Commercial ovens
FAQs
What type of wood should I use?
Seasoned, dry hardwood with a moisture content of less than 20% should be used in the oven, in order to conform to the DEFRA certification that our ovens carry. Wood such as oak, ash, beech, cherry, apple, pear, hawthorn and olive are recommended.
Other FAQ's
- Is an installation always possible?
- Can I have an oven if I am located within a smoke controlled zone?
- The ovens are quite large will I be able to get it into my premises?
- Do I require permanent ventilation for the oven?
- Can I flue the oven into an extraction system?
- How much space does the oven need?
- What type of wood should I use?
- How much wood will the oven use?
