CBO vs Forno Bravo: Which Wood-Fired Oven Brand
Chicago Brick Oven and Forno Bravo are the two American wood-fired oven brands that show up in most luxury outdoor kitchen specs. Both build refractory dome ovens to Italian-style traditional formulations; both offer residential lines from countertop through restaurant-grade. The choice between them comes down to construction details, cooking performance differences, and the lineup of available sizes.
Dome Material + Construction
CBO casts their domes from a refractory aggregate matched to high-alumina Italian formulations — high thermal mass, slow heat release, holds temperature well between bakes. Forno Bravo uses a similar aggregate but layers in additional insulation in the dome wall. Both deliver the 700-900°F floor temp Neapolitan pizza demands; Forno Bravo holds temperature roughly 15-20% longer between firings because of the extra insulation. For a kitchen that runs multiple bake sessions over the course of an afternoon, that retention edge translates to less wood consumed and more consistent cook temps.
Cooking Floor Stone
Both brands use FDA-rated cordierite stone for the cooking floor. Cordierite handles the thermal shock of direct flame contact (the floor temp swings 200-300°F as wood is added) without cracking. Forno Bravo's floors are slightly thicker (about 2.5 inches vs CBO's 2.25 inches) which means marginally more thermal mass and slower heat release — meaningful over a long bake but not a difference you'd notice on a single pizza.
Size Lineup
CBO's residential lineup: 500 (28" dome), 750 (38"), 1000 (47"). Forno Bravo's residential lineup: Casa 60 (60cm / 24" dome), Casa 80 (80cm / 32"), Casa 100 (100cm / 40"), Casa 120 (120cm / 48"). Forno Bravo's metric sizing gives finer granularity but most American buyers pick CBO because the three sizes map cleanly to recognizable use cases (solo / family / party). For specialty cases, Forno Bravo's Premio commercial line scales up to 130cm domes that CBO doesn't match.
Dual-Fuel Availability
Both brands offer gas-assist on their mid and large sizes. CBO's gas burner is U-shaped at the back of the floor; Forno Bravo's is straight across the back. The shapes deliver similar heat distribution. Forno Bravo's dual-fuel models include a removable gas burner so you can use the oven wood-only when you want, gas-only when speed matters, or both for fastest possible heat-up. CBO's gas-assist stays installed but isn't required to light — same flexibility in practice.
Pricing
Across matched residential sizes, the brands price within about 10-15% of each other. CBO-750 freestanding wood: ~$5,800. Forno Bravo Casa 80 freestanding wood: ~$6,400. CBO-1000 freestanding dual-fuel: ~$12,000. Forno Bravo Casa 100 freestanding dual-fuel: ~$13,200. Forno Bravo runs slightly higher because of the extra insulation and the more granular sizing tiers. For most buyers, the price difference doesn't move the decision; the choice comes down to brand aesthetic and lineup fit.
Warranty + Service
Both brands offer 10 years on the dome (refractory crack coverage) and 1 year on the gas burner. Both have US-based dealer networks that handle warranty claims. CBO is headquartered in Illinois with a wider authorized dealer network for masonry installs; Forno Bravo is headquartered in California with broader West Coast presence. For warranty service, the brands are functionally equivalent.
Decision Framework
Pick CBO when the residential lineup (500/750/1000) maps cleanly to your needs and you want the American brand with the broadest masonry installer network. Pick Forno Bravo when you want the longer heat retention, when the metric-size granularity helps you fit a specific footprint, or when you're scaling beyond residential into light-commercial use. Both deliver authentic Italian-style wood-fired cooking; the choice is more about fit than about quality.
