Our Services
Please contact us to discuss your oven options. We are happy to talk with you prior to you buying your oven about what size oven you may require, where the best place in your yard might be, what type of base you should build the oven on, etc.
You can contact us here or alternatively phone us on 02) 6882 2567.
We can also assist you with building your oven if you live within our region of NSW – costs will vary depending on where you live, but we only need about 5 – 6 hrs one day and then another 4 -5 hrs to complete it (as it requires overnight drying time between a couple of the stages) …. or perhaps you just want us to get you started and then you may be happy to complete it yourself!
FAQs
Q – How much free space between the back of the oven and the wall of the house is required?
A – You can build the oven against the wall, just make sure that you leave enough room to render it.
Q – Once built does the oven need to be protected from the elements?
A – It will be fine outside exposed to the weather, however you can use protective paints if you wish
Q – Does the oven get very hot during use?
A – The outside of the oven is very cool to touch, but inside is a different story.
Q – What surface do I need to build the oven onto?
A – We recommend that the oven be built onto a flat surface such as a table that can withstand up to 500kgs or you can build a base using limestone blocks.
Q – Are clay brick ovens better than concrete ovens?
A – Yes they are – clay brick ovens sustain 20 – 30% more heat.
Q – Can I cook other foods such as large portions of meat in trays and/or dishes in the oven?
A – Our ovens can cook any dish that can be prepared in any other oven, but with the added flavours and qualities of wood fired cooking.
Q – Do I need to cook on metal pizza trays?
A – No, the ‘wood fired pizza’ is preferably cooked directly on the fire bricks which make up the floor of the oven. Any food particles remaining on the bricks quickly burns to ash and can be swept or wiped off as part of the normal routine removal of wood ash prior to the next cooking cycle.