Forno Bravo, LLC Installation and Operating Manual and Operating Manual. nstallation and Operating Manual Forno Bravo ... DO NOT use charcoal, pressure treated lumber, chipped wood products, sappy

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Installation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens1 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Commercial Professionale and Modena2G Refractory Ovens, including: Professionale110-W-OK, Professionale110-W-FA, Roma 110-W-FAProfessionale120-W-OK, Professionale120-W-FA, Roma 120-W-FAProfessionale110-G-OK, Professionale110-G-FA, Roma 110-G-FAProfessionale120-G-OK, Professionale120-G-FA, Roma 120-G-FAModena2G120-W-OK, Modena2G120-W-FA, Napoli 120-W-FAModena2G140-W-OK, Modena2G140-W-FA , Napoli 140-W-FAModena2G160-W-OK, Modena2G160-W-FAModena2G180-W-OK, Modena2G180-W-FAModena2G120-G-OK, Modena2G120-G-FA, Napoli 120-G-FAModena2G140-G-OK, Modena2G140-G-FA , Napoli 140-G-FAModena2G160-G-OK, Modena2G160-G-FAModena2G180-G-OK, Modena2G180-G-FAContact the factory, factory representative or a local service company to perform maintenance and repairs.For additional copies of this manual and responses to service/maintenance questions please contact Forno Bravo, LLC Forno Bravo, LLC251 West Market StreetSalinas, CA 93901(800) 407-5119info@fornobravo.comwww.fornobravo.comA MAJOR CAUSE OF OVEN-RELATED FIRE IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.IF THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THESE INSTALLATION INSTRUCTIONS.Forno Bravo, LLCInstallation and Operating Manualmailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens2 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7FOR YOUR SAFETY. Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. Also, always keep the area under and around this appliance free and clear of any and all combustible materials.Please read this entire manual before you install the oven. Failure to follow instructions may result in property damage, bodily injury or even death. Contact your local building or fire officials about restrictions and installation inspection in your area.It is recommended that this oven be installed, maintained and serviced by authorized professionals. WARNING: Improper installation, adjustment, alteration, service or maintenance can result in property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment. IMPORTANT: Consult your local gas supplier for a statement outlining a procedure to be followed in the event you smell gas. Post the statement in a prominent location.Always Disconnect the Power Supply to the Appliance Before Servicing or Cleaning.Forno Bravo Professionale and Modena2G ovens have been tested and are compliant with: UL737, UL2162, NSF-4, CAN/CGA-1.8 Dual, ANSI-Z83.11 Dual, ANSI Z21.58-CSA 1.6-2007.For more information about our certifications, click here: https://www.fornobravo.com/ul-certifiedmailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comhttps://www.fornobravo.com/ul-certifiedInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.com3 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Casa2G and Premio2GResidential Modular Refractory OvensWARNINGREAD ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE. FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE, BODILY INJURY, OR EVEN DEATH.When this oven is not properly installed, a fire may result. To reduce the risk of fire, follow the installation instructions. It is essential to use only building and insulation materials designed for the purpose.Use proper safety equipment when installing this oven, including gloves and professional breathing masks.Contact your local building or fire officials for clarification on any restrictions on installation of this oven in your area, or need for inspection of the oven installation.HOT WHILE IN OPERATION. KEEP CHILDREN, CLOTHING AND FURNITURE AWAY. CONTACT MAY CAUSE SKIN BURNS.DO NOT BURN GARBAGE OR FLAMMABLE FLUIDS.DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE.Keep children and pets away from hot oven.Use firewood for burning only. DO NOT use charcoal, pressure treated lumber, chipped wood products, sappy wood such as pine, laminated wood or any material other than dry medium or hard firewood.DO NOT USE liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene or similar liquids) to start or maintain a fire.BEWARE of very high temperatures in the oven and use long oven gloves and mitts to handle pots and tools. DO NOT put unprotected hands or arms inside oven while it is lit.Dispose of ashes using a metal shovel and place in a metal bin with a tightly fitting lid. The container should be stored on a non-combustible surface, away from all combustible materials. Ensure ashes are completely cold before disposing of them appropriately.BEWARE of flying sparks from mouth of oven. Ensure that no combustible materials are within range of oven at any time.DO NOT close the oven door fully while a fire is in the oven. Closing the door fully will cut off oxygen to the fire, causing the fire to erupt suddenly when the door is removed. Always keep door tilted to allow air to circulate in the oven.DO NOT use water to dampen or extinguish fire in the oven.DO NOT pack required air spaces with insulation or other materials.When the curing of the refractories is not done as part of the manufacturing process, the manufacturers recommended curing process shall be specified. Follow the instructions for curing the oven. Failure to follow the curing schedule can cause damage to the oven, and void the oven warranty.SAVE THESE INSTRUCTIONSmailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.com4 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Commercial OvensLimited WarrantyForno Bravo, LLC Ovens and FireplacesTHE WARRANTYForno Bravo, LLC, an importer and producer of ovens and fireplaces, warrants it ovens and fireplaces (herein referred to as Product) to be free from defects in materials and workmanship for a period of (1) one year from the date of shipment.QUALIFICATIONS TO THE WARRANTYThe complete Product Warranty outlined above does not apply under the following circumstances:(1) The Product was not installed in accordance with Forno Bravo installation instructions and local building codes.(2) The Product has been subjected to non-standard use, including burning fuels with abnormal burning characteristics including, driftwood, coal, plywood and wood products using a binder that may burn at excessive temperatures and cause damage to the Product.(3) This Warranty does not apply to normal wear and tear.(4) This Warranty does not apply to any cracking caused by over-firing or the failure to follow a proper curing schedule.(5) In the event that the Listing plate has been removed, altered or obliterated.(6) On parts that would be normally worn or replaced under normal conditions.(7) Normal cracking due to expansion and contraction stress relief in either the dome or floor tiles.LIMITATION ON LIABILITYIt is expressly agreed and understood that Forno Bravos sole obligation and purchasers exclusive remedy under this Warranty, under any other warranty, expressed or implied, otherwise, shall be limited to replacement, repair, or refund, as specified above, and such liability shall not include, and purchaser specifically renounces any rights to recover, special, incidental, consequential or other damages of any kind whatsoever, including, but not limited to, injuries to persons or damage to property, loss of profits or anticipated profits, or loss of use of the product.In no event shall Forno Bravo be responsible for any incidental or consequential damages caused by defects in its products, whether such damage occurs or is discovered before or after replacement or repair, and whether or not such damage is caused by Forno Bravos negligence. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. The duration of any implied warranty with respect to this Product is limited to the duration of the foregoing warranty. Some states do not allow limitations on how long an implied warranty lasts, so the above may not apply to you.INVESTIGATION OF CLAIMS AGAINST WARRANTYForno Bravo reserves the right to investigate any and all claims against this Warranty and to decide upon method of settlement.DEALERS HAVE NO AUTHORITY TO ALTER THIS WARRANTYForno Bravos employees and dealers have no authority to make any warranties nor to authorize any remedies in addition to or inconsistent with those stated above.HOW TO REGISTER A CLAIM AGAINST WARRANTYIn order for any claim under this Warranty to be valid, Forno Bravo must be notified of the claimed defect in writing or by telephone to Forno Bravo, 251 West Market Street, Salinas, CA 93901. Claims against this Warranty in writing should include the date of installation, and a description of the defect. mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens5 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Table of Contents1. List of Supplied Items............................................................................................ 62. Unpacking and Moving the Oven.......................................................................... 73. Oven Clearances .................................................................................................... 74. Sanitation .............................................................................................................. 85. Ventilation ............................................................................................................. 96. Assembly .............................................................................................................. 137. Partition Wall ....................................................................................................... 148. Gas Specifications (gas models) ......................................................................... 159. Natural and Propane (LP) Gas (gas models) ...................................................... 1510. Electrical Specifications (gas models).............................................................. 1811. Initial Operation (gas models) .......................................................................... 1812. Daily Operation (gas models) ........................................................................... 1913. Initial Operation (wood models) ...................................................................... 1914. Daily Operation (wood models) ........................................................................ 2115. Maintenance and Cleaning ............................................................................... 21Appendix 1: Wiring Diagram (gas models) ............................................................. 23Appendix 2: Listing Labels ...................................................................................... 24Appendix 3: Gas Model Orifice Conversion ............................................................ 25Appendix 4: Forno Bravo Type 1 Hood Diagrams .................................................. 26Appendix 5: Dimensions ......................................................................................... 31 mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens6 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.71. List of Supplied ItemsOven Kit (OK)assembly requiredOven dome with integral vent;Firebrick tile cooking floor;Complete ceramic fiber board floor insulation;Complete ceramic fiber blanket dome insulation;Insulated metal door with thermometer;Gas burner with electronic controls (gas oven);Optional brick arch;Optional venting pipe or Forno Bravo Type 1 hood.Knocked Down Oven (KD)assembly requiredOven dome with integral vent;Firebrick tile cooking floor;Complete ceramic fiber board floor insulation;Complete ceramic fiber blanket dome insulation;Insulated metal door with thermometer;Metal oven tray, stand and surround;Gas burner with electronic controls (gas oven);Optional brick arch;Optional venting pipe or Forno Bravo Type 1 hood.Fully Assembled Oven (FA)Fully assembled and insulated oven with metal stand, surround, stainless steel tile guard, and brick arch;Insulated metal door with thermometer;Gas burner with electronic controls (gas oven);Optional venting pipe or Forno Bravo Type 1 hood. Professionale OKModena2G OKRoma Napolimailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens7 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.72. Unpacking and Moving the OvenThe Forno Bravo Commerical ovens must be removed from the delivery truck with a forklift and set on the ground.DO NOT USE A LIFTGATE TO LOWER THE OVEN FROM THE DELIVERY TRUCK TO THE GROUND.Be sure to use a forklift rated to lift more than the oven weight. Fork length must be at least 6 feet, if not, fork extensions should be used. The oven is very top heavy so spread the forks as far apart as possible.Oven WeightsUse a forklift to set the oven chamber on the included stand. Line up the stand openings on the oven tray to fit over the stand.Do not attempt to roll or drag the oven.THE OVEN IS VERY TOP HEAVY. MOVING THE OVEN UP OR DOWN A RAMP ON A PALLET JACK IS NOT SAFE.DO NOT TURN THE OVEN ON ITS SIDE!3. Oven ClearancesIt is essential to maintain clearance space between the oven components and any combustible material, such as walls and ceilings. Failure to maintain these clearances can result in fire.Combustible Wall ClearanceThe oven must have a minimum 1" (25mm) clearance to combustibles from all sides, and 14" (356mm) clearance to combustibles from the top. If building materials will contact the oven, they must be completely noncombustible. Please note that standard drywall (or sheet rock) is considered a combustible. The area directly above the doorway and 6" (152mm) to each side of the doorway must be covered with non-combustible material.Oven Weight (lbs.)Forklift RatingProfessionale110-FA 3,090 4,000Professionale120-FA 3,303 4,000Roma 110-FA 3,600 5,000Roma 120-FA 4,000 6,000Modena2G120-FA 3,090 5,000Modena2G140-FA 3,830 5,000Modena2G160-FA 3,950 6,000Modena2G180-FA 4,212 6,000Napoli 120-FA 5315 6,000Napoli 140-FA 5614 6,000mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens8 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Non-combustible construction may contact the oven and must then maintain 1" (25mm) clearance to combustibles.Install this oven only on a non-combustible floor, which extends at least 36" (914mm) in front of and 30" (762mm) to either side of the door.If the space between the legs of the stand is used for wood storage, it is recommended that it be a covered container or box to prevent the possibility of sparks or embers from making contact with the stored wood. An 8-1/2" (eight and one-half inch) air space clearance is required between the bottom of the oven and any wood storage container.If the oven installation uses a Type 1 Hood, there must be a minimum of 3 inches of clearance between the hood and any combustible surface.4. SanitationThe Forno Bravo Modena2G Series ovens carry an ETL Sanitation listing. The oven interior only is listed to NSF/ANSI Standard 4. This means that the surfaces of the oven which are meant to be left exposed after the facade has been put in place, have been evaluated from the standpoint of sanitation and food safety and complies with NSF/ANSI Standard 4. To operate the oven in accordance with NSF/ANSI Standard 4, only pizza and bread products may be cooked directly on the floor of the oven. Other types of food may be cooked on or in pans, or other suitable containers to prevent spillage onto the oven deck. Any facade above and/or within 6 inches to the side of the doorway must be constructed of non-combustible building materials. If using an exhaust hood over the oven, make sure your facade allows for the proper access for removal of the hood filters.IMPORTANT NOTE: If you are enclosing the oven behind a partition wall, you must allow access to UL Marking label attached to the oven stand.Outdoor Installations The Forno Bravo Commercial ovens are ETL approved for outdoor installation. When installed outdoors, the open area beneath the oven must be enclosed. The oven may be installed in a weatherproof enclosure. Be sure to maintain all clearances and adhere to the installation requirements included in this manual. Keep the area around the and beneath the oven clear of grass, leaves, and other combustible materials.