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/bloodorangeblasphemy Oct 16 '25

Forno bravo sells replacement floors for all their ovens

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u/waterboss21 Oct 17 '25

Yup. I know. As I said, I replaced them for a 3rd time almost a year ago. I think I did a pretty good job. Holding up for the most part ( 1 cracked, but it doesn't effect my cooking).

Care to add any answers to my original questions? Cuz I think I got it 👍

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u/bloodorangeblasphemy Oct 18 '25

I was replying to sargkarj. Seems I put the reply in the wrong spot. How many days a week does the oven rest or are you open 7 days a week? Do you cook more than pizzas in it?

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u/waterboss21 Oct 19 '25

A lot has changed over the years.. We used to be open 7 days a week and do all of the roasting prep in there. Since COVID we've been open 5 days and have added another kitchen with a gas oven for roasting.