How much wood for a commercial oven?

[v12spirit]

Re: How much wood for a commercial oven?

I calculate 6 4" diameter logs 6 long per hour keeps the temp to around 450c

Thanks Graham. BTW How long is your hearth diameter? and how much wood does your oven take to saturate from scratch.

[GrahamG]

Re: How much wood for a commercial oven?

I calculate 6 4" diameter logs 6 long per hour keeps the temp to around 450c

[v12spirit]

Re: How much wood for a commercial oven?

Thank you guys for the input. Greenman, Thanks for your provided estimates, they do give an idea about fuel consumption.

[petanque]

Re: How much wood for a commercial oven?

How much are you cooking?

How cold will the oven be at the beginning of the shift?

Considering the cost of rent, labour and ingredients if the cost of the wood for the oven is a deal breaker you need to abandon the business plan because it is too tight to be viable.

How careful the operator is would probably make a huge difference.

I have at the community garden that I am involve in the wood consumption can vary by 500% depending on who fires the oven.

Plan for the worst and hope for the best.

[Greenman]

Re: How much wood for a commercial oven?

It really depends on how hot you want to keep it, how well it is insulated, the thermal mass and the rest. That is probably why answers are scarce. A roaring fire day long is going to consume loads of wood whereas if you bring it up to heat and contain the heat during 'stand-by' periods it will reduce significantly. I have no experience of an oven that size but my 36" oven uses about 10 kg to get it saturated and cleared and probably about 2 kg an hour to keep it hot.

One of the crew with a larger oven might have a better estimate.

[v12spirit]

Re: How much wood for a commercial oven?

No one willing to reply? If no one experienced that, I would accept any possible estimates for the maximum amount of wood that it is unlikely to be more. For instance may it be 10, 20, 30, or 40 kg/workday??

[v12spirit]

Hi everybody,
I have a question regarding using a WFO in restaurants. In a typical work day, say 12 hours with the oven in use, with some times when the oven is in a standby mode. How much wood is required for such a work day?
I suppose the oven is 42" with typical bricks and insulation materials.