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Traditional brick ovens fired on hardwood, holding 400–500 °C for a 60–90 second Neapolitan bake.
A wood-fired brick oven is a thermal battery rather than a fire. High-alumina firebrick stores the heat, a ceramic fibre and rockwool blanket keeps it in, and the dome shape returns radiant heat to the cooking floor. Fired properly it holds 450 to 500 °C for a 60 to 90 second Neapolitan bake and stays hot enough for bread and roasts long after the fire has died back.
The curved roof is not decoration. It reflects radiant heat back down onto the floor, which is the reason a true dome bakes in ninety seconds where a flat-roofed box oven takes four minutes. Get the profile wrong — too tall, too shallow — and the oven never cooks properly however hot it gets.
Size is the decision with the longest consequences. A 90 cm dome suits a household; a 100 cm covers most working pizzerias at 40 to 50 an hour; a 120 cm handles 70 to 80 but takes twice as long to heat. Our sizing guide works back from your peak hour rather than from the size that looks impressive.
Shape is the other choice. A dome is optimised for pizza; a barrel vault trades a little of that for a rectangular floor that takes standard trays and gastronorm pans.
Smoke. On a simple margherita where the crust is the product, people who know pizza can taste the difference. What you give up is convenience: 90 minutes to temperature rather than 35, a fire that needs managing through service, ash to clear, and dry fuel to store. The honest comparison.
Wood ovens need 200 to 250 mm of insulated flue to above the roofline — materially more than gas, and often the constraint that decides whether a site can take one at all. They also need seasoned hardwood; wet wood roughly doubles consumption and sooties the dome.
Calcium silicate base board, 65 mm high-alumina hearth laid dry so tiles can be replaced individually, cut firebrick dome bedded in refractory castable, 50 mm ceramic fibre and 100 mm rockwool over the top. Built on site in Nairobi or supplied as a finished unit where access allows, and fired through a full curing schedule before handover.
4 products
The 100 cm Neapolitan dome — our most-specified commercial oven.
High-volume 120 cm dome for kitchens running two operators.
A proper brick oven sized for a family, not a service.
A deeper, straighter chamber for trays, roasts, and mixed loads.