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens9 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75. VentilationThis information is provided to assist in safe and functional installation of Forno Bravo commercial ovens. The oven must be installed in accordance with all relevant local and national codes, and in a manner acceptable to the authority having jurisdiction.It is never appropriate to use vent in any part of an exhaust system connected to a Forno Bravo oven. Due to the possibility of sparks entering the duct, exhaust systems serving Solid Fuel equipment SHOULD NOT be combined with exhaust systems serving other (non-solid-fuel) cooking equipment. Submit you venting plans to your local authorities before proceeding with your installation, as there may be additional requirements in your area.There are two venting options for Forno Bravo Commercial ovens. These methods are Direct Connection of a Grease Duct or UL103 Type HT listed chimney (Direct Venting) and a Type 1 Exhaust Hood installed according to NFPA 96 and the UMC with Grease Duct venting.VERY IMPORTANT! SUBMIT YOUR VENTING PLANS TO LOCAL CODE AUTHORITIES BEFORE PROCEEDING WITH INSTALLATION.Most cities accept the UL listed Direct Connection method, however a few cities will require the use of a Type I grease hood over the oven opening and vent. Check with your local building department to determine which method or methods are acceptable.1. Direct Connection.An 8" (inside diameter) Listed UL103 Type HT or Grease Duct/Building Heating Appliance Chimney may be connected to the integral refractory vent at the top of the Forno Bravo Commercial ovens. A field built grease duct, constructed and installed to the specifications of a grease duct as detailed in NFPA 96 or the International Mechanical Code, may also be used. For Grease Duct installation requirements refer to the Selkirk Metalbestos Model PS and IPS Grease Duct Installation Instructions or Metal-Fab IPIC Installation Instructions. For UL103 Type HT installation requirements, refer to the Simpson DuraTech (or equivalent) chimney system installation instructions.2. Type-1 Exhaust Hood Installed per NFPA 96.(For commercial applications only)If required, a Type 1 hood can be installed above the oven opening and set on the top of the oven as show in the illustration in Appendix 2. This installation method meets the standard for ventilation control and fire protection for commercial cooking operations. The exhaust hood dimensions must be 48" wide, 38" deep, 24" high.Duct Velocity 1500-2500 FPM - Volume: 800-1000 CFMThe grease filters must be positioned at the rear of the exhaust hood and must be of the steel baffle type (Mesh type grease filters must not be used).The front of the exhaust hood must set forward 20" from the front of the oven face. The face of the filter must be a minimum of 42" from the oven heath per the Uniform Mechanical Codes. (UMC) or 48" per NFPA 96. The sides of the exhaust hood must extend a minimum of 6" to either side of the oven door opening.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens10 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7There must be a minimum of 3" of clearance between the hood and any combustible surface.See illustration in Appendix 2 on hood installation.FIRE SUPPRESSIONCheck with your local code officials to see if fire suppression is required in your area. If fire suppression is required, you must vent the oven using a Type 1 hood, constructed and installed in accordance with NFPA 96. Forno Bravo offers UL Listed Exhaust hoods for our ovens that are pre-piped for ANSUL R-102 fire suppression. We do not recommend aiming any fire suppression nozzles into the cooking chamber of the oven. All installations are subject to the approval of the local authority having jurisdiction.IMPORTANT SAFETY CONSIDERATIONSSolid-fuel exhaust contains creosote and other substances that accumulate in ducting, creating a risk of fire. The rate of accumulation will vary with respect to flue gas temperature, wood type and moisture content. Frequent, regularly scheduled, thorough flue cleaning is the best way to minimize the risk of flue fires.PROPER AIRFLOW (gas models)Building your oven into a decorative enclosure can create the potential for venting problems and can result in poor burner performance and damage to oven components.There are four basic airflow guidelines to follow regarding oven venting that will help ensure proper operation and performance of the oven burners. These guidelines will help prevent damage to the oven gas and electrical components due to improper venting and installation. See the illustrations below on proper venting airflow.Proper VentingThe ONLY opening for air to enter the space beneath the oven should be at the front of the oven. This will eliminate the chance of air movement or cross drafts beneath the oven that can disrupt the oven burners.Improper Venting #1DO NOT block the flow of air underneath the oven. It is necessary to provide combustion air to the oven burners. Airflow MUST be provided through an opening underneath the front of the oven.Improper Venting #2DO NOT install an enclosure around the oven that is open to the attic at the top. This can result in air movement that can disrupt proper burner operation, and can cause backward airflow through the burner causing significant damage to the oven.Improper Venting #3DO NOT install an enclosure around the oven chamber that has two air intake openings. Air moving equipment outside the oven enclosure can create a low pressure zone that can result in air movement that can disrupt proper burner operation. Altered airflow can cause backward airflow through the burner causing significant damage to the oven.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens11 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens12 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens13 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.76. AssemblyOven StandThe oven can be installed on a custom concrete masonry unit (CMU) stand, on a custom metal stand, or on the stand provided with the oven.Oven AssemblyLay the insulating boards on the hearth and spread a thin bed of fine sand on top of the boards. Set the floor tiles on the sand, tapping them flush and level with a rubber mallet. Assemble the oven dome pieces and seal the OUTSIDE of the oven joints with a 2" wide x 3/4" deep band of FB mortar, a special high temperature mortar.DO NOT PUT MORTAR INSIDE THE INTERLOCKING OVEN DOME PIECES.Attach the optional brick arch using standard masons mortar, and then wrap the oven in 4" of insulating blanket on the side and 6" insulation on top of the oven.If you are installing your oven with Direct Connection venting, install the chimney anchor plate on the oven vent using concrete screws.If you are using the Forno Bravo surround, attach the enclosure panels using supplied rivets.Attach the BurnerAttach the burner and burner control unit using supplied nuts and bolts, according to the illustrations in Section 9.1.Concrete block stand and stucco installation.Forno Bravo stand and enclosure installation.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens14 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Top View 7. Partition WallThe oven can be installed behind a decorative partition wall.A MAJOR CAUSE OF OVEN-RELATED FIRED IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.DO NOT PUT WOOD AND DRYWALL IN CONTACT WITH THE OVEN. IF YOU NEED TO ENCLOSE YOUR OVEN, USE NON-COMBUSTIBLE METAL STUDS AND CONCRETE BACKER BOARD.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens15 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.78. Gas Specifications (gas models)When installing a Forno Bravo Commercial Gas oven, have a licensed gas installer provide the hook-up and test all fittings and pipe connections for leaks. Use approved gas leak detectors (soap solutions or equivalent) over and around the fittings and pipe connections.DO NOT USE FLAME TO TEST FOR LEAKS! The burner manifold pressures have been adjusted and tested at the factory. A variety of factors can influence these pressures, so be sure to test the individual burner manifold pressures and adjust the valves as necessary to achieve the required pressures. Note: The gas valves are shipped in the 'on' position.Gas Supply PressureNatural Gas: 5 to 8 inches WCPropane (LP): 12 to 15 inches WCThe gas supply must be capable of providing at least 125,000BTU at listed pressures.Forno Bravo recommends that the appliances individual shutoff valve (supplied by others) be left readily accessible. Forno Bravo also recommends that inspection and maintenance of the burners and gas piping connections of this appliance be performed at regularly scheduled intervals (every 8 months to 1 year) and only by professional gas appliance service agencies. Gas Code Limitations The installation of this appliance must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, The Natural Gas installation Code CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2, as applicable including: The appliance and its individual shutoff valve (supplied by others) must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa). The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve (supplied by others) during any pressure testing of the gas supply piping system at test pressure, equal to or less than 1/2 psi (3.45 kPa). 9. Natural (NG)and Propane (LP) Gas (gas models)9.1 Burner InstallationCAUTION: Thermocouple must not come in contact with direct flames!WARNING: The burner may not light during the first try due to air in gas line. Please cycle unit 2-3 times and try again before calling technical support, see step eight.1. Bolt the Burner Assembly flange to the mounting plate located at the bottom of the oven stand.Note: The top of the burner head must be level with the top of the oven cooking floor.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens16 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.72. Attach the Burner Assembly to the gas line.3. Bleed air from the line.4. Mount the Control Box for easy access.5. Snap the Quick Disconnect connectors together.6. Install the thermocouple.6.1 The thermocouple temperature probe should be installed at 3 oclock (right side) looking at the oven floor from the top. The burner opening should be installed at 10 oclock (left side), on the opposite side of the oven.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens17 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.76.2. Thermacouple hold will be pre-drilled by Forno Bravo using a 3/8 inch masonry bit eight to nine inches above the floor, centered in the oven dome piece.6.3. Insert the tip of the thermocouple probe into the hole, so that probe is visible two inches inside oven.6.4 Attach the male / female connectors to connect the thermocouple probe to the burner control box.Caution: Do not place thermocouple near gas burner, which is located at 10 oclock, as the flame will cause the thermocouple to malfunction.7. Attach Power Cord to Control Box, plug unit into outlet.NOTE: Control Box has been preprogrammed to 200 F, to begin curing process.8. Turn Control Box to on. It will calibrate once the initial cycle is complete. Repeat two - three times if it does not light the first time.Once the burner is lit, turn to Heat.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens18 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.710. Electrical Specifications (gas models)Have a licensed electrician wire the transformer terminal strip with a 120V, 15 or 20 amp lead.Electrical Code Limitations ELECTRICAL GROUNDING: This appliance must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical code, ANSI/NFPA 70.WarningElectrical Grounding InstructionsThis appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug.11. Initial Operation (gas models)First Day1. Confirm that the unit is plugged in,and the gas supply is on. 2. Rotate front panel selector switch to ON and confirm that the controller display is illuminated and read a temperature in the PV window (no error indicator).3. When ready to start the oven burners, set temperature by pressing the left button the controller once to indicate SP1 on display. Press the Up and Down arrows until the temperature displayed in the SV window reaches 200 degrees F. Press the right key to enter the temperature.4. Rotate the selector switch to Heat and the burners will ignite.5. If FLAME FAIL light comes on, wait 5 seconds and push RESET button to reset the igniter. If FLAME FAIL light comes on more than three times, do not use the oven and consult a qualified repair person.First Day Cure1. Allow oven to operate at 200 degrees F for one hour, then increase the temperature to 300 degrees F, and allow the oven to operate at that temperature for 4 hours. Increase the temperature to 400 degrees F and allow the oven to operate for 4 hours.2. Turn the oven off and close the oven door.Second Day Cure1. Set the oven temperature to 400 degrees F, and turn the oven on. Allow the oven to operate at 400 degrees F for one hour.2. Raise the oven temperature 100 degrees F each hour until the oven temperature reaches 800 degrees F.