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**lwood** · 08-25-2009, 09:15 PM

Re: 60'' internal oven

What is the width and height of the door on a 60" oven?

**ThisOldGarageNJ** · 08-27-2009, 03:42 AM

Re: 60'' internal oven

quite an ambitious project,,,, Good luck .. Will you be using firebrick ? I understand they are very expensive down under..

Mark

**lwood** · 08-27-2009, 07:22 PM

Re: 60'' internal oven

Not really, what they call firebrick in the Philippines, which is not much different a terra cotta tile or clay pot, are very cheap. About 6 cents each.

**splatgirl** · 08-27-2009, 09:56 PM

Re: 60'' internal oven

is that the same thing? refractory brick has silica and alumina in it which AFIK are not components of terra cotta. will it hold heat the same, I wonder?

**ThisOldGarageNJ** · 08-28-2009, 03:58 AM

Re: 60'' internal oven

lwood.
The door can be almost as wide as you want, The height I believe is .63 of the dome height to get proper draw for your chimney and such. searh the forum for door size and you will ind a ton of info...

Good Luck
Mark

**tombomb** · 02-16-2010, 09:57 AM

Re: 60'' internal oven

i am opening another pizzeria. i now have a 60 inch oven works great for 50 to 75 pies an hr. the new oven would like to do 100/hr+ is this time for two ovens or maybe a larger modifier oval oven. any ideas..thanks peace out... tombomb. google bombfire pizza to see current oven

**dmun** · 02-16-2010, 10:47 AM

Re: 60'' internal oven

I love the dual oven look, here at A Mano, Ridgewood NJ:

It gives you more flexibility, you can fire up one oven on slow nights, and two on weekends. You can also spread out your operations so all those pizzas aren't heading toward one 18 inch hole.

**SCChris** · 03-18-2010, 02:05 PM

Re: 60'' internal oven

I'm with you Dmun on the 2 oven flexability feature. I love my 42" for what and how it cooks, but it would be nice to have that second oven for lower temp items or for busy nights or?? A16 in San Fransisco has 2 ovens and I think it makes sense. BTW if you haven't taken the time to look through the book "A16: Food + Wine" you owe it to yourself.

Chris

PS If I were to invest in a second oven it would be a smaller one, again for flexability sake..

**windage** · 03-18-2010, 05:37 PM

Re: 60'' internal oven

Phillip,

Has this build got underway yet? We are building an 81"...posted here somewhere...

**phillip** · 07-25-2010, 06:37 PM

Re: 60'' internal oven

hey guy's don't get much time now days to chat, it was fished around 13 months ago took around 4 weeks at around 12 hour per day and has been cooking pizza's at 90 seconds ever since thanks Forno Bravo and to everyone on the Forno Bravo Forum.

**phillip** · 07-25-2010, 07:03 PM

Re: 60'' internal oven

oven had to be 1.4 meters in diameter this is as close as I could get to the original ovens in Napales (being the 5th I have built) we make our dough and cook our pizza's strictly by STG standards and have had great results.
Comments like was in Naples last week and your pizza tastes the same is music to my ears, you would think after 30 years of making pizza there is not to much more to get excited about but you would wrong it has just started many thanks to all of you on this site.

**phillip** · 07-25-2010, 07:15 PM

Re: 60'' internal oven

If any of you come to Melbourne Australia drop in to Scoozi 136 union road Ascot Vale.
Will be posting all picks on Sicilian and Italian Artisan Cuisine - Scoozi - Nonna''s Cooking - soon thanks again