photos
Post by: BrickStoneOven on February 26, 2011, 10:36:21 AM
Used to be. These are now made by Forno Bravo in the US at a much more competitive price.

Did they buy out the company or are they just coping the designs?
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 10:38:57 AM
So you never used it in winter?

I have a low tolerance for standing outside in 20 degree weather.

John
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 26, 2011, 10:58:00 AM
And dont forget about tracking 6" of snow thru the house to serve the pizza. I dont use mine either John, but my friend has the p60 right outside his door! on his deck 2-3 steps or so (keeps it shoveled and fired all winter)  so I can keep the flavor buds working all winter  :P No snow but this pic was around 25 degrees !

John

p.s. what a great litle oven!!
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 11:04:18 AM
And dont forget about tracking 6" of snow thru the house to serve the pizza. I dont use mine either John, but my friend has the p60 right outside his door! on his deck 2-3 steps or so (keeps it shoveled and fired all winter)  so I can keep the flavor buds working all winter  :P this pic was around 25 degrees !
John

Yeah, mine is way off on the other side of the patio - nearly impossible to get at right now without trudging through 2 feet of snow banks. I have not had a NP pie since the Keste clone I made back in December. I am starting to get the shakes.

John
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 26, 2011, 11:06:26 AM
about 4 hrs for you to Amano here in Ridgewood
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 11:09:22 AM
And dont forget about tracking 6" of snow thru the house to serve the pizza. I dont use mine either John, but my friend has the p60 right outside his door! on his deck 2-3 steps or so (keeps it shoveled and fired all winter)  so I can keep the flavor buds working all winter  :P No snow but this pic was around 25 degrees !

John

p.s. what a great litle oven!!

So no prob with the oven temp in 25 degrees?
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 11:11:30 AM
about 4 hrs for you to Amano here in Ridgewood

Nice!

John
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 26, 2011, 11:13:45 AM
So no prob with the oven temp in 25 degrees?

I think I answered this in another thread, but I do not see an issue.

John
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 11:17:37 AM
Cool thanks. I would love to build one but I know I will bemoving one day
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 26, 2011, 11:28:18 AM
Cool thanks. I would love to build one but I know I will bemoving one day

It's portable, you can take it with you.
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 26, 2011, 11:47:28 AM
I know that's exactly why I would buy that one compared to building one
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 26, 2011, 11:54:11 AM
I recommend the P70 for just  afew more $  and yes it can go with you!.
No problem with outside Temp. Just heat up a bit slower other words dont use a blow torch to start a raging fire in 5 min! start small and take a few hrs to get there. They do cook very nice and perfect for the backyard! there is another portable looking oven on ebay   Matt this is also for Portugal. and looks affordble for a starter oven?   http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-40-/120684602591?pt=LH_DefaultDomain_0&hash=item1c195ce4df
John
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 26, 2011, 12:11:41 PM
I recommend the P70 for just  afew more $  and yes it can go with you!.
No problem with outside Temp. Just heat up a bit slower other words dont use a blow torch to start a raging fire in 5 min! start small and take a few hrs to get there. They do cook very nice and perfect for the backyard! there is another portable looking oven on ebay   Matt this is also for Portugal. and looks affordble for a starter oven?   http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-40-/120684602591?pt=LH_DefaultDomain_0&hash=item1c195ce4df
John

John, that is the smaller version of my oven.  I have the version without chimney.  When I got it I didn't have alot of information on the oven apart from what was on their very limited website.  I didn't know at that time that it was fully insulated & ready to use.  I added an additional 6" of insulation to the dome & 2" Insulfrax Insulation Board under the hearth.  That explains why it performs so well.

Matt

Matt
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 26, 2011, 04:04:33 PM
Though it looked familiar and yes yours does work well !
JC
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 28, 2011, 04:27:40 PM
Ok so whats the verdict the Primavera 60 comes with a stand, the P70 is bigger but no stand and the one on Ebay looks cool too what you guys think?
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on February 28, 2011, 05:36:13 PM
Ok so whats the verdict the Primavera 60 comes with a stand, the P70 is bigger but no stand and the one on Ebay looks cool too what you guys think?

Your money, your decision.
Title: Re: Forno Bravo Napoli photos
Post by: BrickStoneOven on February 28, 2011, 05:42:56 PM
Ok so whats the verdict the Primavera 60 comes with a stand, the P70 is bigger but no stand and the one on Ebay looks cool too what you guys think?
John and Larry would have the best answer to that question but the more room the better.
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on February 28, 2011, 05:55:21 PM
So u must build a stand for the 70
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on February 28, 2011, 06:01:51 PM
So u must build a stand for the 70

Yes. You only have room for one pie in either as well.

John
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on February 28, 2011, 06:22:50 PM
How Many How Often?
J
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on March 01, 2011, 08:48:27 AM
Yes. You only have room for one pie in either as well.