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens19 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.73. Your oven is ready for Daily Operation. CautionTake Care to Follow the INITIAL OPERATION Instructions. Failure to Properly Break-In Your Oven Can Cause Significant Damage and Void The Oven Warranty.Small "HAIRLINE" cracks CAN occur IN THE OVEN DOME with normal heating and cooling. They will not AFFECT the performance or LONGEVITY of the oven. If cracks of 1/8" or more develop, contact Forno Bravo Customer Service.12. Daily Operation (gas models)Daily Start Up1. Remove the oven door and follow the Initial Operation instructions for turning on the oven.2. Set the oven to the desired cooking temperature and allow it time to reach the selected temperature.Turning Off the Oven1. Turn the Switch Selector to OFF.2. Always wait 5 minutes before relighting the oven NEVER OPERATE THE OVEN WITH THE OVEN DOOR CLOSED.IMPORTANT: If at any time you feel that the burner is not operating properly, turn the oven off and call for service. Before servicing, disconnect the electrical supply at the breaker and turn off the gas supply at the appliances individual gas shutoff valve.In the event of a power failure, no attempt should be made to operate the oven. Additional Settings and Important Notes1. Pressing the Left Hand selection button a second time in secession will allow SP2 to be adjusted. The temperature setting indicated is the temperature BELOW the Set Point SP1 that the secondary burner (used for initial heating and for high throughput baking) will shut off. The shipped setting is Minus 10 degrees F. For example, if Set Point SP1 is 600 degrees F, upon reaching 590 degrees F, the secondary burner will shut off and the primary burner will continue to run until the SP1 of 600 degrees F is reached. In the event that the oven temperature falls more than 10 degrees F below the desired temperature, the secondary burner will turn on.2. On initial oven start-up after initial installation, or after retrofitting the gas line, there may be sufficient air introduced into the gas line that repeated FLAME FAIL indications may occur until all air is removed from the line. Seek competent professional assistance to resolve the problem.3. The maximum temperature setting on the controller is set to 800 degrees F.4. The controller has optional alarms, AL1 and AL2 which are not used. Ignore the AL1 and AL2 lights.13. Initial Operation (wood models)It is important at this point that you cure your oven slowly, by building a series of five increasingly larger fires, starting with a low temperature. If you begin building large fires in your oven right way, you will compromise your oven's longevity and ability to cook well, and mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens20 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7cause damage, including cracking.After you have installed your oven, there is still a great deal of moisture in the mortars, hearth concrete, vermiculite, and the oven chamber and vent. Each of these oven components was recently produced using an air-drying, water-based process. Simply letting the oven stand for a week does not "cure" the moisture out of them oven.Before you start the curing process, let the complete oven sit for one week. Then, start a series of low and growing fires, using the analog temperature gauge provided in the oven door/frame. The temperature gauge reads the ovens air temperature. For a more accurate temperature reading of the oven refractory surfaces, which can be use for many types of cooking, you can use the optional Digital Infrared Thermometer, which can be purchased in the Forno Bravo Store.Day 1. Maintain a fire temperature of 300F throughout the day and as long as possible into the evening.Day 2. Repeat at 350F.Important Note. While it is difficult to maintain consistent, low temperature fires, it is critical for proper curing that you do not go above these temperatures during the first two days.Day 3. Repeat at 400F.Day 4. Repeat at 450F.Day 5. Repeat at 500F.Close the oven door every evening to preserve dryness and heat. Small "HAIRLINE" cracks CAN occur IN THE OVEN DOME with normal heating and cooling. They will not AFFECT the performance or LONGEVITY of the oven. If cracks of 1/8" or more develop, contact Forno Bravo.Important NotesUse solid wood fuels only. DO NOT use charcoal, pressure treated lumber, chipped wood products, sappy wood such as pine, laminated wood or any material other than dry medium or hard firewood.Do not use products not specified for use with this oven.DO NOT USE liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene or similar liquids) to start or maintain a fire.Never use water to lower temperature inside the oven, or to extinguish the fire.There must be a period of time between completing the masonry work and beginning the actual firing cure. Longer is better than shorter, particularly for the actual dome cement. The cement and mortar must cure first and this process is actually improved by keeping the cement moist and not letting it dry out. Cement is exothermic and gives off heat. If you were to start the oven curing too soon, you drive this exothermic action the wrong way and damage the new cement.Also, using a space heater can help, but only so far. It is not an alternative to fire curing. We tested a space heater in an assembled Forno Bravo precast oven for two days, then quickly heated the oven up, (don't do this at home -- it was an experiment to see what would happen to an oven that we have here) and we found that we created a very large amount of steam from the oven, mortars and vermiculite, which went on for hours and hours.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens21 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.714. Daily Operation (wood models)Oven bricks are intended for direct contact with bread and/or pizza products only. All other food products must not come into contact with brick surface but should be contained within approved cookware.Start your fire using a taste-free, odor-free fire starter and dry kindling. Build your fire up slowly, adding wood to the back and sides as the fire grows.Continue to add wood until the oven reaches the desired temperature. Then, move the fire to one side and brush the oven floor. Only use a copper or brass brush, and do not use steel wire brushes, natural fiber brushes or wet clothes to clean the oven floor.The fire must be built directly on the oven floor. DO NOT ELEVATE the fire.You can monitor your oven temperature using the analog oven air temperature gauge provided with the oven, or with an optional Digital Infrared Thermometer.DO NOT over fire your oven, or build a fire where flame exits the oven door opening.BEWARE of very high temperatures in the oven and use long oven gloves and mitts to handle pots and tools. DO NOT put unprotected hands or arms inside oven while it is lit.BEWARE of flying sparks from mouth of oven. Ensure that no combustible materials are within range of oven at any time.DO NOT close the oven door fully while a fire is in the oven. Closing the door fully will cut off oxygen to the fire, causing the fire to erupt suddenly when the door is removed. Always keep door tilted to allow air to circulate in the oven.Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen up a fire in the oven. Keep all such liquids well away from the oven when in use.The oven should be operated only with the doors fully opened or fully closed. When doors are left partially open, gas and flame may be drawn out of the oven opening, creating the risk of both fire and smoke.Keep the oven door opening free of all combustible materials when the oven is in operation.Disposal of Ashes. Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor, or on the ground, well away from all combustible materials pending disposal. When the ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in the closed container until all cinders have thoroughly cooled.Wood can be stacked in the area under the oven hearth.15. Maintenance and CleaningThe oven can inspected through the door opening. Allow the oven to completely cool before inspecting the vent and chimney pipe for creosote build up.Have your chimney cleaned by a professional chimney sweep if you have doubts about your ability to clean it. Use a plastic, wood, or steel brush. Do not use a brush that will scratch the stainless steel liner of your chimney. Scrub the spark arrestor with a wire brush.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens22 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7To remove the Chimney Cap for cleaning, either twist counter-clockwise to remove the entire cap, or unscrew the four (4) screws that attach the caps support legs to the cap base. The Tee Cleanout Cap can be removed by turning counter-clockwise. Be sure to replace Tee Cleanout Cap when you are finished cleaning the chimney. Creosote Formation and need for removal. When wood is burned slowly, it produces tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cook oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.The oven flue should be inspected at least twice a year to determine when creosote buildup has occurred.When creosote has accumulated, it should be removed to reduce risk of fire.For installations that use a Type 1 Hood, refer to the exhaust hood manufacturers recommendations for inspection, maintenance, and cleaning.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens23 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Appendix 1: Wiring Diagram (gas models)mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens24 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Appendix 2: Listing LabelsFO251 W. MARKET ST.SALINAS, CA 93901www.fornobravo.com MODENA2G SERIES AND PROFESSIONALESERIES GAS BURNERDO NOT REMOVE OR COVER THIS LABEL. CONFORMS TO: ANSIZ83.11 UL737 UL2162 NSF STD 4. CERTIFIED TO: ANSI Z83.11/CSA 1.8W/N 204903178150WHI-2-1/4 X 3 .013 ALUMINUMTWO 7/32 HOLESPRINTS BLACK ONLYPRICE:100 @ $2.99 EA.250 @ $1.32 EA.500 @ $.80 EA.+$48.00 SET UP CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)+$50.00 TYPESETTING CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)PLEASE PROOF COMPLETELY - SIGN AND RETURN IF OKAY TO PRINT.THE NAMEPLATE WILL PRINT EXACTLY AS IT APPEARS HERE.DO NOT SIGN IF CHANGES WERE MADE.A NEW PROOF WILL NEED TO BE SENT.THANK YOUXMODENA2G SERIESPROFESSIONALE SERIESWOOD GASFO251 W. MARKET ST.SALINAS, CA 93901www.fornobravo.com MODENA2G SERIES REFRACTORY OVEN WHI- 120 140 160 180 2-1/4 X 3 .013 ALUMINUMTWO 7/32 HOLESPRINTS BLACK ONLYPRICE:100 @ $2.99 EA.250 @ $1.32 EA.500 @ $.80 EA.+$48.00 SET UP CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)+$100.00 TYPESETTING CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)PLEASE PROOF COMPLETELY - SIGN AND RETURN IF OKAY TO PRINT.THE NAMEPLATE WILL PRINT EXACTLY AS IT APPEARS HERE.DO NOT SIGN IF CHANGES WERE MADE.A NEW PROOF WILL NEED TO BE SENT.THANK YOUXDO NOT REMOVE OR COVER THIS LABEL. CONFORMS TO: ANSIZ83.11 UL737 UL2162 NSF STD 4. CERTIFIED TO: ANSI Z83.11/CSA 1.8W/N 204823178150FO251 W. MARKET ST.SALINAS, CA 93901www.fornobravo.comPROFESSIONALE SERIES REFRACTORY OVEN WHI-110 120 WOOD GAS 2-1/4 X 3 .013 ALUMINUMTWO 7/32 HOLESPRINTS BLACK ONLYPRICE:100 @ $2.99 EA.250 @ $1.32 EA.500 @ $.80 EA.+$48.00 SET UP CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)+$50.00 TYPESETTING CHARGE (ONE TIME CHARGE UNLESS A CHANGE IS MADE)PLEASE PROOF COMPLETELY - SIGN AND RETURN IF OKAY TO PRINT.THE NAMEPLATE WILL PRINT EXACTLY AS IT APPEARS HERE.DO NOT SIGN IF CHANGES WERE MADE.A NEW PROOF WILL NEED TO BE SENT.THANK YOUXDO NOT REMOVE OR COVER THIS LABEL. CONFORMS TO: ANSIZ83.11 UL737 UL2162 NSF STD 4. CERTIFIED TO: ANSI Z83.11/CSA 1.8W/N 204843178150mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens25 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Appendix 3: Gas Model Orifice ConversionThis appliance can be equipped with orifices sized for operation with Natural Gas (NG) or Liquid Propane (LP). Orifice sizes necessary for: Natural Gas: Primary 3.25, Secondary 4.0 Liquid Propane: Primary 2.5, Secondary 2.5Follow the instructions below to convert the burner orifices.1. Remove the piston pins of the start up and flame detection cables from the respective electrodes.2. Unscew the pipe union. (1/2 in)3. Unscrew the nut using wrench #14.4. Remove the valve block from the burner.5. Unscrew the connection of the 1st burner.6. Unscrew the burner orifice.7. Substitute the orifice of the 1st burner.8. Carry out the same operation to replace the orifice for the second burner.9. Screw all the parts back together, in the reverse sequence.mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comInstallation and Operating ManualForno Bravoinfo@fornobravo.comwww.fornobravo.comCommercial OvensProfessionale, Roma, Modena2G, Napoli Ovens26 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Appendix 4: Forno Bravo Type 1 Hood DiagramsProfessionale .............................................................................................................................................27Roma ...........................................................................................................................................................28Modena .......................................................................................................................................................29Napoli ..........................................................................................................................................................30mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com27 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com28 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com29 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com30 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com31 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7Installation and Operating ManualCommercial OvensProfessionale, Roma, Modena2G, Napoli OvensAppendix 5: Oven DimensionsProfessionale110-W-OK ..........................................................................................................................32Professionale110-W-FA ...........................................................................................................................35Roma 110-W-FA.........................................................................................................................................38Professionale120-W-OK ..........................................................................................................................41Professionale120-W-FA ...........................................................................................................................44Roma 120-W-FA.........................................................................................................................................47Professionale110-G-OK ...........................................................................................................................50Professionale110-G-FA ............................................................................................................................53Roma 110-G-FA .........................................................................................................................................56Professionale120-G-OK ...........................................................................................................................59Professionale120-G-FA ............................................................................................................................62Roma 120-G-FA .........................................................................................................................................65Modena2G 120-W-OK ..............................................................................................................................68Modena2G120-W-FA ................................................................................................................................71Napoli 120-W-FA/FA-NS ...........................................................................................................................74Modena2G140-W-OK ...............................................................................................................................78Modena2G140-W-FA ................................................................................................................................81Napoli 140-W-FA/FA-NS ...........................................................................................................................84Modena2G160-W-OK ...............................................................................................................................88Modena2G160-W-FA ................................................................................................................................91Modena2G180-W-OK ...............................................................................................................................94Modena2G180-W-FA ................................................................................................................................97Modena2G120-G-OK ..............................................................................................................................100Modena2G 120-G-FA ..............................................................................................................................103Napoli 120-G-FA/FA-NS ..........................................................................................................................106Modena2G140-G-OK ..............................................................................................................................110Modena2G140-G-FA ...............................................................................................................................113Napoli 140-G-FA/FA-NS ..........................................................................................................................116Modena2G160-G-OK ..............................................................................................................................120Modena2G160-G-FA ...............................................................................................................................123Modena2G180-G-OK ..............................................................................................................................126Modena2G180-G-FA ...............................................................................................................................129mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com32 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.718" Ovenopening 12" 50" Plus 8" insulation + facademin 60" recommended 12-1/2" A A4" Ceramicfloor insulationApprox. 