|4' by 5' TBO St. Charles oven|
|St.Charles oven complete and Charcuterie space (to left)|
|TBO 36 in city loft|
|TBO Portable 48"|
|36" plus custom Tuscan room|
Keep in mind that unless you have a team of four sous chefs you will likely not exceed two pizzas at a time for a residential oven and five for a commercial oven. An oven fired to 650-700F with a live fire will cook a pizza in about two minutes, which is about the time it takes to rapidly top a pizza that before it goes in.
Other foods are easier to access. Breads, roasts, and quantities of vegetables can be measured in square inches and since they take longer than a few minutes, the space in the oven matters.
|24" cast oven; too small|
Given the expense in installing and finishing a brick oven, a small oven doesn't 'pay off'' in the long run.
For people who entertain and want to cook for guests (statistically, owners of brick oven gain an average of 5 friends after installing one) a 36"-42" oven will meet most event's needs.
|45" TBO Audrix model portable|
|Stone building going up by TBO for |
54" bakery oven. Pietree Orchards, Sweden, Maine
So the questions are:
- Proposed use.
- Ratio between size and efficiency
|Front of same oven in kitchen|
|Oven dome behind a wall in its|