I am in the late planning stage of a remodel. I have to make a change. I want to see if I can attach a wood fired oven to the exterior wall of my kitchen. I have talked to the local code people and they said it would be treated under the code as a wood burning fireplace. Which has nothing unusual to except that it must have a detachable metal or glass door or screen. Also mentioned is that it must have a double steel walled flue or double brick thickness flue.
I have used both 1, 1.5, and 2 meter ovens onboard ship and in Italy before so I am not a newbie to cooking with them. I want to build this oven myself as personal project. I want to stand next to it say that I built it with my two hands. I am recently retired so I have lots of time on my hands. My 10 year old daughter is also eager to help when she can...Wife asks that the front opening shelf of the oven match the countertops...
I am having custom colored concrete countertops installed by a friend and his crew. The countertops are going to be extra heavy at 3.5 in thickness with diamond pattern s/s steel going from countertop to cabinet base to form the backsplash. The hot wall is going to be covered from floor to hood in the diamond pattern ss steel.
So I will have some technical advice available as well as access to his tools for the masonry work. We are upgrading from two home ranges to a 6 burner, 24" griddle and 24" chargrill N/G unit, a 55K btu wok burner with a water top, a double deck baking oven with steam injection, and a pair of fryers will make up the hot wall with the wood burning brick oven. I was going to put a commercial smoker in the space but it would have meant upgrading my natural gas to a 3" supply and that has a $425 minimum monthly charge. Inside I will have 29" of space for the opening of the oven but have 7' available outside. The exterior of the house is brick and the ground outside is covered with a 4" concrete pad next to the chimney of the great room fireplace. I was thinking that a 1 meter round brick oven would work best for us. Do the ovens come in metric or imperial sizes? I don't know.
The new kitchen is going to be 35'x27' with an 20'x10' attached pantry and 8'x10' walk in freezer. Cold fridge storage will be one double glass doored 72 cubic ft unit and a 15' under counter fridge with drop in cold storage and prep surface on top. This unit is on wheels and can be placed on the wall adjacent to the location of the WFBO. I also have a 16'x16' canning kitchen in the basement. The new kitchen is going to be a big change for our house as the shared wall with the great room is going to be opened and a raised bar with stools are going to allow me an open kitchen feel and more interaction with guest. Giving our home a open design. We are also going from an open floor kitchen to a double aisle with 7' center island. Under counter cabinets are going to be painted a dark slate blue. The cabinets above the opening to the greatroom with be double sided doors with frosted glass. They will extend 24" from the ceiling. In the center of the island I will have a 4 full pan steam table installed. Sinks and dishwashers are located on the wall opposite the end of the pizza oven and have double french doors to formal dining room.
So where do I start on planning the WFBO? Construction on the rest of the kitchen starts in 12 days. Everything else has been purchased and paid for leaving me a $3400 budget. Can it be done? Or do I leave the space blank and save up for doing it next summer? I am sorry this got so long but tried to give as much info as I could. I know that I have forgotten lots of things so ask I will try to answer as fast as I can.
PS I have 2 pallets of bricks to cover the outside of the oven to make it match my home. Also I posted this to another forum to get the widest response. Sorry for the double traffic if you get both...