1/4" sand and mortarbetween cooking floor and insulationAllow 4" per side for insulationDecorative facade(*see chart)Optional archand landing extension3" Dome wall 62" Recommended Min 63"RecommendedMin 57" Decorativefacade14" above completeddome assembly; 8 12" 22" 26-1/2" 33" 34"-41"Recommended 62" SECTION A-ASide ElevationMin 3-1/2" Hearthwith 1/2" rebarAllow 6" for insulationDecorative facade(*see chart)Lift gate service provided.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Allow 36" from front of ovenlanding to combustibles;Non combustibleconcrete hearth;Allow 1" clearance allthe way around sidewalls;Clearance to combustibles:Top ViewFront ViewRecommended minimumwith no arch / landingShown with non combustibleconcrete hearthProfessionale 110WWood Fired Pizza OvenSKU: FPRO110-WOKUL103HT Chimney flue with8" interior sold separately30" Side clearancefrom door opening;Crate ships 48"W x 54"D x 62"H;Approx weight 2085 lbs.;Allow 14" clearancefrom top of domeincluding facadeFor more information: www.fornobravo.comArchitect DrawingsDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox. 1"Approx. 2"TileApprox. 1"Approx. 2"Stone/Brick VeneerCheck Material Spec.Brick or Masonary non veneerCheck Material Spec.UL-2162, UL-737, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 05/10/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com33 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire meshISO View2-3/4"Rebar &wire mesh 5-1/2" Side Elevation 4" 4" 4" 4" 65" 57" 4" 4" 4" 4" 62" 54" 4" 4" 4" 6" 70"Recommended minimum73"RecommendedminimumArchitect DrawingsProfessionale 110WSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clarity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewFor more information: www.fornobravo.comWood Fired Pizza Oven PadProfessionale 110Woven stand footprintMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 05/10/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com34 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7123478115691012 32" Landing 25-3/4" Interiorwall dimension 1/2" Pizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 44" Interiordome dimension43"FloorGaps between the wall and from landingcan be filled With mortar or equivalentbonding agent. 2-1/2" 59" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.When ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 110WSide ElevationSKU:FPRO110-WOKArchitect DrawingsMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 05/10/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com35 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-1/2"Landing 58" *(+/-2) 44-1/2"Cooking surface62" FlueTransition height 44-1/4" 12-1/2" Back supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles3" Dome wall4"-6" InsulationStainless steelash gaurd63"*(+/-2")67*(+/-2") 48" CookingsurfaceAllow 1" clearancearound side walls 36" 16-1/2" 42-1/4" 16-1/2" 72" 36" 63" *(+/-2") 6" SECTION A-AUL103HT Chimney fluewith 8" interior*(optional)Fork truck or dock access required upon delivery.Crate ships: 68"W x 71"D x 84"H;Oven weight: 3090 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Non combustible metal hearth;Clearance to comustibles:36" clearance from front landing;Specifications:For more information: www.fornobravo.comProfessionale 110WWood Fired OvenArchitect DrawingsSKU: FPRO110-WKD/WFASide ElevationFront ViewTop ViewShown with non combustiblemetal hearthMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/31/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com36 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 60" 52" 67" 59" 5-1/2" 2-3/4" Rebarand wire mesh 6" 4" 75" 4" 4" 68" Professionale 110WPizza Oven PadArchitect DrawingsSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Professionale 110Woven stand footprintISO VIEWTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/31/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com37 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7123478?5691012 25" Landing 25-1/2" Interiorwall dimension 1/2" Pizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 44" Interiordome dimension43"FloorGaps between the wall and from landingcan be filled With mortar or equivalentbonding agent. 2-1/2" 1/4" 58" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.When ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 110WSide ElevationSKU: FPRO110-WKD/WFAMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/31/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com38 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.776" FlueTransition height 93-1/2" 10-1/2" 46"Cookingsurface 45" A A4"-6" Insulation3" Dome wall2-1/2" Firebrickfloor tilesStainless steelash guardBack supportmember4" Floorinsulation 63" 63" 25-1/2"Landing41" CookingsurfaceAllow 1" clearancearound side walls 16-1/2" 42-1/4" 37" 8" 16-3/4" 67" 38" 73" SECTION A-AUL103HT Chimney fluewith 8" interiorSide ElevationFront ViewRoma 110WFor more information: www.fornobravo.comWood Fired Pizza OvenArchitect DrawingsSKU: FR110-WFATop ViewSpecifications:36" clearance from front landing;Clearance to combustibles:Non combustible metal hearth;Allow 1" clearance all the way around side walls;14" clearance above completed dome assembly;30" Side clearance from door opening;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Crate ships 71"W x 73"D x 84"H, up to 3600 lbs..Shown with non combustiblemetal hearthMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com39 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 67" 59" 4" 4" 57" 65" 4" 4" ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4" Rebarand wire mesh 75" 73" 4" 6" 4" 4" Wood Fired Pizza OvenArchitect DrawingsRoma 110WSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clarity;Cut rebar and wire mesh short toconceal inside concrete pad;Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoil to reach stable substrate.Roma 110Woven stand footprintTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com40 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256910Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 25-1/4" Landing 41" 26-1/4" Interiorwall dimension 1/2" 43"Floor44" Interiordome dimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 59" 1/4" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.For more information: www.fornobravo.comRoma 110W SKU: FR110-WFAArchitect DrawingsMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com41 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.718" Ovenopening 12" 54" Plus 8" insulation + facademin 64" recommendedA A4" Ceramincfloor insulationApprox. 1/4" sand and mortarbetween cooking floor and insulationAllow 4" perside for insulationDecorative facade(see chart)Optional archand landing extension 66" Recommended Min 68"RecommendedMin 62" Decorativefacade14" above completeddome assembly; 8 12" 22" 26-1/2" 33" 34"-41"Recommended 68" SECTION A-ASide ElevationMin 3-1/2" Hearthwith 1/2" rebarAllow 6" for insulation on topDecorative facade(see chart)Lift gate service provided.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Allow 36" from front of ovenlanding to combustibles;Non combustibleconcrete hearth;Allow 1" clearance allthe way around sidewalls;Clearance to combustibles:Top ViewFront ViewRecommended minimumwith no arch / landingShown with non combustibleconcrete hearthProfessionale 120WWood Fired OvenArchitect DrawingsSKU: FPRO120-WOKUL103HT Chimney flue with8" interior sold separately30" Side clearancefrom door opening;Crate ships 48"W x 54"D x 66"H;Approx weight 2300 lbs.;Allow 14" clearancefrom top of domeincluding facadeFor more information: www.fornobravo.comDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox. 1"Approx. 2"TileApprox. 1"Approx. 2"Stone/Brick VeneerCheck Material Spec.Brick or Masonary non veneerCheck Material Spec.UL-2162, UL-737, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/24/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com42 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire meshISO View2-3/4"Rebar &wire mesh 5-1/2" Side Elevation 4" 4" 4" 4" 70" 62" 4" 4" 4" 4" 66" 58" 4" 4" 4" 6" 74"Recommended minimum78"RecommendedminimumArchitect DrawingsProfessionale 120WSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewFor more information: www.fornobravo.comPizza Oven PadProfessionale 120Woven stand footprintMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/24/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com43 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256109 25" Landing 26" Interiorwall dimension 1/2" 48" Interiordome dimension47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 58-1/4" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 120WSide ElevationWhen ordering replacent tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO120-WOKMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/24/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com44 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-1/2"Landing 62" *(+/-2") 44-1/2"Cooking surface62" FlueTransition height 44-1/4" 12-1/2" Back supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles3" Dome wall4"-6" InsulationStainless steelash gaurd68"*(+/-2")72"*(+/-2") 48" CookingsurfaceAllow 1" clearancearound side walls 36" 19" 45-1/4" 16-1/2" 72" 36" 68" *(+/-2") 6" SECTION A-AUL103HT Chimney fluewith 8" interior*(optional)Fork truck or dock access required upon delivery.Crate ships 84"W x 84"D x 84"H;Oven weight: 3303 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Non combustible metal hearth;Clearance to comustibles:36" clearance from front landing;Specifications:For more information: www.fornobravo.comProfessionale 120WWood Fired OvenArchitect DrawingsSKU: FPRO120-WKD/WFASide ElevationFront ViewTop ViewShown with non combustiblemetal hearth Made in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/31/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com45 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 64" 60" 72" 64" 5-1/2" 2-3/4" Rebarand wire mesh 4" 80" 4" 4" 72" 6" Professionale 120WPizza Oven PadArchitect DrawingsSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Professionale 120Woven stand footprintISO VIEWTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/31/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com46 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256109 25" Landing 25-1/2" Interiorwall dimension 1/2" 48" Interiordome dimension47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 2-1/2" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 120WSide ElevationWhen ordering replacent tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO120-WKD/WFAMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/31/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com47 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.776" FlueTransition height 93-1/2" 10-1/2" 46"Cookingsurface 47-1/4" A A4"-6" Insulation3" Dome wall2-1/2" Firebrickfloor tilesStainless steelash gaurdBack supportmember4" Floorinsulation 63" 63" 25-1/2"Landing44" CookingsurfaceAllow 1" clearancearound side walls 16-1/2" 45-3/4" 37" 8" 16-1/2" 71" 38" 73" SECTION A-AUL103HT Chimney fluewith 8" interiorSide ElevationFront ViewRoma 120WFor more information: www.fornobravo.comWood Fired Pizza OvenArchitect DrawingsSKU: FR120-WFATop ViewSpecifications:36" clearance from front landing;Clearance to comustibles:Non-combustible metal hearth;Allow 1" clearance all the way around side walls;14" clearance above completed dome assembly;30" Side clearance from door opening;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Crate ships 84"W x 89"D x 84"H, Oven weight: 4000 lbs.Shown with non-combustiblemetal hearthMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com48 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 71" 63" 4" 4" 61" 69" 4" 4" ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4" Rebarand wire mesh 79" 77" 4" 6" 4" 4" Wood Fired Pizza Oven PadArchitect DrawingsRoma 120WSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Roma 120Woven stand footprintTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com49 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.713478111225699 25-1/4" Landing 45" 26-1/4 Interiorwall dimension 1/2" 47"Floor48" Interiordome dimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 63" 1/4" 2-1/2" 1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewRoma 120WSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.For more information: www.fornobravo.comPizza Oven Floor Tile LayoutSKU:FR120-WFAArchitect DrawingsMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 6/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com50 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.718" Ovenopening 12" 50" Plus 8" insulation + facademin 60" recommended 12-1/2" A A4" Ceramicfloor insulationApprox. 1/4" sand and mortarbetween cooking floor and insulationAllow 4" per side for insulationDecorative facade(*see chart)Optional archand landing extension3" Dome wall 62" Recommended Min 63"RecommendedMin 57" DecorativefacadeGas burner cutoutPre-drilledthermocouplelocationAllow 1" clearance allthe way around sidewalls14" above completeddome assemblyNon combustibleconcrete hearth 8 12" 22" 26-1/2" 33" 34"-41"Recommended 62" SECTION A-ASide ElevationMin 3-1/2" Hearthwith 1/2" rebarAllow 6" for insulationDecorative facade(*see chart)Front ViewRecommended minimumwith no arch / landingShown with non combustibleconcrete hearthProfessionale 110GGas Fired Pizza OvenArchitect DrawingsSKU: FPRO110-GOKUL103HT Chimney flue with8" interior sold separatelyAllow 14" clearancefrom top of domeincluding facadeFor more information: www.fornobravo.comApprox weight 2085 lbs.Crate ships 48"W x 52"D x 62"H;Lift gate service provided.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Allow 36" from front of ovenlanding to combustiblesClearance to combustibles:Refer to Gas Burner Drawingfor air and access requirementsGas Requirements:Top ViewDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox. 1"Approx. 