Planning and Installing Your Commercial Wood Fired Oven

What should you consider when looking at putting a wood fired oven in your restaurant kitchen? Vesuvio Wood Fired Ovens has a few tips for you...

1. How much space do you have allocated for your oven in the kitchen plan?
When designing your kitchen, consider how much space you have for your wood fired pizza oven and the work space you require.  For example, how close is the preparation area to the pizza oven?  Does the chef have enough space to manoeuvre?

2. What is your expected capacity per night at the busiest time?
Estimating the amount of pizza’s to be sold each night is the best way to determine which sized oven is best for your needs.  Our wood fired ovens have a capacity from 4 to 18 pizza’s.

3. What fuel source would you like to be using?
All Vesuvio Wood Fired Ovens can be used with wood only, gas only or a wood/gas combination.

4. How would you like the Flue positioned?
Unless the oven is outdoors, a ventilation specialist should be consulted to determine the best position and ventilation for the flue.

 5. What access to the site is available?

Vesuvio Wood Fired Ovens are available in modular or pre-assembled form.  If site access is restricted, our GR Series ovens are the perfect choice.

6. What are your local goverment regulations?
Ensure you consult your local government regarding any special regulations in your area.  We can provide assistance if required.

Having sold over 150 professional wood fired ovens Australia and New Zealand wide, we have the expertise and knowledge to assist you in selecting the right oven for your needs and budget.