Before building a new oven

[zilli]

Hi there,

After a couples of years, I am back to this forum.
Two years ago, I left Brazil and came to Thailand. Now here, I am
thinking in open my own pizzeria, since the pizzas here are so
different the one I made at Brazil. But here I have a lot of issues
to fix first, from ingredients to wood. But my worry now is about
the wood fired oven. I remember that when I did my oven in Brazil,
the consume of wood was high. Was necessary to burnt a lot of
wood to keep a high temperature. I am pretty sure my oven was
wrong in some way, so I don't want to do the same mistake here,
since the wood here is expansive. So, here the question. What can
I do to have my oven tweaked to keep high temperature and use less
wood?

Thanks,
Daniel

[pacoast]

To ensure low wood consumption, you'll need to do everything right as many deficiencies will impact efficiency. So you'll want a low domed, well insulated oven with good drafting. The thermal mass should be reasonable, e.g. something closer to 7.5cm for pizza, not the 20cm you might see for a bread oven. And using properly seasoned hardwood.

A well built Neapolitan oven is usually miserly with wood.

.

[zilli]

Hi thanks for the inputs.

I don't know if is to ask too much, but do you know where i can find some specifications or a master plan for me to build the oven?

Best,

[kiwipete]

try the forum at forno bravo: http://www.fornobravo.com/forum/

lots of useful info there...