2"TileApprox. 1"Approx. 2"Stone/Brick VeneerCheck Material Spec.Brick or Masonary non veneerCheck Material Spec.UL-2162, UL-737, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 05/10/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com51 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire meshISO View2-3/4"Rebar &wire mesh 5-1/2" Side Elevation 4" 4" 4" 4" 65" 57" 4" 4" 4" 4" 62" 54" 4" 4" 4" 6" 70"Recommended minimum73"RecommendedminimumArchitect DrawingsProfessionale 110GSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clarity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewPizza Oven PadProfessionale 110Goven stand footprintFor more information: www.fornobravo.comMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 05/10/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com52 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7123456781112910 32 Landing 25-3/4" Interiorwall dimension 1/2" Cutout for gas burner44" Interiordome dimension43"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landing can be filled with mortar or equivalent bonding agent. 2-1/2" 59" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Architect DrawingSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 110GSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO110-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 05/10/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com53 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-1/2"Landing 58" *(+/-2) 44-1/2"Cooking surface62" FlueTransition height 44-1/4" 12-1/2" Back supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles3" Dome wall4"-6" InsulationStainless steelash gaurd63"*(+/-2)67"*(+/-2)48" CookingsurfaceAllow 1" clearancearound side wallsGas burner cutout 36" 16-1/2" 42-1/4" 16-1/2" 72" 36" 63" *(+/-2") 6" SECTION A-AUL103HT Chimney fluewith 8" interior*(optional)Fork truck or dock access required upon delivery.Crate ships 68"W x 71"D x 84"H, Oven weight: 3090 lbs.For more information: www.fornobravo.comProfessionale 110GGas Fired OvenArchitect DrawingsSKU: FPRO110-GKD/GFASide ElevationFront ViewShown with non combustiblemetal hearthCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Allow 36" from front of ovenlanding to combustibles14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewNon combustibleconcrete hearth30" Side clearance from door openingMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com54 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 60" 52" 67" 59" 5-1/2" 2-3/4" Rebarand wire mesh 6" 4" 75" 4" 4" 68" Professionale 110GPizza Oven PadArchitect DrawingsSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Professionale 110Goven stand footprintISO VIEWTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com55 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7123456781112910 25" Landing 25-1/2" Interiorwall dimension 1/2" Cutout for gas burner44" Interiordome dimension43"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landing can be filled with mortar or equivalent bonding agent. 2-1/2" 58" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 110GSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO110-GKD/GFAMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com56 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.776" FlueTransition height 93-1/2" 10-1/2" 46"Cookingsurface 45" A A4"-6" Insulation3" Dome wall2-1/2" Firebrickfloor tilesStainless steelash gaurdBack supportmember4" Floorinsulation 63" 63" 25-1/2"Landing41" CookingsurfaceAllow 1" clearancearound side wallsGas burner cutout 16-1/2" 42-1/4" 37" 8" 16-3/4" 67" 38" 73" SECTION A-AUL103HT Chimney fluewith 8" interiorSide ElevationFront ViewRoma 110GFor more information: www.fornobravo.comGas Fired Pizza OvenArchitect DrawingsSKU: FR110-GFAShown with non combustiblemetal hearthTop ViewGas Requirements:Refer to Gas Burner Drawingfor air, & access requirementsClearance to combustibles:Allow 1" clearance all the way aroundside walls;14" above completed dome assembly;30" Side clearance from door opening;Allow 36" from front of ovenlanding to combustibles;Non combustible concrete hearth.Specifications:Wood, liquid gas or propane fuel;Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Crate ships 71"W x 73"D x 84"H, Oven weight: 3700 lbs.Made in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com57 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 67" 59" 4" 4" 57" 65" 4" 4" ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4" Rebarand wire mesh 75" 73" 4" 6" 4" 4" Gas Fired Pizza Oven PadArchitect DrawingsRoma 110GSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Roma 110Goven stand footprintTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com58 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256910Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 25-1/2" Landing 26-1/4" Interiorwall dimension 1/2" 41" Cutout for gas burner43"Floor44" Interiordome dimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 59" 1/4" For more information: www.FornoBravo.com1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutRoma 110GSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.SKU: FR110-GFAArchitect DrawingsMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com59 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.718" Ovenopening 12" 54" Plus 8" insulation + facademin 64" recommendedA A4" Ceramincfloor insulationApprox. 1/4" sand and mortarbetween cooking floor and insulationAllow 4" perside for insulationDecorative facade(see chart)Optional archand landing extension 66" Recommended Min 68"RecommendedMin 62" DecorativefacadeGas burner cutoutPre-drilledthermocouplelocationAllow 1" clearance allthe way around sidewalls14" above completeddome assemblyNon combustibleconcrete hearth 8 12" 22" 26-1/2" 33" 34"-41"Recommended 68" SECTION A-ASide ElevationMin 3-1/2" Hearthwith 1/2" rebarAllow 6" for insulation on topDecorative facade(see chart)Front ViewRecommended minimumwith no arch / landingShown with non combustibleconcrete hearthProfessionale 120GGas Fired OvenArchitect DrawingsSKU: FPRO120-GOKUL103HT Chimney flue with8" interior sold separatelyAllow 14" clearancefrom top of domeincluding facadeFor more information: www.fornobravo.comApprox weight 2300 lbs.Crate ships 48"W x 52"D x 66"H;Lift gate service provided.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Allow 36" from front of ovenlanding to combustiblesClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox. 1"Approx. 2"TileApprox. 1"Approx. 2"Stone/Brick VeneerCheck Material Spec.Brick or Masonary non veneerCheck Material Spec.UL-2162, UL-737, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/24/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com60 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire meshISO View2-3/4"Rebar &wire mesh 5-1/2" Side Elevation 4" 4" 4" 4" 70" 62" 4" 4" 4" 4" 66" 58" 4" 4" 4" 6" 74"Recommended minimum78"RecommendedminimumArchitect DrawingsProfessionale 120GSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewFor more information: www.fornobravo.comPizza Oven PadProfessionale 120Goven stand footprintMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/24/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com61 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256910 25" Landing 48" Interiordome dimension26" Interiorwall dimension 1/2" 47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Cutout for gas burnerDo not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landingcan be filled with mortar or equivalentbonding agent. 58-1/4" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 120GSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO120-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/24/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com62 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-1/2"Landing 62" *(+/-2") 44-1/2"Cooking surface62" FlueTransition height 44-1/4" 12-1/2" 4" Floorinsulation2-1/2" Firebrickfloor tiles3" Dome wall4"-6" InsulationStainless steelash gaurd68"*(+/-2")72"*(+/-2") 48" CookingsurfaceAllow 1" clearancearound side wallsGas burner cutout 36" 19" 45-1/4" 16-1/2" 72" 36" 68" *(+/- 2") 6" SECTION A-AUL103HT Chimney fluewith 8" interior*(optional)Fork truck or dock access required upon delivery.Crate ships 84"W x 84"D x 84"H, up to 3303 lbs.For more information: www.fornobravo.comProfessionale 120GGas Fired OvenArchitect DrawingsSide ElevationFront ViewShown with non combustiblemetal hearthCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Non combustibleconcrete hearthAllow 36" from front of ovenlanding to combustibles30" Side clearance from door opening14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewSKU: FPRO120-GKD/GFAMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com63 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 64" 60" 72" 64" 5-1/2" 2-3/4" Rebarand wire mesh 4" 80" 4" 4" 72" 6" Professionale 120GPizza Oven PadArchitect DrawingsSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Professionale 120Goven stand footprintISO VIEWTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com64 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256910 25" Landing 48" Interiordome dimension26" Interiorwall dimension 1/2" 47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome forthermal expansion and contractionduring operation.Cutout for gas burnerDo not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landingcan be filled with mortar or equivalentbonding agent. 2-1/2" 62" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutProfessionale 120GSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FPRO120-GKD/GFAMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/31/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com65 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.776" FlueTransition height 93-1/2" 10-1/2" 46"Cookingsurface 47-1/4" A A4"-6" Insulation3" Dome wall2-1/2" Firebrickfloor tilesStainless steelash gaurdBack supportmember4" Floorinsulation 67" 67" 25-1/2"Landing48" CookingsurfaceAllow 1" clearancearound side wallsGas burner cutout 16-1/2" 45-3/4" 37" 8" 20" 71" 38" 73" SECTION A-AUL103HT Chimney fluewith 8" interiorSide ElevationFront ViewRoma 120GFor more information: www.fornobravo.comGas Fired Pizza OvenArchitect DrawingsSKU: FR110-GFAShown with non combustiblemetal hearthTop ViewGas Requirements:Refer to Gas Burner Drawingfor air, & access requirementsClearance to combustibles:Allow 1" clearance all the way aroundside walls;14" above completed dome assembly;30" Side clearance from door opening;Allow 36" from front of ovenlanding to combustibles;Non combustible concrete hearth.Specifications:Wood, liquid gas or propane fuel;Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Crate ships 84"W x 89"D x 84"H, up to 4100 lbs.Made in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com66 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 71" 63" 4" 4" 61" 69" 4" 4" ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4" Rebarand wire mesh 79" 77" 4" 6" 4" 4" Gas Fired Pizza Oven PadArchitect DrawingsRoma 120GSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Roma 120Goven stand footprintTop ViewSide ElevationFor more information: www.fornobravo.comMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com67 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7134781112256910Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 25-1/4" Landing 26-1/4" Interiorwall dimension 1/2" 47"Floor48" Interiordome dimensionCutout for gas burnerPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 63" 1/4" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutRoma 120GSide Elevation1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.For more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.SKU: FRO120-GFAMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 6/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com68 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior Landing 56" Plus 8" insulation + facademin 66" recommendedA AAllow 4" per side for insulationApprox 1/4" sand or mortarbetween cooking floor and insulation4" Ceramic floorinsulationOptional arch and landingextensionAllow for decorativefacade see chart 60" 12" 8" 23-1/2" 34" - 41"Recommended34"Min 68" Recommended Min 66" 66"RecommendedMin 23" Allow 6" for insulation on topAllow for decorativefacade see chartRecommended Minimumwith no arch / landingSection A-AShown with non combustibleConcrete HearthMin 3-1/2" Hearthwith 1/2" rebarDecorativefacadeFor more information: www.fornobravo.comModena2G 120WArchitect DrawingsFront ViewSide ElevationTop ViewRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeClearance to combustibles:Allow 1" clearance allthe way around sidewalls14" above completeddome assemblyNon combustibleconcrete hearthSpecifications:Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Crate ships 78"W x 82"D x 80"H;Approx weight 3090 lbs.30" Side clearance from door openingSheet 1 of 3UL103HT Chimey flue with8" interior sold separatelyAllow 36" from front of ovenlanding to combustiblesCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Fork truck or dock access required upon deliverySKU: FM2G120-WOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerCheck Material SpecApprox 2"Brick or Masonary non veneerUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com69 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 60" 68" 68" 4" 4" 60" 4" 4" 5-1/2" 2-3/4"Rebar and wire mesh5-1/2" Reinforced concrete pad1/2" RebarWire mesh6"4"4"4"74"Recommended minimum76"RecommendedminumumModena2G 120Woven stand footprintMondena2G 120W FoundationRevision 02/18/2016ISO ViewTop ViewSide ElevationTop ViewSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;For more information: www.fornobravo.comArchitect DrawingsSheet 2 of 3Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Made in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com70 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7123456789101112 1/2" 26-1/4" Interiorwall dimension48" Interiordome dimension47"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 1/4" 1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.For more information: www.fornobravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 120WSide ElevationGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.When ordering replacement tilesreference tile number and pizza oven model.Revision 02/18/2016Sheet 3 of 3SKU: FM2G12O-WOKMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com71 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-3/4"Landing 45" 76" Fluetransition height44-1/2"Cooking surface4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStainless steelash gaurdStand backsupport member 68" 64" 48" Cookingsurface 16-1/2" 8" 36" 44-1/4" 16-1/2" 36" 72" 64" SECTIONA-AUL103HT Chimney fluewith 8" interiorModena2G 120WWood Fired Pizza OvenArchitect DrawingsSKU: FM2G120-WKD/WFAFork truck or dock access required upon delivery.Crate ships 78"W x 82"D x 80"H, up to 3090 lbs.Front ViewSide ElevationShown with non combustiblemetal hearthFor more information: www.fornobravo.comCheck local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Non combustible metal hearth;36" clearance from front landing;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Top ViewMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com72 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 76" 74" 4" 6" 4" 4" 5-1/2" Reinforced concrete pad1/2" RebarWire mesh 58" 66" 68" 4" 4" 60" 4" 4" 4" 4" 4" 4" 5-1/2" 2-3/4" Rebar andwire