Frequently Asked Questions

The right choice depends on space, cooking volume, permanent or mobile placement, preferred fuel, finish and budget. Send us measurements and site photographs for tailored advice.

Yes. We supply restaurants, caterers, lodges and hospitality venues, with guidance on capacity, cooking surface, installation, finishes and delivery access.

Selected ranges offer smooth or textured finishes, brick-face or mosaic detailing, thermometers, coastal upgrades, mobile stands, side tables and gas options.

By convection. The fire sits at the back and draws cooler air in from the front. The hot air and smoke rise, circulate around the dome and rotate the heat back down onto the food, which is what cooks evenly and gives the flavour a conventional oven cannot. The floor does its own work: it absorbs and redistributes heat, and draws moisture out of the dough for a crisp base.

Start the fire at the front of the oven where it is easy to reach and light. Once it is burning steadily, push it to the back and keep it going with small pieces of wood rather than large logs. To check the airflow, drop a little water on the oven floor: if the vapour moves towards the fire, the draw is right.

Medium and large mobile models carry a built-in thermometer as standard. On the other ranges it is an optional upgrade, and it is the single most useful add-on if you cook regularly.

Sweep the ashes aside with a dry brush just before you cook, and keep wet tools off the floor. Every so often take the oven up to its maximum working temperature: the heat burns the floor clean.

It controls how much heat leaves through the flue. Closing it down holds heat in the dome for baking; opening it increases the draw when you are building or reviving the fire.

Delivery can be coordinated nationwide. The final quotation depends on product size and weight, destination, route, unloading equipment and site access.

Yes. We can advise on site preparation, supporting bases, clearances, chimneys and flues, placement, curing and commissioning.

Yes. Refractory ovens require gradual low-temperature firings before full use so retained moisture can escape safely. Follow the product-specific curing schedule supplied with your oven.

Room size, ceiling height, insulation, layout, heating output and flue route all matter. Share your room dimensions and photographs for an informed recommendation.

Use clean, dry, properly seasoned firewood. Never burn treated timber, painted wood, plastic or household waste.

Coverage varies by product and component. We confirm the applicable product and workmanship terms before purchase.