Post by jackson on Mar 21, 2016 10:32:38 GMT
I'm building a cafe in Japan and it will have a wood fired oven. I feel overwhelmed with all of the possibilities, but I have some questions that would help me hone my process.
1. For a small cafe and bake shop, what sort of scale do I need the oven to be? Likely it will produce a lot of baguettes, pizzas, and roasted meats.
2. I am having some trouble figuring whether to put it outside or in. Both have good and bad qualities. I have a lot of flexibility with my space and could do either. Hiroshima is warm so it would need serious venting 6 months of the year. Other hand, I could use the heat in the cool weather. I've also considered trying to create some way of venting the heat in or constructing it at the envelope of the building so I could easily send it either way... Of course the summer in Japan is horrifying and I'd hate to be pumping pizzas outside... hmmm..
3. My guess is that a brick oven is the way to go for this, but I'm interested in suggestions.
4. The other question that is raised by the location is the prep space that needs to adjoin.. obviously this is very different if your baking baguettes or pizza orders which require assembly... therefore space... How much area should I really be allotting for oven and prep if I had my druthers?
Thanks!
1. For a small cafe and bake shop, what sort of scale do I need the oven to be? Likely it will produce a lot of baguettes, pizzas, and roasted meats.
2. I am having some trouble figuring whether to put it outside or in. Both have good and bad qualities. I have a lot of flexibility with my space and could do either. Hiroshima is warm so it would need serious venting 6 months of the year. Other hand, I could use the heat in the cool weather. I've also considered trying to create some way of venting the heat in or constructing it at the envelope of the building so I could easily send it either way... Of course the summer in Japan is horrifying and I'd hate to be pumping pizzas outside... hmmm..
3. My guess is that a brick oven is the way to go for this, but I'm interested in suggestions.
4. The other question that is raised by the location is the prep space that needs to adjoin.. obviously this is very different if your baking baguettes or pizza orders which require assembly... therefore space... How much area should I really be allotting for oven and prep if I had my druthers?
Thanks!