|TBO 36" in Ventura CA|
That said, I am always (ALWAYS) confronted with the cost constraints of potential customers. I have empathy with those who do not have the budget for a custom brick oven. I encourage, even supply, would-be owner-builders with ample information on this blog.
So, how do my base prices for 36", 42", and 48" interior diameter custom brick ovens compare to the leading (and original) importer of cast refractory ovens from Italy, Mugnaini.
Andrea Mugnaini has written my favorite brick oven cookbook, which I include with every oven I build.
Here are their prices: Medio= from $7550.00
|Mugnaini Prima 100|
Prima 120= from $9550
It is assumed that this does not include shipping, or the slab you need in your backyard to put it on. The metal base, though easy for a machine to move, will rust.
I could not discern what from meant aside from shipping.
Here are my base prices, which include the ground slab, the woodbox, the oven floor with insulation, the dome with insulation, and the face and flue:
TBO 36= $8000.00
TBO 42= 10,000.00
TBO 48= 12,000.00
It's easy to see that value-for-value there is no comparison. What my customers get is a permanent installation with not just plug-and-play customizations.
|TBO 48" Baker's oven in NH|
|TBO 36" in home|
Again, I cannot compete with the factories that make refractory wood-fired ovens; I don't want to. I can offer a true brick oven at a cost that, at least, makes a buyer think twice: do you want a manufactured import, or do you want a brick oven mason to build it the 'the old way' but with 'new thinking'?
Just found this: an oven made by hand in Naples, Italy.