As with other cooking equipment, purchasing the appropriate size wood-fired oven for an operation is key. Wood-fired ovens that are too small for an operation will slow down service and cause backup orders. Ovens that are too big will not only waste space but also won’t be used to capacity, wasting fuel and dollars.

It’s important to note that ventilation requirements for this equipment differ significantly from gas ovens. Because wood-fired ovens utilize solid fuel, a separate, exclusive hood is necessary. Not only must the duct and fan system be separate from all gas equipment due to the combustible products, but the system must also employ spark arrestor filters. 

Some municipalities have stricter wood-fired oven restrictions due to pollution issues. In these cases, operators may still be able to utilize wood-burning ovens but will need added filtration or air-cleansing systems to effectively eliminate the smoke by municipality standards. Operators should take these additional considerations into account when planning and budgeting for a wood-fired oven.

With this equipment, operators will need to continually replenish wood, which requires a safe and spacious storage area. Depending on local regulations, there may be additional requirements for storing wood on-site, given that it is combustible.

Disposing of hot ashes is a critical factor since they are a safety hazard and can cause a fire. A sealable steel or metal ash bin for storing ashes is needed for fire prevention.