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Author Topic: Advice for an upgrade please  (Read 197 times)

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Offline ilya_n

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  • Location: New Jersey
Advice for an upgrade please
« on: October 01, 2021, 12:35:13 AM »
Hi Everyone,

Iím looking for an oven upgrade adviceÖ

I consider to switch from Forno Venetzia Torino (FVT) 500 to zio ciro subito cotto 80.
My reasons are:

- ease of use with natural gas when Iíd like to
- set and forget heat up with gas
- FVT doesnít seem to retain heat all that well but Iíve never made more than 12 pies a night/party. Banging them out quickly takes the temp down significantly
- hard to heat to 850+ and maintain at that temp
- really eats wood
- max temperature advertised at 850įF so makes me paranoid if I go above with FW
- manufacturer says the door must be removed completely during the use so I canít even use it half way to bring in oxygen and retain more heat
- at higher temps center brick rises making the floor a bit uneven. Annoys me when turning the pie
- looking to bake bread/cook other foods and it seems to be an unreliable process with temp instability

Pros of FVT etc are:

- beautiful stainless look
- enclosed cabinet for the firewood
- about $1k cheaper than SC80 package Iím looking at

I can return FVT back to Costco without any losses.

Do you think subito cotto 80 would be a real upgrade to what Iím looking to achieve or it would be pretty much a wash? Here are some pics of my pies from last weekend - they taste amazingÖ

Looking forward to your opinionsÖ

Thanks,
Ilya
« Last Edit: October 01, 2021, 09:07:42 AM by Pete-zza »

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