Frequently Asked Questions


Wood fired ovens can reach higher temperatures compared to other ovens. The open flames and oven technology contributes to a unique and delicious flavor and aroma. And of course, these ovens offer a beautiful visual experience.

This depends on the temperature, at 350℃ it takes about 90-120 seconds per pizza

Temperature depends on the recipe you are following, the base will have different temperatures at different spots so you can choose where to place each item for their ideal temperature.

Metal ovens reach around 500-550℃, cast dome models 700-800℃ and firebrick models can reach upto 1200℃.

No, we use high grade insulation that keeps all the heat inside the oven.

Use only hard wood and fruit tree wood, never use wood that is chemically treated or wood with high resin content such as pine.

We do not recommend using coal, although it can help with maintaining temperature, coals don’t have a flame, which is important for getting a desirable flavor and finish.

This depends on the accessibility of the site where the oven is to be installed as well as the availability of heavy lifting equipment at the site. For indoor ovens, the doorway must be big enough to allow the oven to enter, if not then we suggest building on site.
Moving most ovens requires heavy equipment such as a forklift, if not available, we suggest building on site.

Our ovens offer a higher temperature which allows pizzas to be cooked much faster. They can also be used as a smoking chamber among other things.

This depends on the size of the oven and the experience of the chef. An oven with a 36” base can easily accommodate three 12” pizzas.

The temperature depends on the recipe that you are cooking, you can choose from a range of 150℃ to 450℃ in all ovens, while some are designed to reach temperatures of 1200℃.

This depends on the size of the oven and the amount of fuel you use. It could take anywhere between 20 mins to 60 mins to heat up an oven. If ovens are used consistently (daily), the heating time will be reduced since the ovens store heat for up to 48 hours.

Pizzas, roasted vegetables, grilled or baked fish, slow cooked meats, smoked and barbecued meats, bread loaves, focaccia, flatbreads, side dishes, potato wedges, baked feta, stews and casseroles, hot desserts, and more.

Select fully dry wood logs and sticks with no more than 10% moisture. Stack up the logs and sticks in the center of the oven base leaving space between the logs for air to pass through. Light a piece of paper or cardboard on fire and place it under the stacked wood. Keep adding paper or cardboard until the wood logs catch fire. Allow all the wood to catch fire before adding more wood. After some time, shift the fire and embers to the back of the oven. Do not use any fossil fuel or chemical fire starter to start the fire.

We build ovens at our factory or on site.

Yes, we can visit any site within Delhi NCR free of cost. For other places, please contact us for the details.

We have done over 500 installations and counting! Take a look at our client list and gallery to see where you can find a WFCIN oven near you.

Buying Guide

a. Studio Line 24”, 30”, 36”, 42”
b. Catering Line 24”, 30”, 36”
c. Mid Line 36”, 42”, 48”
d. High Line 36”, 42”, 48”, 54”, 60”

Yes, there are different options for customization depending on the model you choose. The High Line model is fully customisable.

Apart from pollution-related issues, wood fired ovens are more economical, give food a better flavor, and are essentially maintenance free.

Storing of wood requires space and protection from the elements. A hybrid oven can be used even if you run out of one fuel source, making them more convenient. They also offer a solution that can be more environmentally friendly, especially in cities.

Unfortunately, this is not possible. The dual fuel system has to be implemented at the time we install your customized oven.

Yes, but ducting and a vent would be required to route smoke out of the indoor area.

Yes, we use trolleys with wheels to transport the ovens, although bigger models would require heavy equipment and manual labor.

Our ovens come with a pizza peel, pizza turner and temperature meter.

We offer a 1 year warranty on the oven and 6 months for the burner.

Choosing an oven size depends on
(1) the size of the pizzas and/or other items that you want to cook,
(2) the quantity you want to cook at a given time, and
(3)the cooking time for each item. For pizza, the cooking time is about 90 – 120
seconds (one and a half to two minutes) at 350℃.

Our ovens have 2 fuel options,

(1) Wood and
(2) Hybrid – with both wood and gas.

Depending on the size of the oven and operational hours, it would take anywhere between 15 – 50 kg per day for a 100% wood fired oven. The longer the working hours, the less the fuel consumption on a per hour basis.

Gas consumption depends on the model and can vary from 400gms an hour to 800gms an hour. However, once the oven reaches the required temperature, continuous firing is not required as the oven maintains the temperature. The longer the working hours, the less the fuel consumption on a per hour basis.

All commercial ovens come with a burner. The Studio Line, Mid Line and Commercial Line ovens have a semi-automatic c type burner with the option to upgrade to fully automatic. The High Line ovens come with a fully automatic c type burner. We cannot downgrade from automatic to semi-automatic.

Yes, commercial models tend to take up more space, but can be installed for residential use given the space allowance.

Depending on the model, the weight can range from 300 kgs (metal) to 1200 kgs (firebrick).

This depends on the oven, a metal oven does not require curing, but a refractory cast dome or firebrick oven will.

Manufacturing the oven takes 12 to 15 days. Customisation and curing can take an additional 8 to 15 days.

How to Use & Maintain

These ovens will last a lifetime if maintained. We have ovens that are 10 years old and still going.

This depends on the oven, a metal oven does not require curing, but a refractory cast dome or firebrick oven will.

Ovens are cured by gradually increasing the temperature of the oven over a period of time.

Start by making a small fire of around 40-50°C for 15 to 20 mins
on day one.

On the second day, let the temperature reach 80-90°C for 30 to 40 mins.

And on the third day, take the temperature to 100-120°C for about 1 hour.

After this, the oven is ready for regular use.

Wood should be burned on the opposite side of the burner, otherwise the burner will get damaged.

Almost no maintenance is required for 100% wood fired ovens. For hybrid ovens, burners have to be cleaned regularly and replaced with time.

Curing is very important, it prevents cracks in the oven and ensures a longer life.

Depending on what cuisine you are preparing, you may find the following tools useful; pizza peel, pizza turner, temperature meter, cooking tray and grills.

The high temperatures prevent build up or unwanted contaminants. To clean the floor of the oven use a wet cloth, do not use the same cloth for anything else.
When the temperature reaches about 350℃ to 400℃, any soot that may have formed on the dome burns off. Once the oven has cooled down, ashes can be removed using a shovel or a long handled pizza peel.

We strongly recommend a shed or covered area to help protect the oven fro natural elements.