WFO Technical spec

[conic]

Is there any such thing as a real technical and performance specifiaction that can be measured, e.g


Hypothetical question.
Oven X will burn 1kg of 15% oak with a diameter of 100mm with a length of 250mm in 75 minutes taking the temperature to 400 degrees C and over the next 30min will drop the temperature by 50 degrees C and leave 50g of ash as waste.

This would help decide build quality or value for money

Conic

[bookemdanno]

You'll need to add ambient temperature, moisture content of the wood, wind direction, wind strength, moisture content of the oven construction, relative humidity, wood fuel density, etc.
Then run a number of tests with matching criteria, but changing one variable.
And then subtleties of oven construction from one oven to another make comparisons impossible.

Probably why no-one has come up with something!

End result is more important i'd say!
Stats aren't everything, just ask Liverpool fans after Mondays game!

[turkey]

for some of the commercial pre built ovens I think you can get something close to that but for a home build there are too many factors really involved.

from a quick google search
"As a guideline, 7 kg of wood per hour to maintain a temperature of 350oC is considered average use for a pizza restaurant"

but to heat an oven that is more complex, but more thermal mass means longer heat times and any moisture will slow you down massively for commercial ovens this is less important as they will always be warm so it is more a case of hoe much to keep ticking over than how much for a cold start.

[conic]

great answers, I agree probably more trouble than its worth.

I asked because the 70 x 70 pizza party oven states 3kg per hour.

oh well i have loads of logs.

Conic