#1  
Old 06-27-2008, 05:13 PM
Serf
 
Join Date: Jun 2008
Location: upstate New York
Posts: 2
Default How much wood does a commercial oven use?

Greetings to all,
A good friend of mine has been in the pizza business for 20 years. His lpg prices have been going through the roof in the last couple of years. I've been trying to talk him into going wood fired but he worries he will spend as much on wood as he does on lpg.
Does anyone have any figures on how many cords a month/year one might expect to burn?

Many thanks,
Douglas
Reply With Quote
  #2  
Old 06-27-2008, 06:28 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: How much wood does a commercial oven use?

Here is a general rule of thumb:

James
Attached Files
File Type: pdf wood_consumption.pdf (172.8 KB, 575 views)
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 06-28-2008, 03:52 AM
Serf
 
Join Date: Jun 2008
Location: upstate New York
Posts: 2
Default Re: How much wood does a commercial oven use?

Quote:
Originally Posted by james View Post
Here is a general rule of thumb:

James
Thank you James that will be very helpful.
One other question? About how long does it take to
get the oven up to pizza making temp?

Douglas
Reply With Quote
  #4  
Old 06-28-2008, 05:00 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,845
Thumbs up Re: How much wood does a commercial oven use?

Hi nikkilad,
I have a 40" Pompeii and I use around a full builders barrow or split redgum to fir my oven. The other day, I fired it for 3 hours and it reached over 500˚C so had to let it cool a little before cooking the pizzas. The first one I put onto the hearth cooked in around a minute. My guests couldn't believe it so I cut it into pieces for tasting and then it was all going for broke to get their pizzas built and cooked.
With a reasonable fire still going inside, I can cook pizzas foe several hours but as the heat slowly escapes through the openning, the cooking time increases slightly.
You will need to let it cool considerably to cook bread and ideally scrape out the fire and coals. I tried to cook some spicey fruit buns at around 300˚C and they were done (well cooked through but scorched on the tops) in around 4 minutes. I was lucky that they had collapsed a little whilst waiting for the pizzas to be cooked, eaten and settled before I hit them with fresh buns.
I can normally get the oven up to pizzas temperature in around 1.5 to 2 hours but need to leave longer if you need a good soak (heat to penetrate well into the brick to extend your cooking times),
Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neill’s Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neill’s kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by nissanneill; 06-28-2008 at 05:02 AM.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 324 04-13-2014 05:31 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 04:53 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 06:29 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM
Le Panyol construction and Stability MAINEWOODHEAT Getting Started 16 10-28-2009 10:51 AM


All times are GMT -7. The time now is 03:38 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC