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Author Topic: Authentic Neapolitan WFO - How to build -  (Read 92555 times)

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Offline Niro

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Re: Authentic Neapolitan WFO - How to build -
« Reply #360 on: January 30, 2017, 12:53:21 PM »
Thanks Craig, I agree. I'll let you know how they draw with the shallow vent. I've got 2 of 'em to do like this. 60" and a 42"

Offline pizzanapoletanacanada

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Re: Authentic Neapolitan WFO - How to build -
« Reply #361 on: February 27, 2017, 10:19:25 PM »
Hi what do you guys think of DI Vicino mobile ovens there forno grezzo is only 4200 euro and looking at the manufacturing process it doesn't look much different than what the others are doing.

Also mastro Ernesto agliarulo has mobile ovens as well priced competitively.

Please let me know

Making an oven purchase soon.

Also Craig, anything you find could be an issue or improved on your Mario Classico 5?

Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #362 on: February 28, 2017, 08:45:42 AM »
I have no complaints at all about my oven.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline pizzanapoletanacanada

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Re: Authentic Neapolitan WFO - How to build -
« Reply #363 on: February 28, 2017, 11:30:43 AM »
I have no complaints at all about my oven.

Thank you for the reply. Do you find your oven gets hot on the exterior?

The acunto oven seems very well priced but for a commercial setting I'm not sure how it would hold up and for how long before the floor really starts to cause problems. I do notice the exterior measurement are quite a bit smaller than other manufactures for a 120 cm floor. That's why I ask. Again not trying to say one is better than the other but trying to do as much research as possible to make an informed desicion. If I'm signing a 10 year lease for a spot I don't want to be moving or replacing the oven.

Mastro Ernesto 180 cm
Forno napoletano 170 cm
Gianni acunto 170cm
Divicino can be 165 or 175cm

Thank you

Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #364 on: February 28, 2017, 01:45:03 PM »
Thank you for the reply. Do you find your oven gets hot on the exterior?

The acunto oven seems very well priced but for a commercial setting I'm not sure how it would hold up and for how long before the floor really starts to cause problems. I do notice the exterior measurement are quite a bit smaller than other manufactures for a 120 cm floor. That's why I ask. Again not trying to say one is better than the other but trying to do as much research as possible to make an informed desicion. If I'm signing a 10 year lease for a spot I don't want to be moving or replacing the oven.

Mastro Ernesto 180 cm
Forno napoletano 170 cm
Gianni acunto 170cm
Divicino can be 165 or 175cm

Thank you

Sure, after a couple days of running, it is hot enough that you wouldn't want to hold your hand on it, but it's not going to burn you if you just brush up against it. I don't know what to tell you about the floors. I've seen SF's with floors that look like craters of the moon. I'd be curious to hear about the deck lives in the ovens you listed.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #365 on: May 05, 2017, 02:28:58 PM »

Offline sub

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  • Location: Belgium
Re: Authentic Neapolitan WFO - How to build -
« Reply #366 on: May 06, 2017, 06:19:42 AM »
Agliarulo forni


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