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You’ve spotted wood-fired ovens whilst indulging in your travels in Europe and you may even enjoy the food theatre that grilling with a wood oven creates in your local pizzeria,but how does a raw wood fired pizza oven function? Talk to us at commercial wood ovens

Pizza ovens operate on the foundation of making use of three forms of heat energy for grilling:

1. Direct heat from the fire and flames
2. Radiated heat coming down from the dome,which is at its best when the fire has burned for a while until the dome has changed white and is soot-free
3. Convected heat,which comes up from the floor and from the normal air

Cooking food with a wood-fired pizza oven is really much simpler than you may imagine. All you really need to do is to ignite an excellent fire in the centre of the oven and then let it to heat up both the hearth of the oven and the inner dome. The heat you generate from your fire will be absorbed by the oven and that heat will then be radiated or convected,to allow food to cook.

Once you have your oven dome and floor up to temp,you merely push the fire to one side,employing a metal peel,and start to cook,utilizing real wood as the heat source,rather than the gas or electricity you may usually rely on.
Of course,there are no temperature dials or controls,other than the fire,so the addition of real wood is the equivalent of whacking up the temperature dial. If you don’t feed the fire,you allow the temp to drop.

How hot you allow your oven to become really depends on what you wish to cook in your wood-fired oven. For pizza,you need a temp of around 400-450 ° C; if you wish to employ another cooking technique,such as roasting,you need to do that at a temp of around 200-300 ° C. There are different ways to do this.

You could primarily get the oven up to 450 ° C and then let the temperature to go down to that which you require,or Alternatively,you could just bring the oven up to the required temperature by using less solid wood.

As you are using convected rather than radiated heat for roasting,it is not as essential to get the stones as hot. One more way to alter the amount of heat reaching the food in a very hot oven is to employ tin foil,to reflect some of the heat away.

Heat generated within a wood-fired oven should be well-retained,if your oven is constructed of refractory brick and has really good insulation. To cook the perfect pizza,you need to have an even temp in your oven,both top and bottom. The style of the Valoriani makes this easy,but this is also an area where the quality of the oven will have a big effect.

Some ovens may require you to leave cinders on the oven floor,to try to heat it up adequately. Others have minimal or no insulation,so you will have to feed the fire much more. But that means it will then have too much direct heat and won’t cook top and bottom evenly.

One more thing to watch is,if the floor of the oven isn’t storing heat,you may need to reheat if before cooking every single pizza– a real irritation. The message here is to always look for an oven built from the very best refractory materials and designed by artisans,like a Valoriani. commercial wood ovens

So,taking that into account,we’re going to change the title of this blog. The advice above isn’t so much about how timber fired pizza ovens function,but how the best wood-fired ovens function. If you go through a few ovens before steering a course towards a commercial wood ovens,that’s something you’ll come to appreciate.