Guide to fitting an oven into a restaurant
Thank you for your interest in our Ovens
We hope that you will find this quick guide to installing an oven in your restaurant useful, it covers issues that most people don't think about.
A wood burning oven will need its own Class 1 solid fuel twin wall flue pipe, so before anything else you will need to establish whether you can in fact fit one in the location that you want to put the oven. This will need to be done by a HETAS Qualified Engineer to ensure that it is done correctly and that your insurance is not invalidated.
If an oven is being fitted into a commercial kitchen then you will also need to consider having a flue fan fitted at the top of the chimney to ensure that the smoke and by-products are vented from the kitchen. This is important as most commercial kitchens have large extraction fans that will if not fitted correctly, interfere with the air circulation in the chimney and could suck the smoke out of the oven and down the flue into the kitchen itself.
The cost of the flue and pipe will never be included in the price of the oven as for every location it will vary depending on number of bends and overall length.
Please call us if you have a single or double story building and we can give you a guidance price based on recent costings done fo us.
Planning and Smoke Control Legislation
Once you have established that you can fit a wood oven in your restaurant the next thing you will need to do is to check with your local planning office that it's ok, as the flue on the building may require planning permission and the Environmental Health Officer will also want to know about it.
If your restaurant is in a smoke control area you will also need to know that the wood oven that you are going to install is one that has passed the smoke control certificationi; installing an oven that is not registered as an exempt appliance could lead to prosecution under the Smoke Control Act which could lead to closure of your establishment or a fine of £1000.
Installing your oven
Now that you know that you can fit an oven and that the appliance is approved you can think about actually getting the oven installed. Installing one of our ovens is not difficult and can be done by any competent builder.
There are 2 approaches to the installation of an oven and the construction the final cost of them vastly different depending on the route you wish to take.
Firstly there is the practical kitchen oven that will never be seen by the customer:
To build an oven into your establishment like this is no great task and can be accomplished in a day or two by any competent builder.
Then there is the feature oven
An oven like this will form a focal point and the attention to detail will need to be a lot higher. When speaking to a builder about creating a feature oven you need to have a very clear idea of what you want the final oven to look like as this will determine the type of base that needs to be built to carry the structure.
While there are a number of restaurant and take away establishment that use our ovens as they are with no extra work, I would recommend that the oven is installed into a housing; this will reduce the amount of heat up time and the amount of wood that you use thus reducing the operating costs and boosting the profits.
The best place to find inspiration on what an oven could look like, is by doing a Google image search for wood ovens or wood fired pizza ovens, here you will find images of ovens from all over the world, you will find ours and you will find our competitors. We do hope that you will come back and buy your oven from us!
Important parts of the oven.
All good wood fired ovens comprise of an oven dome and the oven floor, the vaulting (internal height of the oven in relation to the door height) is very important in an oven design and will determine whether or not your oven will heat up fast and hold an even temperature. There are many ovens out there that have no vault, without this the oven will just vent heat straight out and it will use a lot of wood to keep it running .
The chimney vent should be at the front of the oven; ovens with the chimney at the back of the oven do not have the same even oven temperatures of front venting ovens, the cold air should enter and exit the oven in the same place.
The floor of the oven is also critically important; if the floor of the oven can't be easily replaced then, over time as it is worn down it will get to a point where it becomes unusable and the oven redundant, our ovens all have replaceable tiles so that this never occurs.
To install an oven indoors you will need to have a minimum of 7" internal flue pipe to comply with current regulations for class 1 open fire appliances.
Some builders will offer to build you a brick oven from scratch and while I too would love to build commercial ovens this way, we have been informed by AEA the smoke control regulatory body acting on behalf of DEFRA that an oven built like this would have to be independently tested on site to see that if it conforms with the criteria of smoke control. This would apply to each and every oven built, once built the cost of testing and certification is a long one it has taken more than a year for us to get our certification and has cost 10s of thousands of pounds, not something that you want to fail after it's built!
Exempt appliances are made to given specifications and tested as per the basic recommended installation.
Every wood burning oven has a common characteristic: the dome and floor. Many of these are made in multiple units for easy handling, unfortunately that also creates flaws in the dome. In any case our philosophy is that you will only assemble the oven once and whilst I admit the dome is comparatively heavy and may require a number of people to install, once it is in place the job is done no messing arround trying to fiddle pieces together and use jointing compounds in the gaps in the roof and floor.
Once you have installed one of our ovens you can insulate them for ultimate performance very easily either using ceramic insulation blanket, glass fibre rock wool, vermiculite or perlite. The insulation chosen will be determined by what you want the oven to look like when it is finished.
There is a common misconception that you need a very big oven to cook a lot of pizza, the truth is that the volume that an oven is capable of turning is a direct relationship to thickness of pizza and oven temperature. The thinner you make the base of the pizza the hotter you can run the oven the more volume you can put through the oven. For example a thin base 10 inch Neopolitana pizza will cook in about 60-90 seconds at 600deg C but a thick base pizza will burn on the edges and still be soggy in the middle, so you will need to reduce oven temperature and increase cooking time for thick base pizza and therefore increase oven size to maintain max capacity.
iI have personally cooked 85 x 8" neopolitana pizza in the small oven in 150 minutes, I could not make them any faster.
The medium oven, if you have one person making and one person cooking you can double that, cooking 2-3 at a time.
In the large oven you can, with good management, cook 5 pizza at a time but you will need skilled staff and organisation to achieve this volume.
We have take away establishments turning 150-200 pizzas out of the large oven during the 2hr lunch period.
I trust that you have found this information useful.
Please let me know if there is anything else you would have liked to have seen in this document and we will endeavour to help you.
If you would like any further information or advice please do not hesitate to contact us
01906 521 636