I need to get serious about finding a stone hearth commercial oven for my pizzeria. I want to have the capacity cook 100-120 pies/hr at 700+ degrees which equates to a 48-55 inch oven I believe. I really need combo wood/gas as the wood supply is not reliable year-round. It seems two of the options are Forno Bravo Ristorante 130 and the Woodstone WS-MS-5-RFG-IR-W which has the added bonus of an IR burner under the hearth floor. Forno Bravo is modular; Woodstone is preassembled with a seamless floor they say is better. I’d appreciate any experience with these ovens and any other suggestions you may have.
TIA!
Shack
TIA!
Shack
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