Frequently Asked Questions

Q - How much free space between the back of the oven and the wall of the house is required?
A - You can build the oven against the wall, just make sure that you leave enough room to render it.

Q - Once built does the oven need to be protected from the elements?
A - It will be fine outside exposed to the weather, however you can use protective paints if you wish.

Q - Does the oven get very hot during use?
A - The outside of the oven is very cool to touch.

Q - What surface do I need to build the oven onto?
A - We recommend that the oven be built onto a flat surface such as a table providing you lay down cement sheeting first, it must be able to withstand 500 kilos or you can build a surface using limestone blocks.

Q - Are clay brick ovens better than concrete ovens?
A - yes they are - Clay brick ovens sustain 20 to 30% more heat.

Q - Can I cook other foods such as large portions of meat in trays/dishes in the oven?
A - Our ovens can cook any dish that can be prepared in any other oven, but with the added flavour and qualities of wood fired cooking.

Q - Do I need to cook on metal pizza trays?
A - No, the cooking of `wood fired pizzas’ is preferably done directly on the fire bricks which make up the floor of the oven. Any food particles remaining on the bricks will normally quickly burn to ash and can be swept or wiped off as part or the normal routine removal of wood ash etc. before the next cooking cycle begins.

Q - How big should the base be?

A - The base should be 1.7 mm deep and 1.2 mm width, however if you wish to make it bigger to include a work area, then factor that in.

Q - How do I build the base?

A - The base should be made out off PATIO TUBING, allow about an 8th of an inch over length.
You will then need to get an angle grinder and cut a slot into the limestone of 55mm, this is where the tubing will sit.
Then place the tubing into the cut slots and then , render with 4 parts sand 1 part cement, then lay 2 sheets of 6mm cement board.