Preassembled WFO questions...

[JeffCT]

I've been looking at some a Forno Bravo's preassembled units, and curious of any feedback from users of (or those familiar with):

• Vesuvia 90 or 100 (36" or 40")
• Napolino 70 (28")
• Portofino 70 (28")...but favoring the tiled look of the Napolino
• (all with the steel stands)

My key question: Is 28" too small? I am looking to cook everything in this, including steaks, roasts, etc. I've seen some favor smaller units as more efficient and faster to heat up, but recognize most suggest the biggest possible. I'm not sure it's realistic for me to cook more than one pizza at a time...certainly not more than two.

Anyone have success with these models above to share? Installation/moving advice?

Thanks,
Jeff

[JeffCT]

Any opinions of 28" being "big enough"?

[david s]

Mine is only 21” and while there are times I would prefer it were bigger the advantages well outweigh the disadvantages.Because of the mathematics of volume a small increase in diameter means a huge increase in volume. This means a huge increase in materials, weight, labour and cost, not only for the oven itself, but also for the stand that supports it. Regarding the cooking of pizza, most folk only cook one pizza at a time anyway because at 2 mins cooking time it will cook a pizza faster than you can prepare one. Always having a pizza ready to go in and encouraging guests to share whatever comes out of the oven means it is possible to feed quite a large crowd. The thermal mass allows cooking of the family roast or a few loaves of bread with the drawback of not being able to roast a whole pig,
Another huge advantage is fuel economy. I have a policy of never buying wood as its availability and abundance is all around if you care to look. Nothing thicker than your wrist, I collect fallen hardwood sticks and small branches that are especially abundant in parks where you do the groundsmen a favour by removing them as they’re a nuisance for their mower blades. This also means no cutting or splitting wood.
I’ve only purchased wood once in 16 years. It is also better for the environment because that small amount of wood is carbon already in the system.

[UtahBeehiver]

Bigger is not always better. Mine is a 42" well insulated and will cook for several days but that said, it is a large "party" oven. It is not practical to fire the oven up for just a few pizzas so it is really only get used for family get togethers. I believe David S's small oven can readily pump out quite a few pizzas. If I were to do another oven, it would be definitely smaller.

[JeffCT]

Thanks. That confirmed my thinking.

[kebwi]

My first oven was a standard 36" Pompeii, the smaller of the two official sizes documented for DIYers before the much smaller cast ovens became popular. For my second oven I have pretty much settled on 30" although I'm not sure I can rationalize my decision. My line of thinking is that I am perfectly fine with something moderately smaller than my first oven, but at the same time I am wary of going too small, whatever that might mean. Given the popularity of considerably smaller ovens, I'm not at all sure I have landed at the right size in all of this, but I'd rather it be a little too big than a little too small.

See my related post (from today) in my own thread: https://community.fornobravo.com/for...ge6#post453962

[w650gb500]

32” inside and I’m quite happy with it. No need to go bigger for me.

[Golfpro2301]

I built a 31” oven and during process looked very small. I cooked on it for first time last weekend and there is more than enough room to do what you need at home. I have room for 2 pies but cranked them out 1 at a time in roughly 2min. Did 12 of them in no time

[JeffCT]

Thanks for the feedback. Will look at some 32” models as well. Looking for something a bit mobile if I move.