Author Topic: cost of purchasing a true Neapolitan pizza oven ? (Read 106210 times)

pacoast · « **Reply #60 on:** September 25, 2009, 03:53:44 PM »

Thanks PETE.

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Mo · « **Reply #61 on:** October 01, 2009, 01:37:46 PM »

OK,

the Valoriani is 60" fromt the inside of the arch opening to the back wall, 54" across the middle and 18" from the center of the floor to the top of the dome.

pacoast · « **Reply #62 on:** October 01, 2009, 02:16:26 PM »

Thanks. How close are you getting to setting the entire place up?

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Mo · « **Reply #63 on:** October 01, 2009, 04:17:41 PM »

Quote from: pacoast on October 01, 2009, 02:16:26 PM

Thanks. How close are you getting to setting the entire place up?

.

We're getting closer. Walls are up and waiting for sheetrock. We have a lot of custom steel work being fabbed now. I would say we're about 4-6 weeks from having the space ready. If you like, you can get a feel for us at:

http://www.vesuvius-wfp.com

So much for not using this site for shameless self-promotion...

pcampbell · « **Reply #64 on:** October 01, 2009, 05:42:52 PM »

very cool!

andreguidon · « **Reply #65 on:** October 01, 2009, 08:24:05 PM »

yea ! very nice !!

PizzaVera · « **Reply #66 on:** December 25, 2009, 06:37:32 AM »

Quote from: Mo on October 01, 2009, 04:17:41 PM

We're getting closer. Walls are up and waiting for sheetrock. We have a lot of custom steel work being fabbed now. I would say we're about 4-6 weeks from having the space ready. If you like, you can get a feel for us at:

http://www.vesuvius-wfp.com

So much for not using this site for shameless self-promotion...

hey MO, hows it all going with the shop?? hows the oven? and hows business?

anything to report, problems, costs, running the oven etc..

we would all love to know ..
got any new pics of the baby in action???

Mo · « **Reply #67 on:** January 01, 2010, 04:17:51 PM »

Quote from: PizzaVera on December 25, 2009, 06:37:32 AM

hey MO, hows it all going with the shop?? hows the oven? and hows business?

anything to report, problems, costs, running the oven etc..

we would all love to know ..
got any new pics of the baby in action???

Apparently I'm no good at estimating construction times as we are just now finishing up the last few details. Just started the oven break in last nite. I start training staff on Tuesday...I added a build blog to our website for those interested in such things...

thezaman · « **Reply #68 on:** January 02, 2010, 07:46:03 PM »

Mo, that is a impressive restaurant design. if you and your wife did it bravo !! the logo is ingenious . do you have your recipe figured out yet? was fred at all helpful on flour, or are you going in a different direction? sorry, i am a nosy one! larry

Mo · « **Reply #69 on:** January 07, 2010, 09:33:10 PM »

Quote from: thezaman on January 02, 2010, 07:46:03 PM

Mo, that is a impressive restaurant design. if you and your wife did it bravo !! the logo is ingenious . do you have your recipe figured out yet? was fred at all helpful on flour, or are you going in a different direction? sorry, i am a nosy one! larry

thanks Larry, my wife did an awesome job with the branding. She's a great designer and we worked hard on getting everything right. Everybody assumes we are a corporate franchise, I think because of the strength of the branding. Anyhow, we are set to open the doors on Monday. I think were going to get crushed because we've had a lot of buzz in a relatively small city where people eat out A Lot. We've also got a good location with great visibility from the busiest retail avenue in town.

The oven is great but eats a ton of wood!

Well, back to work for this guy...

pizzanapoletana · « **Reply #70 on:** February 03, 2010, 01:48:42 PM »

Quote from: PETE on July 11, 2009, 04:40:22 AM

Bill, I agree with you (sorry I don't post that much, been a viewer for many years), I have worked with a couple of Fabricated Northern Italian ovens, and they are not even close to true Neopoltian ovens, as far as Marco's co. even Stefano Ferrara in Naples has no idea what special family makes his oven, and their family has been making ovens for close to 100 years. Marco contacted Ferrara a couple of years ago and wanted to represent their ovens, but things feel thru, and ever since he has been bad mouthing their ovens. ....

