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Introducing the Vesuvio - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Introducing the Vesuvio

    Due to high demand for authentic hand-tiled ovens, Forno Bravo now offers the Vesuvio residential assembled oven, pictured here.

    These beautiful ovens are available in 32", 36", 40" and 44" cooking surfaces, with or without a stand.

    Please note that while the Vesuvio isn?t on our website yet, we are accepting pre-orders: Contact 800-407-5119 or sales@fornobravo.com for pricing info and to move to the front of the orders line!

  • #2
    Re: Introducing the Vesuvio

    The chimney's location at the center of the dome contributes to the elegance of the oven . I think implementing that needs some sophisticated work, and maybe more insulation for the dome and the chimney as well.
    Why is this thus? What is the reason for this thusness?
    I forgot who said that.

    Comment


    • #3
      Re: Introducing the Vesuvio

      I would be interested to see some more detail. Does the chimney emanate from the front of the oven or what? Surely it would not vent directly from the centre of the dome.
      Cheers ......... Steve

      Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

      Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

      Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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      • #4
        Re: Introducing the Vesuvio

        It's a squirrel tail flue...similar to a Neapolitan vent.
        Old World Stone & Garden

        Current WFO build - Dry Stone Base & Gothic Vault

        When we build, let us think that we build for ever.
        John Ruskin

        Comment


        • #5
          Re: Introducing the Vesuvio

          You can see the corner of the throat to the left if the vent in the first pic.
          Old World Stone & Garden

          Current WFO build - Dry Stone Base & Gothic Vault

          When we build, let us think that we build for ever.
          John Ruskin

          Comment


          • #6
            Re: Introducing the Vesuvio

            Thanks Stonecutter - It does look good. I like bricks and stone better than tiles but to each his own.

            We are a bit short of squirrels in this part of the planet.
            Cheers ......... Steve

            Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

            Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

            Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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            • #7
              Re: Introducing the Vesuvio

              Originally posted by stonecutter View Post
              It's a squirrel tail flue...similar to a Neapolitan vent.
              Stonecutter,
              Do you think there is insulation under the leaning part of the flu (I mean between the leaning part and the dome) or is the leaning part of the flu flush with the dome and both the dome and the leaning part of the flu are wrapped with one insulating blanket? The second sounds to degrade heat retention doesn't it?
              I'm interested to know because I'm compelled to follow that technique for my indoor oven to hide the flue and make the enclosure elegant.

              Originally posted by stonecutter View Post
              You can see the corner of the throat to the left if the vent in the first pic.
              I looked up the pic many times. I can't see.
              Last edited by v12spirit; 06-07-2014, 07:42 AM.
              Why is this thus? What is the reason for this thusness?
              I forgot who said that.

              Comment


              • #8
                Re: Introducing the Vesuvio

                Originally posted by v12spirit View Post
                Stonecutter,
                Do you think there is insulation under the leaning part of the flu (I mean between the leaning part and the dome) or is the leaning part of the flu flush with the dome and both the dome and the leaning part of the flu are wrapped with one insulating blanket? The second sounds to degrade heat retention doesn't it?
                I'm interested to know because I'm compelled to follow that technique for my indoor oven to hide the flue and make the enclosure elegant.



                I looked up the pic many times. I can't see.
                I can't say for sure, it's impossible to tell. Most Neapolitans builds I've seen have a type of flue... It looks like a chase..... over the dome, and connect that into a flue pipe without insulating the dome portion inside the chase. The squirrel tails I've built are made using clay flue, with angle cuts for the transitions over the dome. They were on historic beehive ovens, and there was no insulation between the flue and dome.

                There isn't anything that difficult routing a flue over a dome, but with an inside oven, there are other factors that effect draw that should be considered....one is negative pressure.
                Old World Stone & Garden

                Current WFO build - Dry Stone Base & Gothic Vault

                When we build, let us think that we build for ever.
                John Ruskin

                Comment


                • #9
                  Re: Introducing the Vesuvio

                  Thanks for the details stonecutter. Interested to see some of the squirrel tails built by you if you have pictures.
                  Why is this thus? What is the reason for this thusness?
                  I forgot who said that.

                  Comment


                  • #10
                    Re: Introducing the Vesuvio

                    Originally posted by v12spirit View Post
                    Thanks for the details stonecutter. Interested to see some of the squirrel tails built by you if you have pictures.
                    Sorry, I don't...they were all done pre-digital camera days. I don't think I could have gotten a good pic anyway, I was always crawling inside dark, tight spaces on those ovens. If you tear into an early home too much, you wind up opening Pandora's Box a lot of the time.

                    I have at a few ovens in the planning stages, and one will have a squirrel tail flue. I'll document the process.
                    Old World Stone & Garden

                    Current WFO build - Dry Stone Base & Gothic Vault

                    When we build, let us think that we build for ever.
                    John Ruskin

                    Comment


                    • #11
                      Re: Introducing the Vesuvio

                      Originally posted by v12spirit View Post
                      The chimney's location at the center of the dome contributes to the elegance of the oven . I think implementing that needs some sophisticated work, and maybe more insulation for the dome and the chimney as well.
                      To those who are interested see this :
                      Why is this thus? What is the reason for this thusness?
                      I forgot who said that.

                      Comment


                      • #12
                        Re: Introducing the Vesuvio

                        Not a lot of detail there. I would be interested to see something more comprehensive.
                        Cheers ......... Steve

                        Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                        Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                        Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

                        Comment


                        • #13
                          Re: Introducing the Vesuvio

                          Ditto.......

                          Thought about doing that to get flue away from shade sail.

                          was easier just to make flue longer....
                          Cheers Colin

                          My Build - Index to Major Build Stages

                          Comment


                          • #14
                            Re: Introducing the Vesuvio

                            Originally posted by Greenman View Post
                            Not a lot of detail there. I would be interested to see something more comprehensive.
                            Me too, but it is somehow useful.
                            Why is this thus? What is the reason for this thusness?
                            I forgot who said that.

                            Comment


                            • #15
                              How does the Vesuvio oven and the tile hold up outdoors, when exposed to rain and the elements?

                              Is it too top-heavy with just the metal stand? I'd be concerned about it tipping over in bad winds... experiences with the oven?
                              Keller TX
                              Artigiano 39"
                              former Phoenix resident and Pizzeria Bianco fan
                              www.leanblog.org
                              http://mypizzaoven.blogspot.com

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