meshArchitect DrawingsWood Fired Pizza Oven PadModena2G 120WSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;ISO ViewTop ViewSide ElevationFor more information: www.fornobravo.comModena2G 120Woven stand footprintMade in the U.S.A.12345Commercial Wood Fired Pizza OvenRevision 03/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com73 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 25-1/4" Landing 26-1/4" Interior walldimensions47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.48" Interiordome dimension 2-1/2" 59" 1/4" 125691043781112Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 3/8" mortar, sairset or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 120WSide Elevation1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.When ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FM2G120-WKD/WFAArchitect DrawingsMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com74 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.797" Fluetransition height 42-1/4" Total height 103-1/2" 43"Cookingsurface 10-1/2" 78" A A4"-6"Insulation4" Dome wallBack supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles 36" 16" 45-3/4" 61" 23" 42" SECTION A-AOven standUL103HT Chimney fluewith 8" interiorTile enclosureTop View48" Cookingsurface68-1/2"Allow 1" clearancearound side walls30" Side clearance from door openingNapoli 120WFront ViewSide ElevationFor more information: www.fornobravo.comArchitect DrawingsRevision 02/22/2016Sheet: 1 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:36" clearance from front landing.14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:SKU: FN120WNon combustible metal hearthWood Fired OvenMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com75 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 26"Oven Opening 10-1/2" 68" A A4"-6"Insulation4" Dome wall4" Floorinsulation2-1/2" Firebrickfloor tiles 23" 42" 60" 16" 34"- 41"Recommended70"Recommended minimumSECTION A-AUL103HT Chimney fluewith 8" interiorMinimum 3-1/2" hearthwith 1/2" rebar2-1/2" Thick tileTile enclosure70"Recommendedminimum 68" 70"RecommendedminimumTop View48" CookingsurfaceAllow 1" clearancearound side walls30" Side clearance from door openingFront ViewSide ElevationFor more information: www.fornobravo.comRevision 02/22/2016Sheet: 2 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:36" clearance from front landing.14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:SKU: FN120W-NSNon combustible metal hearthShown with non combustibleConcrete Hearth Architect DrawingsWood Fired OvenNapoli 120WMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com76 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 6" 76-1/2" 4" 4" 4" 79-1/2" 69-1/2"Napoli 120Woven stand footprint 60-1/2" 4" 4" 62-1/2" 4" 4" 4" 4" 4" 68-1/2" 4" 71-1/2" 5-1/2" 2-3/4" Rebarand wire meshSide Elevation5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewNapoli 120W FoundationArchitect DrawingsTop ViewFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Pizza Oven PadMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/22/2016Sheet: 3 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com77 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 1/2" 26-1/4" Interiorwall dimension48" Interiordome dimension47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.When ordering replacement tilesreference tile number and pizza oven model.125961043871112 2-1/2" 54-1/4" 1/4" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset ,or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutNapoli 120WSide ElevationFor more infomation: www.fornobravo.com1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FN120WMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/22/2016Sheet: 4 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com78 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior Landing 64" Plus 8" insulation + facademin 74" recommendedA AAllow 4" per side for insulationApprox 1/4" sand or mortarbetween cooking floor and insulation4" Ceramic floorinsulationOptional arch and landingextensionAllow for decorativefacade see chart 68" 12" 8" 23-1/2" 34" - 41"Recommended34"Min 76" Recommended Min 74" 74"RecommendedMin 23" Allow 6" for insulation on topAllow for decorativefacade see chartRecommended Minimumwith no arch / landingSection A-AShown with non combustibleConcrete HearthMin 3-1/2" Hearthwith 1/2" rebarDecorativefacadeFor more information: www.fornobravo.comModena2G 140WArchitect DrawingsFront ViewSide ElevationTop ViewAllow 14" clearancefrom top of domeincluding facadeClearance to combustibles:Crate ships 78"W x 82"D x 80"H;Approx weight 3300 lbs.30" Side clearance from door openingFork truck or dock access required upon deliveryCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsUL103HT Chinmey flue with8" interior sold separatelySheet 1 of 3Revision 02/18/2016SKU: FM2G140-WOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com79 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 84" 4" 6" 84" 76" 4" 4" 5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4"Rebar and wire mesh 60" 68" 76" 4" 4" 68" 4" 4" ISO ViewTop ViewSide ElevationModena2G 140Woven stand footprintArchitect DrawingsModena2G 140W FoundationFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewSheet 2 of 3Revision 02/18/2016Made in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com80 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.73478111213125691014 25-3/4" Interiorwall dimension 1/2" 56" Interiordome dimension54-3/4"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 1/4" 2-1/2" 1/4" mortar, sairset, or #60 meshsand to level floor.Specifications:Floor is NSF-4 rated with 2-1/2" thick surface.Use 3/8" mortar, sairset, or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 140WSide ElevationRevision 02/18/2016Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.For more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and oven model.Sheet 3 of 3SKU: FM2G140-WOKMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com81 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 44-1/4 76" Fluetransition height44-1/2"Cooking surface25-3/4"Landing4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tilesStainless steelash gaurdStand back supportmember4" Floorinsulation 72" 76" Allow 1" clearancearound side walls 56" Cookingsurface 47-1/4 16-1/2" 8" 36" 72" 36" 16-1/2" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 140WWood Fired Pizza OvenArchitect DrawingsSKU: FM2G140-WKD/WFAFront ViewSide ElevationShown with non combustiblemetal hearthFor more information: www.fornobravo.comFork truck or dock access required upon delivery.Crate ships 84"W x 83"D x 84"H, up to 3830 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Non combustible metal hearth;36" clearance from front landing;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Top ViewMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/14/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com82 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 82" 84" 4" 4" 4" 4" 76" 4" 4" 68" 4" 4" 4" 4" 4" 4" 74" 66" 5-1/2" 2-3/4" Rebarand wire meshTop ViewModena2G 140WArchitect DrawingsFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Modena2G 140Woven stand footprintWood Fired Pizza Oven PadSide ElevationMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/14/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com83 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 32" Landing 54-3/4"Floor56" Interiordome dimension 1/2" 26" Interior walldimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 66-1/2" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 140WSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FM0140-WKD/WFAArchitect Drawings1256109143478111213Made in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/14/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com84 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.797" Fluetransition height2-1/2" Firebrickfloor tiles4" Ceramincfloor insulation 45" Total height 103-1/2" 43" 10-1/2" A A4"-6"Insulation4" Dome wallBack supportmember 36" 16" 50-1/4" 23" 61" 42" SECTION A-ASampleoven standUL103HT Chimney fluewith 8" interiorTile enclosureTop View52" Cookingsurface76-1/2"Allow 1" clearancearound side wallsNapoli 140WFront ViewClearance to comustibles:14" clearance above completed dome assembly;36" clearance from front landing.Specifications:Side ElevationWood fuel can be upgraded to gas unit.Refer to gas model for specifications;Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Available with or without the stand;For more information: www.fornobravo.comArchitect DrawingsRevision 02/03/2016Allow 1" clearance all the way around side walls;Sheet: 1 of 4Fork truck or dock access required upon delivery.SKU: FN140WWood Fired OvenMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com85 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 26"Oven Opening 10-1/2" 78" A A4"-6"Insulation4" Dome wall4" Floorinsulation2-1/2" Firebrickfloor tiles 23" 42" 60" 16" 34"- 41"Recommended78"Recommended minimumSECTION A-AUL103HT Chimney fluewith 8" interiorMinimum 3-1/2" hearthwith 1/2" rebar2-1/2" Thick tileTile enclosure78"Recommendedminimum 76" 78"RecommendedminimumTop View52" CookingsurfaceAllow 1" clearancearound side walls30" Side clearance from door openingNapoli 140WFront ViewSide ElevationFor more information: www.fornobravo.comArchitect DrawingsRevision 02/19/2016Sheet: 2 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:36" clearance from front landing.14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:SKU: FN140W-NSNon combustible metal hearthShown with non combustibleConcrete HearthWood Fired OvenMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com86 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 6" 84-1/2" 4 4" 4" 87-1/2" Napoli 140Woven stand footprint77-1/2" 4" 4" 71-1/2" 4" 4" 4" 4" 4" 76-1/2" 4" 68-1/2" 79-1/2" 5-1/2" 2-3/4" Rebarand wire meshSide Elevation5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewSpecifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Napoli 140W FoundationArchitect DrawingsTop ViewFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Pizza Oven PadMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/19/2016Sheet: 3 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com87 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.71256910143478111213 24-3/4" Landing 1/2" 25-3/4" Interiorwall dimension 56" Interiordome dimension54-3/4"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 62-1/2" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 meshsand to level floor.Formore information: www.fornobravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel thepizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutNapoli 140WSide ElevationWhen ordering replacement tilesreference tile number and pizza oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FN140WMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/19/2016Sheet: 4 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com88 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 33" Exterior landing 64" Plus 8" insulation + facademin 74" recommended4" Ceramic floorinsulationUL103HT Chimney flue with8" interior sold separatleyOptional arch and landingAllow 4" per side forinsulationAllow for decorative facade see chartbelow 76" 76"Recommended Min82"RecommendedMinDecorativefacade 23-1/2" 23" 34"Min34" - 41"Recommended 82" Allow 6" for insulation on topAllow for decorativefacade see chartMin 3-1/2" Hearthwith1/2" rebarModena2G 160WArchitect DrawingsFront ViewSide ElevationTop ViewRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeApprox weight 3600 lbs.30" Side clearance from door openingSection A- AShown with non combustibleConcrete HearthRecommended Minimumwith no arch / landingApprox 1/4" sand or mortar between cookingfloor and insulationFor more information: www.fornobravo.comSheet: 1 of 3Crate ships 78"W x 82"D x 80"H;Clearance to combustibles:Allow 1" clearance allthe way around sidewalls14" above completeddome assemblyNon combustibleconcrete hearthAllow 36" from front of ovenlanding to combustiblesSpecifications:Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Fork truck or dock access required upon deliverySKU: FM2G160-WOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com89 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 6" 4" 4 92"Recommendedminimum 84" Recommended minimum Modena2G 160Woven stand footprint4"4"4"4"84"76"4"4"4"4"76" 68" 2-3/4"Rebar and wire mesh5-1/2"Side ElevationISO View5-1/2" Reinforced concrete pad1/2" RebarWire meshTop ViewModena2G 160W FoundationArchitect DrawingsFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 02/18/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com90 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.712569101314347811121516 25-3/4" Landing 5/8" 27" Interiorwall dimensions 56" Interiordome dimension54-3/4"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 71-1/2" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 mesh sand to level floor.For more information: www.fornobravo.comSpecifications:Floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 160WSide ElevationWhen ordering replacement tilesreference tile number and oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FM2G160-WOKMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Sheet: 3 of 3Revision 02/18/2016mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com91 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 44-1/4" 76" Fluetransition height25-3/4"Landing44-1/2"Cooking surface4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStand back supportmemberStainless steelash gaurd 84" 80" Allow 1" clearancearound side walls56" x 64"Cooking surface 56-1/4" 80" 16-1/2" 36" 71" 36" 8" 16-1/2" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 160WWood Fired Pizza OvenArchitect DrawingsSKU: FM2G160-WKD/WFAFork truck or dock access required upon delivery.Crate ships 92"W x 80"D x 84"H, up to 3950 lbs.Front ViewSide ElevationShown with non combustiblemetal hearthCheck local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Non combustible metal hearth;36" clearance from front landing;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Top ViewSpecifications:For more information: www.fornobravo.comMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/11/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com92 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 66" 74" 4" 4" 4" 4" 84" 76" 5-1/2" 2-3/4" Rebarand wire meshSide ElevationISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 92" 4" 82" 6" 4" 4" Top ViewModena2G 160WArchitect DrawingsFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Modena2G 160Woven stand footprintWood Fired Pizza Oven PadMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/11/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com93 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.71256910144378111213151654-3/4" x 72"Floor25-1/4"Landing 1/2" 56" Interiordome dimension 26-1/4" Interior walldimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 2-1/2" 75-1/2" 1/4" 1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 160WSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.Architect DrawingsSKU: FM160-WKD/WFAMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/11/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com94 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior oven landing 64" Plus 8" insulation + facademin 74" recommendedA AUL103HT Chimney flue with8" interior sold seperatelyOptional arch and landingAllow for decorativefacade see chartbelowAllow 4" per sidefor