Author Topic: Before building a new oven  (Read 2395 times)

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Offline zilli

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Before building a new oven
« on: August 10, 2009, 02:28:22 AM »
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


Offline pacoast

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Re: Before building a new oven
« Reply #1 on: August 10, 2009, 03:37:19 AM »
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.

.

Offline zilli

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Re: Before building a new oven
« Reply #2 on: August 10, 2009, 03:56:44 AM »
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,

Offline kiwipete

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Re: Before building a new oven
« Reply #3 on: August 10, 2009, 06:00:50 AM »
try the forum at forno bravo: http://www.fornobravo.com/forum/

lots of useful info there...