My oven was wrong. Getting Started Discuss My oven was wrong. in the Pizza Oven Design and Installation forums; Hi there, I am Daniel from Brazil and I am new here. I hope learn a lot with you guys! ...

[zilli]

Hi there,

I am Daniel from Brazil and I am new here. I hope learn a lot with you guys!

Ok, here is my story.
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 built my oven in Brazil,
the consume of wood was high. Was necessary to burned a lot of
wood to keep a high temperature inside. 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 expensive. So, here the question. What can
I do to have my oven tweaked to keep high temperature and to use less
wood?

Thanks,
Daniel

[leckig]

how thick were your walls? Too much "thermal mass" will require a lot of wood for the oven to reach a high temperature. On the other hand, plenty of thermal mass will keep the oven hot for long.

Above all - make sure you put plenty of insulation and then some more. Did you read the ebook here? It will give you excellent guidelines. Beleza?

[zilli]

thanks for the inputs.

tchau!

[Ken524]

Read the ebook CAREFULLY. Like Leckig said, INSULATE; especially underneath the oven.

Here's the link to the Ebook page: Brick Oven Plans | Build an Italian Brick Oven

[zilli]

Thanks guys!

[texassourdough]

Having a bit more mass is good in a commercial oven for it keeps it hotter overnight so you have less heating to do tomorrow. And it WILL heat load if it is used every day. However, it MUST be insulated to the max. You basically can't overinsulate!

Good Luck!
Jay