The
Forno Bravo Ristorante range of ovens is designed exclusively
for pizzerias, restaurants and small bakeries. These pizza
ovens, made by Italy's largest and Finest Producer of
wood fired ovens, have a track record of proven performance
and reliability. There are thousands of Ristorante ovens
that are over ten years old and still cooking like they
were new.
The weight and thermal mass of these pizza ovens are designed
for optimal performance at both high and low temperatures
and will bake continuously, 24 hours a day, 365 days per
year if required. Constructed from 75 mm (3") thick tempered,
high alumina Refractory Material, the Ristorante ovens
are capable of quickly reaching and holding the 425 0
C (800 0 F) temperatures required to bake pizzas continually.
Because the Ristorante pizza ovens heat up quickly and
are efficient with wood fuel, they reduce the cost of
operation. Their sophisticated thermal design enables
these ovens to maintain a temperature of 200 - 250 0 C
(400 - 500 0 F) overnight, making it easy to bake bread
in the morning and pizza for lunch, reducing start up
time the next day, and cutting wood consumption. In fact,
the Ristorante pizza ovens reduce wood costs by 30% compared
with traditional ovens.
The oven's innovative cast iron doorframe maximizes space
for placing pizza and food in the oven, while still retaining
heat inside the oven
The Ristorante range of ovens is available in six large
sizes designed for restaurant use. To see why a modular
pizza oven makes sense for your restaurant, read our Brief
History of Pizza Ovens. Or, read our Authentic Pizza Movement
editorial to see why we think there is a great opportunity
for new wood-fired pizza restaurants.
The ovens include an outstanding refractory arch, vent,
and landing finished in warm terracotta, as well as a
thermometer, cast iron oven opening and steel door. They
can be installed using either a Cucine Series metal stand,
or can be built on a custom block base and hearth constructed
at the restaurant or bakery site.
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