Buying a Commercial Wood-Fired Oven: Key Considerations for Your Business

A commercial wood-fired oven is a fantastic investment for pizzerias, restaurants, and cafés looking to deliver authentic, high-quality pizza and baked goods. However, selecting the right unit requires careful consideration of space, ventilation, capacity, and functionality. Here’s what you need to know before making your purchase.

1. Space Requirements

Before choosing a wood-fired oven, measure the space where you plan to install it. Consider:

• The footprint of the oven, ensuring you have enough room for installation and operation.
• The required clearance around the unit for safety and maintenance.
• Whether the oven is for indoor or outdoor use, as this affects ventilation and fuel options.

2. Ventilation: Self-Vented vs. Flue System

Proper ventilation is crucial for maintaining air quality and ensuring compliance with safety regulations. You have two options:

• Self-Vented Ovens: These have built-in ventilation systems that eliminate the need for an external flue, making them ideal for spaces where traditional venting is not possible.
• Flue Venting: If you opt for a flue, consider:
  • Flue diameter (typically 6–10 inches) to ensure proper airflow.
  • Flue routing – Will it vent straight up or require bends?
  • Compliance with local regulations regarding flue height and emissions.

3. Gas-Assisted or Traditional Wood-Fired?

Some commercial wood-fired ovens come with a gas-assist feature, which can be beneficial for:

• Faster preheating – Gas speeds up the warm-up time before switching to wood.
• Consistent temperature – Ideal for high-volume businesses needing stable heat.
• Reduced wood consumption – Saves on fuel costs while maintaining wood-fired flavor.

4. Rotating vs. Static Wood-Fired Ovens

A rotating wood-fired oven comes with a moving floor that turns pizzas automatically, offering:

• Even cooking – Eliminates the need to manually rotate pizzas.
• Faster service – Improves efficiency in high-volume kitchens.
• Reduced labor – Staff can focus on other tasks while pizzas cook evenly.
  However, if you prefer a traditional experience, a static oven may be the right choice.

5. Pizza Production Capacity

Consider how many pizzas per hour you need to produce:

• Small ovens (4–6 pizzas at a time): 60–80 pizzas per hour
• Medium ovens (8–12 pizzas at a time): 100–150 pizzas per hour
• Large ovens (16+ pizzas at a time): 200+ pizzas per hour
  Make sure the oven size matches your business’s peak demand.

6. Door Width and Installation Considerations

Before purchasing, check the dimensions of your oven and the width of your restaurant's main door. Many wood-fired ovens are bulky, and if the entrance is too narrow, you may need to:

• Choose a modular oven that can be assembled on-site.
• Arrange for specialized equipment to move it through the building.

7. Flue Considerations

When setting up the flue system, keep in mind:

• Height requirements – The flue must extend beyond the building roofline to ensure proper ventilation.
• Material – Stainless steel or clay-lined flues work best for high-heat wood ovens.
• Clearances – Maintain safe distances from combustible materials.
• Local regulations – Always check building codes to ensure compliance.

Final Thoughts

Choosing the right commercial wood-fired oven depends on your space, ventilation setup, production needs, and efficiency preferences. Whether you opt for a gas-assisted, rotating, or traditional model, make sure to consider installation logistics, flue requirements, and cooking capacity to find the best fit for your business.

Need expert guidance? Contact us today to find the perfect wood-fired oven for your restaurant or pizzeria!