Wood Fire Pizza Oven Manufacture & Supplier & Dealer in Delhi wood-fired oven specifications, the details can vary depending on whether you're looking at a commercial, home-built, or portable model. Here's a general breakdown of the main specifications you'd typically consider: 🔧 1. Construction Material Dome: Firebrick, refractory cement, clay, or stainless steel Floor: Firebrick or refractory tile (essential for heat retention) Insulation: Ceramic fiber blanket or vermiculite concrete Chimney: Stainless steel or masonry; often placed at the front 📐 2. Size (Internal Cooking Area) Small (24–30"): Fits 1–2 pizzas at a time (good for home use) Medium (32–36"): Fits 2–3 pizzas, roasts, or bread (popular for serious home cooks) Large (40–48"): Commercial-grade, for high-capacity cooking 🌡️ 3. Heat Retention & Temp Range Max Temp: 800°F–1000°F (427°C–538°C) Optimal Pizza Temp: ~700°F–900°F Heat-up Time: Metal ovens: 15–30 minutes Brick ovens: 1–2 hours Heat Retention: Brick retains heat longer; metal cools down faster 🔥 4. Fuel Type Wood only (no gas) Hardwoods (oak, maple, hickory) preferred for clean, hot burns 📏 5. External Dimensions Home ovens: 3–6 feet wide, depending on cooking chamber Clearances: Needs space from combustible materials (often 3 feet+) 🧱 6. Chimney & Ventilation Essential for airflow and smoke control Chimney diameter: Typically 6"–8" Vent in front or center of the dome, depending on design 🛠️ Optional Features Built-in thermometer Pizza stone or turning peel Door (cast iron or steel) Storage below for wood If you have a specific model in mind, or if you’re planning to build one, I can help tailor the specs or even sketch a design layout. Are you leaning DIY or ready-to-buy? You said: wood fire oven specification for usse ChatGPT said: Got it! You're looking for wood fire oven specifications for use—I'm taking that as the specs you'd want to look for or include when choosing or using one effectively. Here's a practical guide, focusing on how the oven is used for cooking, including optimal specs for performance, safety, and efficiency: ✅ Essential Specifications for Using a Wood Fire Oven 1. Cooking Chamber Size Small (24–30") – Great for 1–2 pizzas or a few loaves of bread. Medium (32–36") – Good for hosting; fits 2–3 pizzas at once. Large (40–48") – For larger batches, roasting meats, or commercial use. ✅ Use Tip: Bigger ovens hold heat longer and cook more food, but take longer to heat. 2. Max Temperature 700°F to 950°F (370°C to 510°C) – Ideal for pizzas. 450°F to 600°F (230°C to 315°C) – Great for bread, meats, and slow roasting. ✅ Use Tip: Let the oven burn for 1–2 hours for full heat soak if it's brick or stone. 3. Materials for Cooking Efficiency Dome: Firebrick or refractory cement for heat retention. Floor: Firebrick or cordierite for even cooking. Insulation: Ceramic fiber or vermiculite keeps heat in. ✅ Use Tip: A well-insulated oven can retain cooking temps for 12+ hours. 4. Chimney Design Size: 6–8" diameter Placement: Usually at the front for better airflow ✅ Use Tip: Proper ventilation = clean burn and less smoke on food. 5. Fuel Specs Wood Type: Use hardwoods (oak, maple, ash, fruitwoods like apple or cherry) Wood Length: 12–16 inches (for most ovens) ✅ Use Tip: Dry wood (less than 20% moisture) burns hotter and cleaner. 6. Heat-Up Time Brick ovens: 1.5–2 hours to reach 800°F+ Steel/portable ovens: 15–30 mins to reach temp ✅ Use Tip: Use an infrared thermometer to check the floor temp before cooking. 7. Useful Accessories Infrared thermometer gun Long-handle pizza peel Oven brush/rake Metal door (to hold heat after fire dies) 8. Safety & Placement Clearance: 3 feet away from combustible materials Base: Non-combustible, stable foundation (stone, concrete) Weather protection: Cover or roof to extend lifespan