Medium Oven
| Oven Floor | 110 kg |
| Oven Dome | 170 kg |
| Whole weight when insulated | 650 kg |
| Internal Size | 80 cm circle |
| Length | 117-127 cm |
| Width | 94-108 cm |
| Door Size | 42x25 (H) cm |
| External Height: oven floor to top of dome | 47-85 cm |
| Height from oven floor to flue exit | 45-85 cm |
| Allowance around edge of oven | 10 cm |
This oven is great for small restaurants that are looking for a oven that can be dedicated to cooking specific dishes either indoors or outdoors in a beer gardens.
Depending on the style of oven we use up to 8 layers of reinforcing making them undoubtedly the most robust ovens on the market.
The oven shown in the picture is a Medium commercial bushman wood fired oven with an onion shaped insulation, on a 100 mm stainless steel cap.
The ultimate pizza oven/wood burning oven for the English climate. Easy to use fast to set up and cooks fantastic food.
Our Wood Burning Pizza Oven is quite unique. Although it is based upon ancient Roman designs – we use 21st century materials our specially formulated reinforced Fire cement a high density refractory grade with 3 layers of reinforcing to ensure that it is capable of withstanding the constant use of a busy commercial restaurant.
From cold they come up to temp in under 90 minutes, making it ideal for our temperamental weather and being big enough to cater for from 2 to 80 people. If the oven was used the day before, they come up to temperature in 20-30 minutes when using good quality wood and following our lighting instructions.
The Pizza Oven is rustic in finish and comes waterproofed in a light brown colour. The oven is very safe to use. The insulating aggregates that we use mean that the oven rarely overheats on the outside and plants can be planted right up to the edge of the oven. The oven, as standard, comes with a refractory tiled floor which is ideal for cooking most things including pizza bread, kleftiko, slow roast casseroles, and hot smoking.
The Pizza Oven includes the floor of the oven the special oven dome, a wedge door and a lid for the chimney to keep the animals out.
Inside the oven circle are 4 x 1″ 25mm thick Heavy duty refractory tiles. Once heated these tiles keep the oven warm for hrs enabling you to cook all types of Mediterranean dishes, and slow roasts.
COMPLIANCE
Our commercial range of ovens has been tested and complies with the current UK legislation for a class one indoor solid fuel appliances.
INSTALLATION
The Pizza Oven can be installed in almost any location, inside or out and we will be happy to provide guidance on setting the oven up .
ECONOMY
The economical use of logs is important to maintain the best cooking temperatures. Oak and Beech are among the best for achieving this, whereas fruit woods are best for adding flavors.
We also recommend osolomeo for ease and consistency. The fire is normally built and maintained inside the oven on the right hand side using 3 – 4 split logs at a time. The remainder of the floor is then used as the direct cooking surface adjacent to the fire.
Bread baking, slow roasting and stews can be cooked with the fire ash left in or raked out, and the wedge door in position.
DELIVERY
Delivery to most England destinations 9am-5pm on a Friday is now included in the list price, a surcharge will apply to deliveries to Scotland, and offshore destinations.
Large Oven
| Internal Size | 115 cm circle |
| Length | 143-156 cm |
| Width | 126-137 cm |
| Door Size | 42x25 (H) cm |
| Height of oven interior | 41 cm |
| External Height: oven floor to top of dome | 47-107 cm |
| Height from oven floor to flue exit | 45-65cm |
| Allowance around edge of oven | 10 cm |
| Oven Floor | 110 kg |
| Oven Dome | 170 kg |
| Whole weight when insulated | 650 kg |
Please call for more info on the pricing structure our large bushman woodfired ovens.
The oven shown is a large standard insulated oven on a 100MM stainless steel cap.
Our Large Commercial Wood Burning Oven is ideal for restaurants and fast food outlets wanting to have the authentic taste of wood fired pizza
This oven has double the internal floor space of the medium oven a whopping 1 square meter of cooking space . While the dimensions of this oven are almost identical with the domestic large oven the commercial oven is made from a much higher grade of refractory which has enhanced reinforcing at 3 levels to ensure that the oven can withstand the abuse typical of a hard working commercial kitchen.
This oven has been installed both indoors in busy commercial take away outlets and outdoors in pub gardens and beach cafes. Please have a look at our testimonials.
Inside the oven circle are 4 x 1″ 25mm thick Heavy duty refractory tiles. Once heated these tiles keep the oven warm for hrs enabling you to cook all types of Mediterranean dishes, and slow roasts .
The Large Commercial Wood Burning Oven package includes:
The Oven floor including 4 replaceable hand made high density oven floor cooking tiles.
The Commercial Oven Dome hand made in one piece and reinforced for ultimate strength.
A stainless steel wedge door and Rain Cap.
COMPLIANCE
Our commercial range of ovens has been tested and complies with the current UK legislation for a class one indoor solid fuel appliances.
