Wood-burning ovens tend to have a time-honored appeal since these units are most common in pizza operations.

Wood-fired ovens are popular for pizza production but versatile enough to roast and bake a variety of other foods, such as meats, poultry, fish, vegetable dishes, pastries and breads. 

Operators often use this equipment for front-of-house applications as it includes visible hearths and flames that draw diners’ attention. Wood-fired ovens’ stone construction provides great heat retention. Because these units reach cooking temperatures quicker than other equipment, some units can cook a pizza in about 90 seconds.

To accommodate various production needs, these ovens come in a range of configurations. Most wood-fired ovens are made custom to meet operators’ specific needs. This type necessitates a higher skill level for use and has a more complex learning curve than other equipment. 

These ovens generally do not have doors, so convection occurs naturally. Interior brick or stone blocks heavily retain heat and disperse evenly for consistent results.

The heavy-duty construction can easily handle the oven’s high temperatures and typically constant use. Wood-fired ovens can reach cooking temperatures of 500 degrees F to 800 degrees F. These temperatures can increase 100 degrees F every 3 inches from the unit’s floor to the top of its dome. The coal bed can get as high as 1200 degrees F. 

Wood-fired ovens feature insulated cavities that heat using wood or coal as fuel. For ovens using wood, manufacturers recommend choosing only seasoned hardwoods with a moisture content of 20% or less. Softer woods, such as cedar and pine, may cause residue buildup throughout the oven’s exhaust system. This would require increased maintenance and could negatively impact the oven’s service life.

While traditional Italian wood-fired ovens have either volcanic rock or stone interiors, most models have interiors constructed of heat-resistant adobe, refractory fire bricks or refractory concrete that retain thermal energy. Oven walls are thick, and cooking cavities can range from 9 to more than 40 square feet.

The cooking surface size determines the oven’s capacity. An oven surface measuring 10.2 square feet can hold six 12-inch pizzas, while 28.9 square feet can accommodate 15 pizzas of the same size. 

Modular oven types have either concrete-block or steel-frame assemblies. This design is more suitable for preexisting operations where it would be cumbersome to bring in large equipment. Preassembled ovens take up less space and are lighter in weight than traditional wood-fired ovens. These units may include expanded clay for use as a natural insulating material around the oven and refractory cement for grouting and setting floor pieces. Some kits also include an opening arch, a metal door with a thermometer, and a flue. 

Regulations may prohibit installing purely wood-fired ovens in urban locales and large buildings. In some cases, a variance may be required to use a wood-fired oven. Also, circumstances may require a gas/wood combination oven or an all-gas unit for a particular application. In addition, preassembled and smaller-size wood-fired ovens may be a more practical option for urban settings with smaller or irregularly shaped restaurant layouts.

Some oven models may incorporate a ledge near the cavity door for additional workspace as well as a box for storing wood. Optional metal dollies can be used with these ovens, providing a safe way to move and store hot wood ash. Other options include digital or dial temperature gauges, moisture meters, tool sets, granite shelves, stainless-steel flue adapters and custom finishes, depending on the model.