Just came across this post and happy to clarify this statement (and happy to provide more info if required):

I contacted Stefano and all other builders more then 5 years ago as going through my research I got several numbers of master builders across Naples (mainly 3 families and initially Stefano's was not one of them). I have actually avoided bad mouthing specifically anyone including Stefano but have expressed the results of my reaserch without naming anyone and only clarified my complete distance from Stefano's company. Obviously for what you stated and other things I have heard, Stefano is not doing the same. The pizzamaker that gave me the number told me that had been making ovens for a long while. The reasons for this was to find ovens for my clients (I was consulting for) and I had no intention of representing anyone other then finding the best products for my clients. Stefano asked me to help him with the english speaking clients and made me a small offer for this help which I initially did not accept as I stated many time to him (and still have the emails to prove it) I wanted to remain independent!!!Things failed through as I found out that stories I was told were not necessarily true, and would love to bullet point all of them but I never actually looked for a direct confrontation even thought I keep hearing stories that are being told about me. We still have clients in Naples and like to leave thing the way they are.... for now

The Masterbuilder's family that now work with Forno Napoletano has been building ovens (Pizza, bread and home ovens)for generations and I have actually seen a 70+ years olld oven built by a great uncle that was still working.

Back on the subject of this post:

An Authentic Neapolitan Oven (Now included in the EU Disciplinare so necessary for Pizza Napoletana STG), is made according to certain design principles and using specific materials. SO what is the difference? In Simple term you can cook pizzas in 30-60 seconds both underneath and the top and have outputo of 120 pizza an hour. Can you do the same with another oven? NO. IF you raise the flame, it will burn underneath before it even melt the mozzarella or after many pizza it will not cook the base at all...

David · « **Reply #71 on:** February 04, 2010, 11:33:29 AM »

"Now I know what a good oven is. This one is very forgiving.(Acunto) Like a good car, it's very easy to drive. The one I have in Brooklyn (Valoriana ) is much more temperamental, much more difficult to keep at the same range. This oven is very, very friendly. It makes a nice pizza. The temperature of the stone is always in balance with the temperature of the inside of the oven, so that the pizza is cooked on the top and bottom in the same time. It's not raw on top and burned on the bottom.

It was imported from Italy, right?

It was made in Napoli and imported from there. There are only a few in this country. It's a very expensive oven, especially once you go there and bring it back, and everyone has robbed you, from Napoli to here! It ends up being an expensive oven!

But worth it?

Yeah, it's worth it. What price, though, I don't know. He told me $40,000. I think it's $20,000. "

This quote is from a conversation with Motorino owner M.Palumbino after taking over UPN last year,in an article published in the Village Voice.

jjerrier2450 · « **Reply #72 on:** February 11, 2010, 11:49:07 PM »

So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven? I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control. Obviously, that totally screws up the look of the oven and I really want it out on display. I may be able to get around the hood issue with a "non-grease laden food" argument. But what about fire suppression...will arguing that it has a door make any sense? Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

Matthew · « **Reply #73 on:** February 12, 2010, 06:14:01 AM »

Quote from: jjerrier2450 on February 11, 2010, 11:49:07 PM

So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven? I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control. Obviously, that totally screws up the look of the oven and I really want it out on display. I may be able to get around the hood issue with a "non-grease laden food" argument. But what about fire suppression...will arguing that it has a door make any sense? Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

Hi Jay,

One of the members "Pete" has a SF. You may want to PM him.