John

So whats the advantage of the 70 is they both can do only 1 pir and the 70 doesnt come with a stand?
Title: Re: Forno Bravo Napoli photos
Post by: dellavecchia on March 01, 2011, 10:45:27 AM
So whats the advantage of the 70 is they both can do only 1 pir and the 70 doesnt come with a stand?

You have greater flexibility in bake time in having the pie farther from the flames. You can also fit more loaves of bread, and other pans of food. And finally, the dome height ratio is lower, getting you closer to a true neapolitan oven. Truth be told, though, you might be able to fit two 10 in pies in there very snugly.

John
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on March 01, 2011, 10:51:01 AM
Cool thanks. So now issue is either is the stand. Anyone here buy or know anything about this oven: http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-40_W0QQitemZ120684602591QQcategoryZ159926QQcmdZViewItemQQ_trksidZp3286.m7QQ_trkparmsZalgo%3DLVI%26itu%3DUCI%26otn%3D1%26po%3DLVI%26ps%3D63%26clkid%3D7428854901798833273#shId
says it can cook up to 4 13 inch pies.
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on March 01, 2011, 11:23:51 AM
Cool thanks. So now issue is either is the stand. Anyone here buy or know anything about this oven: http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-40_W0QQitemZ120684602591QQcategoryZ159926QQcmdZViewItemQQ_trksidZp3286.m7QQ_trkparmsZalgo%3DLVI%26itu%3DUCI%26otn%3D1%26po%3DLVI%26ps%3D63%26clkid%3D7428854901798833273#shId
says it can cook up to 4 13 inch pies.

http://www.pizzamaking.com/forum/index.php/topic,8340.0.html
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on March 01, 2011, 04:12:26 PM
So from what u said you dont need to insulate it again as it is already insulated and come with a chimney? Great looking oven Im almost sold here.
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on March 01, 2011, 05:01:48 PM
So from what u said you dont need to insulate it again as it is already insulated and come with a chimney? Great looking oven Im almost sold here.

I don't know how well insulated it is out of the factory.  I personally wouldn't by the one with the chimney in the middle because you'll lose a tonne of heat.  A friend of mine didn't build a vent on his like I did & it makes alot of smoke initially & then dissipates.  Make sure you have access to a forklight as it weighs a tonne.

Matt
Title: Re: Forno Bravo Napoli photos
Post by: JConk007 on March 01, 2011, 10:19:22 PM
Not sure of your budget or taste but  I will be cooking on the oven shown here in slide show. for my friends stone / mason supply store open house this Thurs 3/3/11 (and getting paid $  ;D) I will snap some pics and let you know how the oven works ( its no Stefano!) but gonna try it see it here. http://www.pizzamaking.com/forum/index.php/topic,12633.0.html
click a pic then watch slide shown in design kitchen it sure is affordable and easy to put together for a simple starter oven. They also sell a stand for this model just put finish of your choice Soon it will be apparent ! PM me with any ? glad to help  WFO = Wicked Fun Outdoors ! no matter the oven.
John
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on March 02, 2011, 08:56:28 AM
Not sure of your budget or taste but  I will be cooking on the oven shown here in slide show. for my friends stone / mason supply store open house this Thurs 3/3/11 (and getting paid $  ;D) I will snap some pics and let you know how the oven works ( its no Stefano!) but gonna try it see it here. http://www.pizzamaking.com/forum/index.php/topic,12633.0.html
click a pic then watch slide shown in design kitchen it sure is affordable and easy to put together for a simple starter oven. They also sell a stand for this model just put finish of your choice Soon it will be apparent ! PM me with any ? glad to help  WFO = Wicked Fun Outdoors ! no matter the oven.
John

I am interested for sure take some pics and let me know how they are. Im in Ny so not too far to get the oven back here.

                                                                                   Thanks Mike
Title: Re: Forno Bravo Napoli photos
Post by: forzaroma on March 02, 2011, 10:19:40 AM
I don't know how well insulated it is out of the factory.  I personally wouldn't by the one with the chimney in the middle because you'll lose a tonne of heat.  A friend of mine didn't build a vent on his like I did & it makes alot of smoke initially & then dissipates.  Make sure you have access to a forklight as it weighs a tonne.

Matt


Is this more like yours Matt? Seems the chimney is in fron and the measurments are larger: http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-36-/120692200027?pt=LH_DefaultDomain_0&hash=item1c19d0d25b
Title: Re: Forno Bravo Napoli photos
Post by: Matthew on March 02, 2011, 10:24:43 AM

Is this more like yours Matt? Seems the chimney is in fron and the measurments are larger: http://cgi.ebay.com/Portuguese-Wood-Fired-Garden-Pizza-Bread-Oven-36-/120692200027?pt=LH_DefaultDomain_0&hash=item1c19d0d25b

I don't want this thread to go in another direction so cut & paste this question to my thread & I'll be more than happy to help you out.

Matt