insulationApprox 1/4" sand and mortarbetween cooking floor andinsulation4" Ceramic floorinsulation 76" Recommended Min 90"RecommendedMin 84" Decorative facade 12" 8" 23-1/2" 34" - 41"Recommended 23" 34" Min 90" Allow 6" for insulation on topAllow for decorativefacade see chartMin 3-1/2"Hearth with1/2" rebarModena2G 180WArchitect DrawingsFront ViewSide ElevationRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeCrate ships 78"W x 100"D x 85"H;Approx weight 3900 lbs.30" Side clearance from door openingSection A-AShown with non combustibleConcrete HearthRecommended Minimumwith no arch / landingSheet: 1 of 3Fork truck or dock access required upon deliveryCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Top ViewFor more information: www.fornobravo.comSKU: FM2G180-WOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com95 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 6" 4" 100" 84" Modena2G 180Woven stand footprint4"4"4"4"92"86"4"4"4"4"76"68"2-3/4"Rebar and wire mesh 5-1/2" 5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewModena2G 180W FoundationArchitect DrawingsRevision 02/18/2016Top ViewSide ElevationFor more information: www.fornobravo.comSheet: 2 of 3Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com96 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7125691013141834781112151617 25-3/4" Landing 5/8" 27" Interiorwall dimension 56" Interiordome dimension54-3/4"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 78" 2-1/2" 1/4" Specifications:Floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 180WSide ElevationWhen ordering replacement tilesreference tile number and oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.1/4" mortar, sairset, or #60 mesh sand to level floor.For more informatio: www.fornobravo.comRevision 02/18/2016Sheet: 3 of 3SKU: FM2G180-WOKMade in the U.S.A.Commercial Wood Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com97 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 73" 76" Fluetransition height 10-1/2" 44-1/2"Cooking surface 44-1/4" 25-3/4""Landing4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStainless steelash gaurdStand back supportmember 88-1/2" 92" 56" x 72" Cooking surfaceAllow 1" clearncearound side wallsFor more information: www.fornobravo.com 88-1/2" 16-1/2" 64" 36" 8" 16-1/2" 36" 72" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 180WWood Fired Pizza OvenArchitect DrawingsSKU: FM2G180-WKD/WFAFork truck or dock access required upon delivery.Crate ships 99"W x 80"D x 84"H, up to 4212 lbs.Front ViewSide ElevationShown with non combustiblemetal hearthCheck local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Non combustible metal hearth;36" clearance from front landing;30" Side clearance from door opening;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Top ViewSpecifications:Made in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/11/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com98 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1-/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 66" 74" 92" 84" 4" 6" 4" 4" 82" 100" 2-3/4" Rebarand wire mesh 5-1/2" Architect DrawingsWood Fired Pizza Oven PadModena2G 180WSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;ISO ViewTop ViewSide ElevationFor more information: www.fornobravo.comModena2G 180Woven stand footprintMade in the U.S.A.12345Commercial Wood Fired Pizza OvenRevision 03/11/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com99 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7125691013141834731112151617 32" Landing 54-3/4" x 72"Floor 1/2" 56" Interiordome dimension26" Interior walldimensionPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 82" 1/4" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 180WSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.Architect DrawingsSKU: FM2G180-WKD/WFAMade in the U.S.A.Commercial Wood Fired Pizza Oven12345Revision 03/11/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com100 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior Landing 56" Plus 8" insulation + facademin 66" recommendedA AAllow 4" per side for insulationApprox 1/4" sand or mortarbetween cooking floor and insulation4" Ceramic floorinsulationOptional arch and landingextensionAllow for decorativefacade see chart 60" Gas burner cutoutPre-drilledthermocouple location 12" 8" 23-1/2" 34" - 41"Recommended34"Min 68" Recommended Min 66" 66"RecommendedMin 23" Allow 6" for insulation on topAllow for decorativefacade see chartRecommended Minimumwith no arch / landingSection A-AShown with non combustibleConcrete HearthMin 3-1/2" Hearthwith 1/2" rebarDecorativefacadeFor more information: www.fornobravo.comModena2G 120GArchitect DrawingsFront ViewSide ElevationRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeCrate ships 78"W x 82"D x 80"H;Approx weight 3090 lbs.30" Side clearance from door openingSheet 1 of 3UL103HT Chimney flue with8" interior sold separatelyFork truck or dock access required upon deliveryCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Specifications:Wood, liquid gas or propane fuel;Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Top ViewGas Requirements:Refer to Gas Burner Drawingfor air, & access requirementsSKU: FM2G120-GOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"N/ABrick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerCheck Material SpecApprox 2"Brick or Masonary non veneerUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com101 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 60" 68" 68" 4" 4" 60" 4" 4" 5-1/2" 2-3/4"Rebar and wire mesh5-1/2" Reinforced concrete pad1/2" RebarWire mesh6"4"4"4"74"Recommended minimum76"RecommendedminumumModena2G 120Goven stand footprintMondena2G 120G FoundationRevision 02/18/2016ISO ViewTop ViewSide ElevationFor more information: www.fornobravo.comArchitect DrawingsSheet 2 of 3Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com102 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.713478111225691047"Floor48" Ineteriordome dimension 1/2" 26-1/4" Interiorwall dimensionCutout for gas burnerFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 1/4" 2-1/2" For more information: www.FornoBravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 120GSide ElevationGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.When ordering replacement tilesreference tile number and pizza oven model.1/4" mortar, sairset, or #60 mesh sand to level pizza oven floorSKU: FM2G120-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/18/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com103 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.725-3/4Landing 45" 76' Fluetransition height44-1/2"Cooking surface4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStainless steelash gaurdStand backsupport member 68" 64" Gas burner cutout48" Cookingsurface 16-1/2" 8" 36" 44-1/4" 16-1/2" 36" 72" 64" SECTIONA-AUL103HT Chimney fluewith 8" inhteriorModena2G 120GGas Fired Pizza OvenArchitect DrawingsSKU: FM2G120-GKD/GFAFork truck or dock access required upon delivery.Crate ships 78"W x 82"D x 80"H, up to 3090 lbs.Front ViewSide ElevationShown with non combustiblemetal hearthFor more information: www.fornobravo.comCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Top ViewGas Requirements:Refer to Gas Burner Drawingfor air, & access requirementsClearance to combustibles:Allow 1" clearance all the way aroundside walls;14" above completed dome assembly;30" Side clearance from door opening;Allow 36" from front of ovenlanding to combustibles;Non combustible concrete hearth.Specifications:Wood, liquid gas or propane fuel;Made in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/16/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com104 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 76" 74" 4" 6" 4" 4" 5-1/2" Reinforced concrete pad1/2" RebarWire mesh 58" 66" 68" 4" 4" 60" 4" 4" 4" 4" 4" 4" 5-1/2" 2-3/4" Rebar andwire meshArchitect DrawingsGas Fired Pizza Oven PadModena2G 120GSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;ISO ViewTop ViewSide ElevationFor more information: www.fornobravo.comModena2G 120Goven stand footprintMade in the U.S.A.12345Commercial Gas Fired Pizza OvenRevision 03/16/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com105 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7125691012118734 25-1/4" Landing 1/2" 26-1/4" Interiorwall dimension47"Floor48" Interiordome dimensionCutout for gas burnerPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 59" 1/4" 1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 120GSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.Architect DrawingsSKU: FM120-GKD/GFAMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/16/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com106 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.797" Fluetransition height 42-1/4" Total height 103-1/2" 43"Cookingsurface 10-1/2" A A4"-6"Insulation4" Dome wallBack supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles 36" 16" 45-3/4" 23" 61" 42" SECTION A-AOven standUL103HT Chimney fluewith 8" interiorTile enclosureTop View48" Cookingsurface68-1/2"Allow 1" clearancearound side walls30" Side clearance from door opening;Gas burner cutoutNapoli 120GFront ViewSide ElevationFor more information: www.fornobravo.comArchitect DrawingsRevision 02/19/2016Sheet: 1 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 78"D x 78"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Specifications:36" clearance from front landing;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:SKU: FN120GNon combustible metal hearth;Gas Requirements:Refer to Gas Burner Drawing forair return & access requirementsWood, liquid gas, or propane fuel;Gas Fired OvenMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com107 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 26"Oven Opening 10-1/2" 68" A A4"-6"Insulation4" Dome wall4" Floorinsulation2-1/2" Firebrickfloor tiles 23" 42" 60" 16" 34"- 41"Recommended70"Recommended minimumSECTION A-AUL103HT Chimney fluewith 8" interiorMinimum 3-1/2" hearthwith 1/2" rebar2-1/2" Thick tileTile enclosure70"Recommendedminimum 68" 70"RecommendedminimumTop View48" CookingsurfaceAllow 1" clearancearound side walls30" Side clearance from door opening;Gas burner cutoutFront ViewSide ElevationFor more information: www.fornobravo.comRevision 02/19/2016Sheet: 2 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:36" clearance from front landing;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Non combustible metal hearth;Shown with non combustibleConcrete HearthSKU: FN120G-NSArchitect DrawingsGas Fired OvenNapoli 120GRefer to Gas Burner Drawing forair return & acess requirementsGas Requirements:Made in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com108 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 6" 76-1/2" 4" 4" 4" 79-1/2" 69-1/2"Napoli 120Woven stand footprint 60-1/2" 4" 4" 62-1/2" 4" 4" 4" 4" 4" 68-1/2" 4" 71-1/2" 5-1/2" 2-3/4" Rebarand wire meshSide Elevation5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewNapoli 120G FoundationArchitect DrawingsTop ViewFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Pizza Oven PadMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/19/2016Sheet: 3 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com109 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 1/2" 26-1/4" Interiorwall dimension48" Interiordome dimension47"FloorPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Gas burner cutoutWhen ordering replacement tilesreference tile number and pizza oven model.125961043871112 2-1/2" 1/4" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset ,or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutNapoli 120GSide ElevationFor more infomation: www.fornobravo.com1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FN120GMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/19/2016Sheet: 4 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com110 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior Landing 64" Plus 8" insulation + facademin 74" recommendedA AAllow 4" per side for insulationApprox 1/4" sand or mortarbetween cooking floor and insulation4" Ceramic floorinsulationOptional arch and landingextensionAllow for decorativefacade see chartUL103HT Chimney flue with8" interior sold separately 68" Gas burner cutoutPre-drilledthermocouple location 12" 8" 23-1/2" 34" - 41"Recommended34"Min 76" Recommended Min 74" 74"RecommendedMin 23" Allow 6" for insulation on topAllow for decorativefacade see chartRecommended Minimumwith no arch / landingSection A-AShown with non combustibleConcrete HearthMin 3-1/2" Hearthwith 1/2" rebarDecorativefacadeFor more information: www.fornobravo.comModena2G 140GArchitect DrawingsFront ViewSide ElevationRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeCrate ships 78"W x 82"D x 80"H;Approx weight 3300 lbs.30" Side clearance from door openingSheet: 1 of 3Fork truck or dock access required upon deliveryCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewSKU: FM2G140-GOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com111 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 84" 4" 6" 84" 76" 4" 4" 5-1/2" Reinforced concrete pad1/2" RebarWire mesh 5-1/2" 2-3/4"Rebar and wire mesh 60" 68" 76" 4" 4" 68" 4" 4" ISO ViewTop ViewSide ElevationModena2G 140Goven stand footprintRevision 02/18/2016Architect DrawingsModena2G 140G FoundationFor more information: www.fornobravo.comSheet 2 of 3Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com112 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.73478111213141096521 24-3/4"Landing 25-3/4" Interiorwall dimension 1/2" 56" Interiordome dimension54-3/4"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Cutout for gas burner 2-1/2 62-1/2" 1/2" Specifications:Floor is NSF-4 rated with 2-1/2" thick surface.Use 3/8" mortar, sairset, or #60 mesh sand tolevel the floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 140GSide ElevationGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.1/4" mortar, sairset, or #60 meshsand to level floor.When ordering replacement tilesreference tile number and oven model.For more information: www.fornobravo.comRevision 02/18/2016Sheet 3 of 3SKU: FM2G140-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com113 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 44-1/4 76" Fluetransition height44-1/2"Cooking surface25-3/4"Landing4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tilesStainless steelash gaurdStand back supportmember4" Floorinsulation 72" 76" Gas burner cutoutAllow 1" clearancearound side walls 56" Cookingsurface 47-1/4 16-1/2" 8" 36" 72" 36" 16-1/2" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 140GGas Fired Pizza OvenArchitect DrawingsSKU: FM2G140-GKD/GFAFront ViewSide ElevationShown with non combustiblemetal hearthFor more information: www.fornobravo.comFork truck or dock access required upon delivery.Crate ships 84"W x 83"D x 84"H, up to 3830 lbs.