01Type
Front-of-house build
Finished as a guest-facing feature where the wood fire is part of the room.
Applications
- Open kitchens
- Terrace dining
- Chef's table
Benefits
- Visible fire on wood service
- Feature finish
- Gas for quiet shifts
Convertible Dome OvensBESS-OVN-HY-110
Hybrid Wood & Gas Oven 110 in Tanzania
Gas on a Tuesday, wood on a Saturday. One oven, one flue.
Brillian builds and supplies the Hybrid Wood & Gas Oven 110 across Tanzania. A 110 cm dome with both an LPG burner and a wood hearth, switchable in minutes. Gas for weekday consistency, wood when the menu or the room calls for it.
Delivered to Tanzania from Nairobi, with our build team travelling for on-site installation around Dar es Salaam. Typical lead time 28 days plus transit.
- Min. order
- 1 unit
- Lead time
- 28 days
- Available in
- 3 countries
Sub-types
Grades and configurations.
02Type
Back-of-house build
Utility finish where the oven is equipment rather than a feature.
Applications
- Production kitchens
- Hotel back kitchens
- Central prep
Benefits
- Lower build cost
- Full performance retained
- Simpler cleaning
Features
What makes this material work.
01
Switch fuels in minutes
Burner comes out of service and the same floor takes a wood fire. No tools, no conversion kit, no downtime.
02
Flue sized for wood
200 mm insulated flue meets the larger of the two requirements, so draw is correct on either fuel.
03
Five-pizza floor
Sits between our 100 and 120 domes — 55–65 an hour, which covers most mid-size restaurant peaks.
04
One footprint, two ovens
Covers both trading patterns without the space or capital of a second oven.
05
Serviceable burner
Sealed, flame-failure protected, and removable for service without breaking into the refractory.
06
Full wood performance
Not a gas oven with a wood option bolted on — the hearth and dome are built to run a real wood fire.
Specifications
Standard specifications.
| Internal dome diameter | 110 | cm |
|---|---|---|
| Cooking floor area | 0.95 | m² |
| Capacity | 55 – 65 | pizzas/hour |
| Simultaneous 12-inch pizzas | 5 | |
| Maximum floor temperature | 500 | °C |
| Time to temperature (gas) | 45 | minutes |
| Time to temperature (wood) | 100 | minutes |
| Fuel | LPG or seasoned hardwood | |
| Burner rating | 20 | kW |
| External footprint | 1520 × 1650 | mm |
| Approximate weight | 1650 | kg |
| Flue diameter | 200 | mm |
| Hearth | High-alumina firebrick, 65 mm | |
| Insulation | Ceramic fibre 50 mm + rockwool 100 mm | |
| Warranty | 2 years structural, 1 year burner |
Industry applications
Where it goes to work.
Mixed weekday and weekend trade
Gas for the quiet shifts where consistency and staffing matter, wood when the room is full and the fire is part of the experience.
Varied function programme
Runs efficiently for small midweek covers and switches to wood for weekend functions and guest-facing service.
Fixed venues with varied briefs
Clients who want a visible wood fire get one; clients who want speed and no smoke get gas.
Bread and pizza on one oven
Gas for controlled bread temperature curves, wood when the product wants a hearth bake.
Why Brillian
Why customers specify us.
- 01
We will ask how you actually trade before recommending a hybrid — for many kitchens a single fuel is the honest answer.
- 02
Flue sized for the harder case from the start, so you are not rebuilding extraction later.
- 03
Gas certification and wood-fire commissioning both handled at install.
- 04
Same refractory stock and build standard as our single-fuel ovens.
- 05
One service visit covers burner, flue, and refractory.
Use case
In the field.
A Karen restaurant runs gas for weekday lunch service, where speed and consistency matter and the dining room is half full, then switches to wood from Friday evening when the terrace fills and an open fire is part of the experience. One oven covers both patterns without compromise.
Questions answered
FAQs
- How long does switching between fuels actually take?
- A few minutes to take the burner out of service and lay a fire, or the reverse. The practical constraint is temperature, not mechanics — if the oven is hot on gas you can light wood in it immediately, but going from a wood service to gas means clearing the embers and ash first.
- Is the wood performance compromised by having a burner?
- No. The hearth and dome are built to run a real wood fire; the burner sits at the perimeter and comes out of the way. This is not a gas oven with a wood option bolted on — it is a wood oven that can also run gas.
- Is a hybrid worth the extra cost?
- Only if you genuinely trade two ways. If 90% of your service is one fuel, buy the single-fuel oven and put the difference into a better finish or a bigger dome. We would rather tell you that at survey than sell you capability you will not use.
- Can an existing oven be converted to hybrid?
- Sometimes. The dome usually accepts a burner; the flue is the question. If it was built for gas at 150 mm it will not draw a wood fire properly and the extraction has to be reworked. We survey before quoting a conversion.
- Does running both fuels double the servicing?
- No. It is one visit covering burner tuning, flame-failure testing, flue sweep, and refractory inspection. The flue needs sweeping more often than a gas-only oven because wood produces creosote, but that is a difference in frequency, not an extra service contract.
Request a quote
Get pricing for hybrid wood & gas oven 110.
Tell us quantity, delivery destination, and any specification details. We’ll reply within 24 hours with pricing and lead time.