Commercial oven build Wood-Fired Oven and Cooking Videos Discuss Commercial oven build in the Good Background Information forums; note the use of full size bricks... & the fire management slot!...

[Mitchamus]

note the use of full size bricks... & the fire management slot!

[ThisOldGarageNJ]

wow,, From the looks of things, they've done this before....

[JoeyVelderrain]

that is some serious thermal mass! i love their collapsible wooden dome frame, sure beats the heck out of sand!
tht soldier outer liner reminds me of something though...

[Mitchamus]

Originally Posted by JoeyVelderrain

that is some serious thermal mass!

Well they're using it everyday, so I guess they would want some to cut down on wood usage....

[Les]

I like the music - in my top 5 movies.

This does bring up a question because of the mass. Why do professional bakers want to use a WFO? The essence of wood is gone so it adds no flavor. Why not just use a gas oven with a hearth insert? Jim...., others?

Les...

[CanuckJim]

Les,

Legitimate and interesting question. I've used commercial gas decks, and they simply do not produce the same exceptional bread as a high mass WFO. The nature of a sealed, retained heat environment that radiates such intense yet constant heat yields results that I've never approached using gas or electric. There are very fine gas, steam injected French ovens, no doubt, but $$$$$.

Jim

[wzlc]

I am sorry to tell you i cann't see the photos .

[metalmaster]

i don't see anything either