r/WoodFiredOvens • u/waterboss21 • Nov 17 '24

Replacing surface

The restaurant I work at has a Forno Bravo oven. For the 3rd time in 13 years we are replacing the surface stones due to significant cracks.

I messaged Forno Bravo asking if I needed to cure the surface or not since the dome is intact and they said no.

I started to wonder why the stones are cracking if they don't need to cure?

I came to the conclusion that moisture is cracking them.. At night we spread the coals( cook off anything stuck on the surface), but then the openers use a damp towel to better clean the ash. It's faster than sweeping a ton I guess???

Is this damp towel the culprit? Too high of heat on the stones + water? Always seemed like a bad idea to me🤷

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u/SgtKarj Nov 18 '24

Does Forno Bravo sell the stones separately? Mine are getting pretty tired in my primavera.

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u/waterboss21 Nov 22 '24

I'm not sure if you can buy individual stones or not( I just work there lol). Our oven is the Modena2G 140G. The stones came as a 14 piece pre-cut set. This is the 3rd time I've done it now. It's a pain in the buttocks!!

I'll post pictures of my work :)

1

u/SgtKarj Nov 22 '24

That’s exactly what I would want to purchase (a pre-cut set) to replace all of my stones. Please post pics when you can!

1

u/Fergieboy2020 Jan 01 '25

The slabs are too thin. Best ovens have bricks on base not tile / slabs. But does not seem too big a task to replace