INSTALLATION
The Floor of our oven is cast in one piece except for the replaceable tiles, making it quick and easy to set up. The dome of the oven is hand made in one piece so no special skills are needed to set the oven up.
It can be set up in 3 easy steps:
1. Build the Base, or order one of our quick assemble stands to make this even easier.
2. Put the floor of the oven on the base and fit the loose cooking floor tiles.
3. Put the Oven dome on the base.
That is all that you need to do, then light your curing fires and within a day you can start cooking!
When Installing an oven indoors it will be necessary to meet current UK building regulations for class one fires and flues and the flue pipes will need to be installed by a qualified engineer.
DELIVERY
Delivery to most England destinations 9am-5pm on a Friday is now included in the list price, a surcharge will apply to deliveries to Scotland, and offshore destinations.
Extra Large Oven
| Internal Size | 145 cm circle |
| Length | 185 cm |
| Width | 200 cm |
| Door Size | 55x31 (H) cm |
| Height of oven interior | 41 cm |
| External Height: oven floor to top of dome | 55-110 cm |
| Height from oven floor to flue exit | 70-110 cm |
| Allowance around edge of oven | 10 cm |
| Oven Floor | 110 kg |
| Oven Dome | 170 kg |
| Whole weight when insulated | 650 kg |
Our largest oven is designed for busy restaurants and takeaways with a constant high footfall or regular spikes in demand.
With a 145cm circle of floorspace, it runs economically when trade is steady, with enough capacity to scale up as you hit the peak.
So you can offer the authentic taste of wood fired pizza, with a level of efficiency that borders on mass production.
Made from our highest grade of refractory, with 3 levels of enhanced reinforcing, this oven is suitable for any commercial kitchen.
The Large Commercial Wood Burning Oven package includes:
4 replaceable handmade high density cooking tiles that fill the oven floor. Each tile is 25mm thick to boost the oven’s thermal mass.
The oven dome – handmade in one single piece and reinforced for ultimate strength.
A stainless steel wedge door and rain cap, making the oven suitable for pub gardens, beaches and other outdoor use.
COMPLIANCE
Bushman’s commercial ovens comply with the current UK legislation for class one indoor solid fuel appliances.
INSTALLATION
The floor of this oven is cast in one piece except for the replaceable tiles, making it quick and easy to set up.
The dome of the oven is hand made in one piece so no special skills are needed.
It can be set up in 3 easy steps:
1. Build the oven base, or order one of our quick assemble stands.
2. Put the floor of the oven on the base and fit the loose cooking floor tiles.
3. Put the oven dome on the base.
IMPORTANT: when installing an oven indoors
Under current UK Building Regulations for Class One Fires & Flues, the flue pipes must be installed by a qualified engineer.
DELIVERY
Delivery to most England destinations 9am-5pm on a Friday is now included in the list price. A surcharge will apply for deliveries to Scotland and offshore destinations.
Downloads
Need some advice?
Book a discovery consultation with Jay Emery, the wood-fired oven guru
Downloads
The only fully BSI-certified wood/gas combi oven
approved for domestic, mobile, and commercial use in the UK
Need some advice?
Get your free guide to the top 10 mistakes people make when buying a wood fired commercial oven for their restaurant.
Choosing the right sized oven
When you choose a commercial pizza oven, the first decision is size: what do you need in your restaurant, takeaway or pub in order to serve your target number of pizzas?
Unfortunately though, it’s not a straightforward question.
In fact, you’re walking into a minefield. Where there’s a lot to consider before you’ll get the right answer – AND where many suppliers’ claims are brazenly misleading.
We don’t make this accusation lightly, but it has to be said. Because you could easily end up buying an oven…even from a well-known supplier…only to find it’s far less productive than you’ve been led to believe.
It happens far too often. So this page is a kind of “whistle-blower”! Giving you the truth about oven sizes and output.
There’s a lot to cover, so please take 5 or 10 minutes now to read this in detail. It’s critically important.
Ultimately, we need to answer these two questions:
1: How much pizza can you expect to sell?
2: How much pizza can a single oven produce?
Once you’ve got both figures, you can choose the right oven. But getting there takes some effort.
How much pizza are you selling?
Think about your busiest time. That point where you’re at full pelt – even if it’s only for one or two mad hours a week, or a few crazy weeks every year.
How many pizzas could you offload in one peak hour, if you’re able to meet the demand?
It probably comes down to floor or table space, as well as your location and customer base.
For example, if you run a pub with just a small space set aside for quiet dining, you’ll never sell more than a handful of 14 or 16 inch pizzas. But if you’re based in a city centre with a takeout window, you probably get a crowd when the pubs empty, and again later when ravenous clubbers hit the streets – so you’ll be making 20-inch pizzas that you can sell by the slice.
So what’s the number in your business – what can you realistically sell?
You need a firm handle on this, to make sure you choose an oven that’s ready for the surge. Then we can move to the second question:
How much pizza can an oven produce?