Matt

Mo · « **Reply #74 on:** February 14, 2010, 04:49:54 PM »

Quote from: jjerrier2450 on February 11, 2010, 11:49:07 PM

So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven? I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control. Obviously, that totally screws up the look of the oven and I really want it out on display. I may be able to get around the hood issue with a "non-grease laden food" argument. But what about fire suppression...will arguing that it has a door make any sense? Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

I don't know the Ferrara ovens but I can share a little about how I approached inspectors with an argument for direct venting. With respect to our oven (Valoriani), there were several good bits of info (UL/ETL listings, manufacturers recommendations, compliance with NFPA 96) that formed a compelling argument for direct venting. I made sure I had all of our documentation in line and met with inspectors to discuss the code in question and how we would suffice the requirements. It really helps your case if you do your homework. Also, in my opinion, it helps if you engage the inspectors in a respectful, conciliatory manner. After all, they are the recognized authority and have power to bless/doom your project.

Where no type-1 is indicated, there is no need for direct fire suppression. The argument being little to no presence of grease-laden vapor equals much reduced risk of fire. I have a hard time seeing how an inspector would ok direct venting but then require dedicated fire suppression. If the building is outfitted for sprinklers, etc, the addition of well-placed fire extinguishers should suffice the fire inspector's needs.

Hope this helps...

Mo.

jjerrier2450 · « **Reply #75 on:** February 14, 2010, 10:24:45 PM »

Mo - thanks that is very helpful. I will press for direct venting - and my contractor knows the inspector so hopefully we can get there. The Ferrara ovens are UL listed and I have the documentation. I will pass that on to my contractor. I tried to send "PETE" a PM but his mailbox is full

.

Thanks guys...

Jay

Fourlix · « **Reply #76 on:** February 20, 2010, 12:42:44 PM »

I bought an Emiliomiti 505 on ebay for $2500. It is about 5 feet in diameter inside. Last time I looked there were still some available.... This was an overstock, super discount price. It is a professional wood fired pizza oven, made in Italy, steel encased. It weighs 3,000 lbs. It draws and cooks beautifully. We have been testing...testing...tasting...We will open the restaurant in about one month. I built my own oven in my backyard about 10 years ago. $600 in fire brick, it is a vault type, "white" oven with the firebox below, and 7 flues. It cooks very evenly, but requires a lot of fuel to keep the temps up since the firebox is indirect. I did not build my own for the restaurant because of the fire marshall, building codes etc. I use a laser point thermometer to measure the temps around the ovens. Both ovens make great pizza.....

JConk007 · « **Reply #77 on:** February 20, 2010, 05:22:04 PM »

I watched these on ebay as well and thought? boy if I had a good spot..... Just dreaming gotta keep the day job.(for now)
Good luck with your ovens and god bless ebay!
John

thezaman · « **Reply #78 on:** February 21, 2010, 11:35:59 AM »

hi there is a cirigliano pizza oven on ebay it is a local market so i could save shipping costs. any one familiar with this oven? current bid is 5100.00

jeff v · « **Reply #79 on:** February 21, 2010, 02:14:53 PM »

Quote from: thezaman on February 21, 2010, 11:35:59 AM

hi there is a cirigliano pizza oven on ebay it is a local market so i could save shipping costs. any one familiar with this oven? current bid is 5100.00

I saw one listed by the same company a few months ago with some shipping damage that I considred for my home. My research on the ovens led me to this info-

http://eurogourmet.biz/wood-fired-pizza-ovens.html is apparantly the exclusive distributor in the US, they used to have prices on the site, but not now.

http://eurorestaurantsolutions.com/about-cirigliano-forni-wood-fired-pizza-ovens/ eurogourmet's other site that has spec sheets.

http://www.pizzamaking.com/forum/index.php/topic,5088.0.html a thread here.
ETA: The above thread got a bit off track. While shango never posted how the oven actually performed here is his first impression after giving it a good lookover. That reply in the thread is here- http://www.pizzamaking.com/forum/index.php/topic,5088.msg43322.html#msg43322

http://www.ciriglianoforni.it/Home.html their website, where the English version does not work.

http://www.ciriglianoforni.com/ apparatnly the US version of the site, which does not work.

Hope this helps,

Jeff