For many people, a pizza oven is a big investment of time and resources that will provide their family or company with years of delicious food and happy memories. Our friends and we want to help you with the best wood fired pizza ovens.
We want to make the planning and building process as seamless as possible. With 1,000s of customers using our ovens, we have a rich history of helping folks find and build the right oven. The following checklists will help you get started with your successful build, whether it is your first time or one of several projects you’ve completed.
The easiest and best place to start your pizza oven journey. This tool will walk you through a series of choices that will help you feel comfortable with your options and narrow your search down to the perfect oven for your application and space (kits or Fully Assembled). Since the quality of all of our ovens is top-notch, and the prices for each oven style are very competitive in their market, we firmly believe that there is no “right oven,” only the right oven for you!
Oven Arrival and Installation Day
- Access — When selecting your oven, consider access. If you have a small gate or entryway to your home, yard, or business, a kit or knockdown oven is your best choice. These can be brought in through standard doors with a team of 2-3 strong people and assembled in place. For larger, fully assembled ovens, a bobcat, forklift, or crane is required, and installation can be done through a large opening, or over the top of a wall or building. For smaller ovens, you can use the side of the crate as a temporary ramp to bring the oven across the grass with a pallet jack or similar equipment.
- Delivery — All ovens and kits weighing less than 2,000 lbs will be delivered curbside with a lift gate. Ovens over 2,000 lbs will need to have a forklift (or equivalent) on hand to unload them from the truck. You will be alerted a day before the oven leaves our factory with the shipping details. Once the oven arrives locally, the freight company will call the number on your invoice to schedule a delivery time. Delivery must be within three days of the oven arriving to avoid extra storage charges.
- Protection — If you need to wait for a bit before installing your oven, be sure to store it out of the elements (especially kits). DO NOT get the insulation and mortar wet, as water will affect their performance.
- Team Support — It is often helpful to have some extra hands available when uncrating and installing your oven. You can hire contractors (professional installers) or use friends and family, but the process goes more smoothly and is more fun with extra hands to lift and eyes to watch. As mentioned above, plan your install and placement in advance. With most of the bigger ovens, you will only want to move them once!
- Focus — When planning a commercial kitchen, consider the role you want your oven to play. Will your oven be a behind the scenes workhorse, or a front-and-center show stopper and marketing tool? Will you have a wood storage area? What is your plan for airflow and venting mechanics? Is the area between the prep space, oven mouth, and pizza finishing zone free of cross-traffic? (Maintaining an “open zone” improves ergonomics, efficiency, and safety for your staff, as well as reducing food waste.) These are all important questions to ask in advance so that you select the right Forno Bravo oven for your restaurant.
- Permits — Get your requests for permits in early for your oven/kitchen build, so that you know the local regulations for your area, and get your place held in the inspection queue. (Example, will a type 1 hood be required, or just direct venting? Or are you meeting the distances to combustible materials? etc.) Our customers have reported to us that permitting can take a bit more time than new restaurant owners expect, so we encourage you not to leave it until the last minute!
- UL Certifications — ovens are all tested by an independent third-party and hold many different certifications in the US and Canada testifying to the safety and durability of our ovens. Not all inspectors are experienced with wood and gas-fired pizza ovens, and they may have extra questions.
- Menu Planning — Think beyond just pizza. An oven is incredibly flexible. It can be used to make your own bread, prepare ingredients before service using just residual heat (i.e., roasted veggies and meats or par-baking), or to create fast and fancy appetizers and desserts that are photo-ready for Instagram (which equals more free marketing.) The options are endless, and we are happy to provide ideas or put you in contact with one of our consultant chefs who can help you develop your wood-fired menu as well.