How much wood does an oven use?

[bnheise]

Hey everyone. I'm considering building a wood fired oven for my restaurant, but I'm having trouble assessing the costs of operation. Could anyone reading this post the size of their oven and how much wood it consumes on average over a given period of time? Thanks!

[albacore]

I'll start the ball rolling; I have an 850mm internal diameter oven and reckon I use a bag to a bag and a half of logs for a domestic session of say, 8 pizzas.

How much is a bag and a half? Maybe 22kg, I would guess. Also I kick off with ordinary and then move to kiln dried (double the price).

Of course a lot of the wood is used in getting the fire going, much less keeping it at temperature.

I think a lot of the Italian oven makers give a figure for wood consumption per hour, so that would give you a useful guide - check out Ferrara and others.

Lance

[cobblerdave]

G'day
Most commercial ovens use gas as there primary heat source due to cost. Wood than then be used for flavour and as then there advertised as "wood fired pizza"
I think this as fair. Beats a electric deck anyday!
Regards Dave

[Bandit]

Mine is a 900mm oven, it uses quite a lot to get up to temperature for one meal but to keep it going the wood consumption drops a lot.

If you are in the UK have a chat with the Stone Bake Oven Co, mine is a domestic one from there but they supply a lot of commercial ovens.

www.thestonebakeovencompany.co.uk/https://www.thestonebakeovencompany.co.uk/

I have no connection other than as a satisfied customer.

[cowolter]

A WFOs fuel consumption is dependant on a number of factors, so is not easy to calculate or estimate. The main ones are thst consumption will be directly related to oven chamber volume. Secondly the consumption rises as the temperature increases. Thirdly, the tempersture rise is dependant on how thick the floor and walls are, as well as how much insulation surrounds the oven to prevent heat loss. Also the density and moisture content of the fuel will affect consumption, as will the moisture level in the oven itself.
i did a test with my mobile oven years ago by weighing the wood before and after firing and deducting before and after measuremrnts to obtain fuel used. From ambient to interior turned white which took 1.5 hrs the fuel used was 4 kgs. I did not continue the measurement to see how much was used per hr to maintain this temp. My oven is 21" in diam which is 2425 cu inch chamber volume. Hope this helps you, but i suspect not as every oven will be different.

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