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Non combustible metal hearth.30" Side clearance from door opening;36" from front of oven landing to combustibles;14" above completed dome assembly;Allow 1" clearance all the way aroundside walls;Clearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/14/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com114 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7ISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 82" 84" 4" 4" 4" 4" 76" 4" 4" 68" 4" 4" 4" 4" 4" 4" 74" 66" 5-1/2" 2-3/4" Rebarand wire meshTop ViewModena2G 140GArchitect DrawingsFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Modena2G 140Goven stand footprintGas Fired Pizza Oven PadSide ElevationMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/14/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com115 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.72156910141312118743 32" Landing 54-3/4"Floor56" Interiordome dimension 1/2" 26" Interior walldimensionCutout for gas burnerPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 66-1/2" 2-1/2" 1/4" 1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 140GSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FM0140-GKD/GFAArchitect DrawingsMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/14/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com116 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.797" Fluetransition height 45" Total height 103-1/2" 43"Cookingsurface 10-1/2" A A4"-6"Insulation4" Dome wallBack supportmember4" Floorinsulation2-1/2" Firebrickfloor tiles 36" 16" 50-1/4" 23" 61" 42" SECTION A-AOven standUL103HT Chimney fluewith 8" interiorTile enclosureTop View52" Cookingsurface76-1/2"Allow 1" clearancearound side walls30" Side clearance from door opening;Gas burner cutoutNapoli 140GFront ViewSide ElevationFor more information: www.fornobravo.comArchitect DrawingsRevision 02/22/2016Sheet: 1 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Specifications:36" clearance from front landing;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:SKU: FN140GNon combustible metal hearth;Gas Requirements:Refer to Gas Burner Drawing forair return & access requirementsWood, liquid gas, or propane fuel;Gas Fired OvenMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com117 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 40" Landing 26"Oven Opening 10-1/2" 76" A A4"-6"Insulation4" Dome wall4" Floorinsulation2-1/2" Firebrickfloor tiles 23" 42" 60" 16" 34"- 41"Recommended78"Recommended minimumSECTION A-AUL103HT Chimney fluewith 8" interiorMinimum 3-1/2" hearthwith 1/2" rebar2-1/2" Thick tileTile enclosure78"Recommendedminimum 76" 78"RecommendedminimumTop View52" CookingsurfaceAllow 1" clearancearound side walls30" Side clearance from door opening;Gas burner cutoutFront ViewSide ElevationFor more information: www.fornobravo.comRevision 02/22/2016Sheet: 2 of 4Fork truck or dock access required upon delivery.Crate ships 76"W x 87"D x 84"H, up to 6000 lbs.Check local codes for venting requirments.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Available with or without the stand;Wood fuel can be upgraded to gas unit.Refer to gas model for specifications;Specifications:36" clearance from front landing;14" clearance above completed dome assembly;Allow 1" clearance all the way around side walls;Clearance to comustibles:Non combustible metal hearth;Shown with non combustibleConcrete HearthSKU: FN140G-NSArchitect DrawingsGas Fired OvenNapoli 140GRefer to Gas Burner Drawing forair return & acess requirementsGas Requirements:Made in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com118 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 6" 76-1/2" 4" 4" 4" 79-1/2" 69-1/2"Napoli 140Goven stand footprint 68-1/2" 4" 4" 71-1/2" 4" 4" 4" 4" 4" 76-1/2" 4" 79-1/2" 5-1/2" 2-3/4" Rebarand wire meshSide Elevation5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewNapoli 140G FoundationArchitect DrawingsTop ViewFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Pizza Oven PadMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/22/2016Sheet: 3 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com119 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.73478111213141096521 40" Landing 25-3/4" Interiorwall dimension 1/2" 56" Interiordome dimension54-3/4"FloorFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.Cutout for gas burner 2-1/2 62-1/2" 1/2" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 3/8" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutNapoli 140GSide ElevationGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.1/4" mortar, sairset, or #60 meshsand to level pizza oven floor.When ordering replacement tilesreference tile number and pizza oven model.For more information: www.fornobravo.comSKU: FN140GMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/22/2016Sheet: 4 of 4mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com120 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 33" Exterior landing 64" Plus 8" insulation + facademin 74" recommended4" Ceramic floorinsulationOptional arch and landingAllow 4" per side forinsulationAllow for decorative facade see chartbelow 76" 76"Recommended Min82"RecommendedMinDecorativefacadeGas burner cutoutPre-drilledthermocouplelocation 23" 34"Min 23-1/2" 34" - 41"Recommended 82" Allow 6" for insulation on topAllow for decorativefacade see chartMin 3-1/2" Hearthwith1/2" rebarModena2G 160GArchitect DrawingsFront ViewSide ElevationRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeCrate ships 78"W x 82"D x 80"H;Approx weight 3600 lbs.30" Side clearance from door openingSection A- AShown with non combustibleConcrete HearthRecommended Minimumwith no arch / landingApprox 1/4" sand or mortar between cookingfloor and insulationFor more information: www.fornobravo.comSheet: 1 of 3Fork truck or dock access required upon deliveryWood, liquid gas or propane fuel;Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Specifications:Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewUL103HT Chimney flue with8" interior sold separatelySKU: FM2G160-GOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com121 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 6" 4" 4 92"Recommendedminimum 84" Recommended minimum Modena2G 160Goven stand footprint4"4"4"4"84"76"4"4"4"4"76" 68" 2-3/4"Rebar and wire mesh 5-1/2" Side ElevationISO View5-1/2" Reinforced concrete pad1/2" RebarWire meshTop ViewModena2G 160G FoundationArchitect DrawingsSheet: 2 of 3For more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 02/18/2016mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com122 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.712569101314163478111215Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent. 25-3/4" Landing 5/8" 27" Interiorwall dimension54-3/4"Floor56" Interiordome dimensionCutout for gas burnerFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 71-1/2" 1/4" For more information: www.FornoBravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 160GSide Elevation1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.When ordering replacement tilesreference tile number and pizza oven model.Sheet: 3 of 3Revision 02/18/2016SKU: FM2G160-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com123 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 44-1/4" 76" Fluetransition height25-3/4"Landing44-1/2"Cooking surface4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStand back supportmemberStainless steelash gaurd 84" 80" Allow 1" clearancearound side walls56" x 64"Cooking surfaceGas burner cutout 56-1/4" 80" 16-1/2" 36" 71" 36" 8" 16-1/2" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 160GGas Fired Pizza OvenArchitect DrawingsSKU: FM2G160-GKD/GFAFront ViewSide ElevationShown with non combustiblemetal hearthFor more information: www.fornobravo.comFork truck or dock access required upon delivery.Crate ships 92"W x 80"D x 84"H, up to 3950 lbs.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Non combustible concrete hearth.30" Side clearance from door opening;Allow 36" from front of ovenlanding to combustibles;14" above completed dome assembly;Allow 1" clearance all the way aroundside walls;Clearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/11/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com124 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 4" 4" 66" 74" 4" 4" 4" 4" 84" 76" 5-1/2" 2-3/4" Rebarand wire meshSide ElevationISO View5-1/2" Reinforced concrete pad1/2" RebarWire mesh 92" 4" 82" 6" 4" 4" Top ViewModena2G 160GArchitect DrawingsFor more information: www.fornobravo.comSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Modena2G 160Goven stand footprintGas Fired Pizza Oven PadMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/11/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com125 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.71256910143478111213151625-1/4"Landing 1/2" 54-3/4" x 72"Floor56" Interiordome dimension 26-1/4" Interiorwall dimensionCutout for gas burnerPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 2-1/2" 75-1/2" 1/2" Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewPizza Oven Floor Tile LayoutModena2G 160GSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.SKU: FM2G160-GKD/GFAArchitect DrawingsMade in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/11/2016Sheet: 3 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com126 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 12" 33" Exterior oven landing 64" Plus 8" insulation + facademin 74" recommendedA AUL103HT Chimney flue with8" interior sold separatelyOptional arch and landingAllow for decorativefacade see chartbelowAllow 4" per sidefor insulationApprox 1/4" sand and mortarbetween cooking floor andinsulation4" Ceramic floorinsulation 76" Recommended Min 90"RecommendedMin 84" Decorative facadeGas burner cutoutPre-drilledthermocouplelocation 12" 8" 23-1/2" 34" - 41"Recommended 23" 34" Min 90" Allow 6" for insulation on topAllow for decorativefacade see chartMin 3-1/2"Hearth with1/2" rebarModena2G 180GArchitect DrawingsFront ViewSide ElevationRevision 02/18/2016Allow 14" clearancefrom top of domeincluding facadeCrate ships 78"W x 100"D x 85"H;Approx weight 3900 lbs.30" Side clearance from door openingSection A-AShown with non combustibleConcrete HearthRecommended Minimumwith no arch / landingFor more information: www.fornobravo.comSheet: 1 of 3Fork truck or dock access required upon deliveryCheck local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Allow 36" from front of ovenlanding to combustiblesNon combustibleconcrete hearth14" above completeddome assemblyAllow 1" clearance allthe way around sidewallsClearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewSKU: FM2G180-GOKDecorative Facade AllowancesDepthWidthBrick ArchUsually 5"Approx 3"Brick LandingUsually 8"PreferenceStuccoApprox 1"Approx 2"TileApprox 1"Approx 2"Stone/Brick VeneerApprox 1"Approx 2"Brick or Masonary non veneerCheck Material SpecUL-2162, UL-737, NSF-4, CAN/CGA-1.8, ANSI-Z83.11 ListedMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com127 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 4" 4" 6" 4" 100" 84" Modena2G 180Goven stand footprint4"4"4"4"92"86"4"4"4"4"76"68"2-3/4"Rebar and wire mesh5-1/2"5-1/2" Reinforced concrete pad1/2" RebarWire meshISO ViewModena2G 180G FoundationArchitect DrawingsRevision 02/18/2016Top ViewSide ElevationFor more information: www.FornoBravo.comSheet: 2 of 3Slab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than oven stand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and other considerations. Depending on local conditions,you may have to excavate down 18" or more of topsoil to reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;Top ViewMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com128 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7125691013141834781112151617 25-3/4" Landing 5/8" 27" Interiorwall dimension 54-3/4"Floor56" Interiordome dimensionCutout for gas burnerFloor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand. 78" 2-1/2" 1/4" For more information: www.fornobravo.comSpecifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewFloor Tile LayoutModena2G 180GSide ElevationGaps between the wall and front landing can be filled with mortar or equivalentbonding agent.When ordering replacement tilesreference tile number and pizza oven model.1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Revision 02/18/2016Sheet: 3 of 3SKU: FM2G180-GOKMade in the U.S.A.Commercial Gas Fired Pizza Oven12345mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com129 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 73" 76" Fluetransition height 10-1/2" 44-1/2"Cooking surface 44-1/4" 25-3/4""Landing4"-6" Insulation4" Dome wall2-1/2" Firebrickfloor tiles4" FloorinsulationStainless steelash gaurdStand back supportmember 88-1/2" 92" 56" x 72" Cooking surfaceGas burner cutoutAllow 1" clearncearound side wallsFor more information: www.fornobravo.com 88-1/2" 16-1/2" 64" 36" 8" 16-1/2" 36" 72" SECTION A-AUL103HT Chimney fluewith 8" interiorModena2G 180GGas Fired Pizza OvenArchitect DrawingsSKU: FM2G180-GKD/GFAFork truck or dock access required upon delivery.Crate ships 78"W x 100"D x 85"H, up to 3900 lbs.Check local codes for venting requirements.Product UL listed for UL103HT direct vent,Grease Duct or Type 1 Hood;Wood, liquid gas or propane fuel;Specifications:Non combustible concrete hearth.Allow 36" from front of ovenlanding to combustibles;30" Side clearance from door opening;14" above completed dome assembly;Allow 1" clearance all the way aroundside walls;Clearance to combustibles:Refer to Gas Burner Drawingfor air, & access requirementsGas Requirements:Top ViewFront ViewSide ElevationShown with non combustiblemetal hearth Made in the U.S.A.Commercial Gas Fired Pizza Oven12345Revision 03/11/2016Sheet: 1 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com130 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.75-1/2" Reinforced concrete pad1-/2" RebarWire mesh 4" 4" 4" 4" 4" 4" 4" 4" 66" 74" 92" 84" 4" 6" 4" 4" 82" 100" 2-3/4" Rebarand wire mesh 5-1/2" Architect DrawingsGas Fired Pizza Oven PadModena2G 180GSlab dimensions:Minimum 8" wider than oven stand and hearth;Minimum 10" deeper than ovenstand and hearth;Finished slab should be 2" to 3" above ground level;Refer to local building codes for recommendationsregarding soil compaction, frost line and otherconsiderations. Depending on local conditions,you may have to excavate down 18" or more oftopsoilto reach stable substrate.Specifications:Minimum 5-1/2" deep concrete pad;Reinforced with 1/2" rebar andwire mesh. * wire mesh is not shownin some views for print clearity;Cut rebar and wire mesh short toconceal inside concrete pad;ISO ViewTop ViewSide ElevationFor more information: www.fornobravo.comModena2G 180Goven stand footprintMade in the U.S.A.12345Commercial Gas Fired Pizza OvenRevision 03/11/2016Sheet: 2 of 3mailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.comForno Bravoinfo@fornobravo.comwww.fornobravo.com131 Forno Bravo, LLC 2016. All Rights Reserved. Ver. 1.7 2-1/2" 82" 1/4" 32" Landing 1/2" 56 Interiordome dimension 26" Interior walldimensionCutout for gas burnerPizza oven floor designed to allowapproximately 1/2" gap betweencooking surface and interior dome for thermal expansion and contractionduring operation.Do not fill inside wall with mortaror similar bonding agent. If preferredthe space can be filled with sand.54-3/4" x 72"Floor125691013141834781112151617Specifications:Pizza oven floor is NSF-4 rated with 2-1/2" thick surface.Use 1/4" mortar, sairset, or #60 mesh sand tolevel the pizza oven floor.No more than 3/8" filler around landing ordoor may not fit.Top ViewISO ViewSide ElevationFor more information: www.fornobravo.comWhen ordering replacement tilesreference tile number and pizza oven model.1/4" mortar, sairset, or #60 mesh sand to level pizza oven floor.Gaps between the wall and front landing can be filled with mortar or equivalentbonding agent.Pizza Oven Floor Tile LayoutSKU: FM2G180-GKD/GFAArchitect DrawingsModena2G 180GMade in the U.S.A.12345Sheet: 3 of 3Revision 03/11/2016Commercial Gas Fired Pizza Ovenmailto:info%40fornobravo.com?subject=More%20Information%20Please%21%20http://www.fornobravo.com

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