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Re: Commercial oven build
What a small word! Over in the "commercial oven" section of this forum, I am building an oven and was inspired by this very video, go check it out here;
http://www.fornobravo.com/forum/f37/...ost-11354.html
Yes the floor is soapstone and the insulation, if you notice, is the thick "perlcrete" layer over the brick dome. Peter Moore is the builder (do a search on the Masonry Heater Association of North America and you will find other oven videos)
I also spoke to a co-owner of that restaurant in Evanston ILL about the wood consumption, about a pickup load a week, not bad.
The reason a restaurant would want a WFO is the same for why anyone else would want one, the impact on speed of baking and the savings in fuel to heat it. Pizza in under 2 minutes?, no gas fired insert could do that and if you could somehow get one to, I would hate to see the gas bill.
Roger
What a small word! Over in the "commercial oven" section of this forum, I am building an oven and was inspired by this very video, go check it out here;
http://www.fornobravo.com/forum/f37/...ost-11354.html
Yes the floor is soapstone and the insulation, if you notice, is the thick "perlcrete" layer over the brick dome. Peter Moore is the builder (do a search on the Masonry Heater Association of North America and you will find other oven videos)
I also spoke to a co-owner of that restaurant in Evanston ILL about the wood consumption, about a pickup load a week, not bad.
The reason a restaurant would want a WFO is the same for why anyone else would want one, the impact on speed of baking and the savings in fuel to heat it. Pizza in under 2 minutes?, no gas fired insert could do that and if you could somehow get one to, I would hate to see the gas bill.
Roger
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