|
Post by rob546454 on Feb 26, 2014 11:11:30 GMT
I haven't been active on the forum for a while. But trying to get the ball rolling now as I have had some setbacks. I am trying to set up my own Pizzeria, my first business venture.
I really have no idea how much the oven is likely to cost, which is why I would like some help.
I want to to be 3-4 m2 in size. At my current work we have one, but it was bought as a package with the done made from quarter concrete segments. This cost £2000. However I am hoping to do it cheaper, brick by brick. Which realistically will be a months labour by the time is run in.
|
|
matthewcove
WFO Team Player
More details about the oven project and maybe side projects on my blog: http://fireandfocaccia.blog
Posts: 100
|
Post by matthewcove on Feb 26, 2014 11:22:54 GMT
Hi Rob,
How large a hearth area do you need to deal with your predicted capacity of pizzeria. It makes more sense to cost/size an oven based on hearth size rather than overall size.
Matthew
|
|
|
Post by spinal on Feb 26, 2014 16:06:31 GMT
I have a roughly 3.5m2 oven, which has cost (so far) just over £1000 - but it's an outside build with a slate roof.
Are you in a smoke control zone?
|
|
|
Post by cannyfradock on Feb 27, 2014 19:49:08 GMT
Hi Rob Most ovens that size are usually Modular ovens. I think that the price of £2000 for an oven that size will probably cost a hell of a lot more if you are going down the modular or ready made/segmented oven route. 3 to 4m2 seems to me quite massive, although the ovens I have seen this size seem to very successful. I've been trying to calculate how many bricks you would need but at the moment I am out of my depth. For an oven that size to make it commercially viable you would have to (as long as you had the trade) lay your hearth bricks "on edge" and make the walls a full fire-brick width....if you didn't do this it would make it too expensive (in fuel/wood) to get enough massed heat into the oven. If it was built like that it would hold enough heat from the previous day's firing, that it wouldn't take much more wood each day to top up the massed heat for a commercial set-up. I'll try to look at some ovens I know of that size to work out quantities. In the meantime have a look at this interesting thread on the FB forum of a similar project.. www.fornobravo.com/forum/f37/81-inch-first-build-first-post-11354.html Terry
|
|
|
Post by rob546454 on Mar 9, 2014 2:41:07 GMT
Cheers for the advice so far. I am aware a modular oven will be very expensive which is what I want to avoid. We want the whole thing made as it should cost a lot less.
I haven't done any brick work myself but I have someone on-board that does. He saw the oven being built (albeit modular) and he installed the extraction flume and the £2000 (gulp) fan. However if we chose our premises wisely then the extraction won't be as restrictive and we will not need a fan.
We want to comfortably fit 5-6 12" pizza's in at once really. Which is about the setup we work with at the moment. Although it would be nicer to try and get the hearth heat more even with thicker slabs.
We burn, give or take 8 nets of wood a day. Depending on how busy we are. bearing in mind we are open 10 hours per day.
Spinal - some photos would be great actually. We are in a smoke control zone but I did contact the local EHO about it. He basically said the council wouldn't be interested in taking action for a "technical breach" providing its not belching out smoke. So thats just a case of buying clean, dry wood.
|
|