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From the WFO board
Posted by Swainer
I am in the process of designing a restaurant, the 4th of same name and similar overall taste. All 3 currently have various wood fired ovens, smaller units, prebuilt off site and installed by us. We cook Pizzas and other dishes in them with great success.
I am interested in designing and having built by a local mason with fireplace experience, a larger oven that will back up to the waiting area/lounge. I really want to design a unit that will have 2 openings, one that faces the cooking area (an open performance line) and the other facing the lounge/waiting area to give folks a view of the fire and the action going on in the oven. Have you ever tried an oven with 2 openings? Perhaps a barrel ceiling-ed design? I could have a local glass blower fashion me a removable glass door to keep the draft from developing an issue.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines