Precast Pizza Oven or Brick Pizza Oven - Choosing the Right Oven for You
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- Опубликовано: 6 июл 2024
- What is the Difference between our PreCast Oven and our Brick Ovens? Is one better than the other? This is our most frequently asked question! Learn more: www.thefirebrickco.com
The answer to this querstion is quite detailed, so we have put together a video to cover all of the differences. Most importantly, one type of oven is not 'better' than the other, but one type might be better for YOU.
LINK TO 'HOW A WOOD FIRED OVEN ACTUALLY WORKS' - • How a Wood Fired Oven ...
0:00 - Introduction
1:06 - Aesthetics
2:46 - Stand Size Required
4:02 - Door Width
4:55 - Cooking Area
7:47 - Oven Weight
10:10 - Build Time
11:43 - Heat up & Cool Down Time
Our Wood Fired Oven Kits are available in Australia, the USA and New Zealand! Check out the links below:
USA: www.thefirebrickco.com
Australia: www.thefirebrickco.com/au
New Zealand: www.thefirebrickco.com/nz 
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This was the most detailed explanation I have seen on pizza ovens to date. Thank you Very Much for taking the time to make these videos.
You're so welcome Brent! Thanks for the encouragement!!
Great informative video, thanks 👍🏻 hello for England 🏴 🍕
Thank you! We are looking forward to having our oven kits available in the UK one day soon
not even 50 seconds in and at least more informative then most on teh internet -like-
Thank you!
Thanks a lot sir you changed my life 😍🤗
As someone who thinks all your models are awesome, one factor that you left out is "forever home".
Ive been interested in the 105 for awhile for large gatherings, simultaneous cooking options and the brick interior. Only problem is i dont feel like my house is my forever home and believe i may move when the moment presents itself so im going with the p85 this time around.
That's a good call, there are so many factors to consider when you're looking at putting in a Wood Fired Oven and you've brought up a very valid one, thank you for sharing it!
I know where I'm going to purchase my oven from now. Great comparison between the two models. You cover a lot of questions here and on your web site Ben. I hope to one day add my oven to your gallery... Cheers.
Oh thank you!! That's lovely - I hope we get the chance to host you in our gallery too!
Love to see a video from you
Thank you for the encouragement! We really appreciate it 😁
Excellent video. I did not know you had US distribution
We do indeed! We have warehouses in CA, TX, FL and NJ as of right now
Washington State? Look us up if you get to Bainbridge Island. (I built a diy WFO but love your videos!) 🙂
👍👍👍
Hi there,
another engineer here with some questions others might not have 😉
Did you ever thought about using a gas burner in one of your ovens? Some European ovens are available with 15-25 kW burners. What influence on heat up time the energy source has? The total energy to heat up is the same but is there a time advantage using wood or gas?
Do you have a rough (I know there are a lot of variables involved) calculation formula to determine the energy needed to heat up an oven according internal size/surface, brick and insulation dimensions?
Did you ever compared pre-cast vs. brick ovens according total needed energy when they are used multiple days a week? Does a brick oven need less total energy because it will never cool down completely?
Unfortunately I'm from Germany so your P85 won't make it to my backyard. I think it would be spot on (with added gas burner).
Some great questions Tim! We have most definitely thought about gas burners but for the time being we aren't considering adding them as something we offer - they cost nearly as much as the oven itself due to the safety shutoff systems that need to be built into them. The feedback we have had from customers who have gone ahead and installed these burners themselves is that they can actually get th eoven hup to temperature faster with a wood fire, as you can build an almighty fire with timber if you want to, but the burner will always have a limit, and doesn't work well to soak heat into the oven floor (relying on radiant heat from the dome to get heat into the floor surface, instead of conduction straight from hot coals).
I don't have the formula that you describe but it's on my list of projects for the future, I would love to have a bunch of online calculators that people could use to determine that kind of thing.
Great question too on the topic of brick vs precsat when it comes to constant use, again a lot of variables involved but there would be a tipping point somewhere between too little and too much thermal mass. Too little and there would be insufficient heat stored int he oven, too much and you'd be wasting energy in keeping a huge amount of mass at steady-state high temperature. Another interesting theoretical challenge to tackle one day, these might end up being the basis of some new videos!
in my opinion the obvious answer for aesthetics is BRICK. or else there wouldn't be a brick arch and brick floor on all the ovens regardless of dome construction method
The brick is really pretty, that is exactly why we have the brick arch (the floor is more practical, a cast floor wouldn't last nearly as long as the brick floor as the brick has a harder wearing surface). That being said, the internal dome isn't that easy to see unless you're standing right at the mouth of the oven, so in the end you spend a lot more time looking at the fire rather than the dome surface. But the brick dome definitely has a romance to it for sure.
Will there be any issues with building inspector, health, inspector, fire inspector for commercial use? What kind of certification does it need? Im sure it Probably differs from state to state, county to county, city to city. I live in pinellas county Florida
Thank you
Great question! We are nearly through the process of getting our UL certification, which is what you will need
Can you do a video about building and using this in Nordic climate, where we do have a summer too but the winter can go as bad as -35C for weeks, and I assure you I wouldn't be firing this thing constantly. Would this survive freezing because it most definitely would freeze, and could I just slowly start firing it over a couple days to slowly melt it and use it in the winter, and what other things there are to consider. I'm building a bbq/firepit area this summer where an oven will come this or next year, and your precast oven is the best candidate so far. Unfortunately the only couple times you've mentioned colder climate has been basically warning about getting it wet, and I'm wondering if there's more to it than just that. Thanks for the in-depth videos.
Great question - the key in a cold climate is to keep the oven completely dry at all times. Unfortunately you really don't have the option of building the oven outdoors in the elements, it would either need to be under a roof (which would keep the user nice and dry too) or it would need to be built into an enclosure such that no rain can reach the oven at all. The cold itself is not a problem, providing the oven is dry. With a dry oven you can just get a big fire roaring right away and the materials will handle the thermal shock without any issues.
Missing link ruclips.net/video/GLE8KHQaSZg/видео.html in description for the: How wood fire oven works?
Good pickup, thank you! I have added that link now 😀