We’d love to give you concrete statements here, like “this size oven gives you this many pizzas an hour”. But we can’t, because:
Numbers vary dramatically from one business to the next.
For a couple of reasons:
First, because every menu is different…so cooking time is different.
Okay, that’s pretty obvious! But it has to be factored in. What type of pizzas are you serving – and what sizes?
You can cook a 10-inch Roma style pizza in just 45 seconds, while a 20-inch Neapolitan could take you 4 minutes. So there is no uniform “x number of pizzas per hour”.
Then it gets more complex when you add in the oven’s capacity: how many pizzas of your chosen size can the oven hold at once? In our largest oven, for instance, you could fit a dozen 12 inch pizzas – but at 20 inches, you’re down to 5 at most.
And to cap it all, your ingredients make a difference too. Small things like your choice of dough can add a few seconds per pizza – and over an hour, that can dent your productivity.
See the problem?
Your menu choices need to be clear before we can even begin to gauge output.
Then there’s a second reason for varying output – a question of skill.
It’s like this. When you put a highly skilled pizza chef at the head of a well-trained and motivated support crew, they’re going to work for you like a well-oiled machine. They’ll be making and baking pizzas at an optimum rate, where each pizza goes in, gets turned and comes out again with precision timing.
That means no fumbling, no slip-ups, no getting in each other’s way…they’re as co-ordinated as a gold medal synchronised swimming team!
But let’s be honest – most kitchen teams will struggle to work at that level full-time. So when you’ve done your menu calculations, and hit on a pizzas-per-hour total for whichever size oven, remember:
It’s an ideal world figure that you might struggle to achieve.
This is why we never publish figures on pizzas per hour. Anything we say would be so general, it would be meaningless.
We have to talk to you first, understand your business, then work out the numbers.
This, we believe, is the only honest way to approach the question.
Need some advice?
Book a discovery consultation with Jay Emery, the wood-fired oven guru
Recharging & Congestion
Recharging is about giving your oven floor time to recover.
See, a stone floor works like a solar panel: soaking up power when it’s hot, then emitting it back on demand. So if a section of floor is permanently covered, you’re “draining the battery” – taking all the floor’s power, and not giving it time to re-energise.
That doesn’t mean you have to stop and start production. It just means you should rotate your pizzas around the oven, always leaving a third of the available floor space clear, so power never dips.
An honest supplier would factor this into their pizzas-per-hour claim. But in this industry, honesty is getting increasingly rare.
The overwhelming majority will declare GROSS CAPACITY – a figure based on squeezing in as many pizzas as the oven can hold. But that’s a fantasy, because it skips the knock-on effect, where falling heat extends your cooking time (and hampers quality too).
The figure they should give you is NET CAPACITY, with allowance for recharging. But that’s not as headline-grabbing, so they sweep it under the carpet.
Then there’s Door Congestion – the final piece of the jigsaw.
This might be the most important point of all, as it potentially reduces your NET CAPACITY.
Put it this way…
With a busy commercial oven, you’ll have pizzas going in and out every few seconds. Especially if they’re the smaller kind, where you’ll have more on the go.
They all need turning, and all need to come out at the exact moment they’re ready.
So it’s going to get mighty crowded around the oven door – and that raises a practical question.
It might be technically possible for an oven to cook, let’s say, 400 x 10-inch pizzas an hour at NET CAPACITY. But then you’d be removing a pizza every 9 seconds!
Is that feasible – really?
Even with a well-drilled team, it’s an epic challenge. They’ll be bumping into each other, and missing that make-or-break moment when a pizza is ready.
RESULT: pizzas get burned, pizzas get dropped. Total chaos.
What our customers say
The Walled Garden At Mells
Hi JayStarting a new business is terrifying at the best of times, particularly in today’s climate (both economic and atmospheric) with lots of scary decisions to make, and more demands for money than opportunities to make it, like one-way financial osmosis. When we decided to bring a wood-fired oven into our garden nursery/café business it…
Restaurant Sat Bains
The work we do at Restaurant Sat Bains with Rooms is very exacting. That includes the menus we create and produce here. The technical equipment that facilitates our dishes ranges from ultra-modern cooking kit to good old-fashioned preserving and fermenting in jars but everything we do is founded on one goal – flavour. One of…
Galleon Beach Cafe
After only 5 weeks, this week my weekly revenue from pizzas from my Dingley Dell wood-fired oven, exceeded the TOTAL COST of the oven and Total Installation Costs. It has also generated higher revenue than ‘Booze’. We are selling in excess of 60+ pizzas (per day and increasing) with a GP in excess of 80%.
The White Hart at Fyfield
Sorry, it has taken so long – we have been so totally packed for the last few months since reopening – amazing but crazy! Here is our testimonial. We run a beautiful 2 AA Rosette restaurant in the Oxfordshire countryside. Whilst we are successful, we have always been perceived as a special occasion venue and…
Turntable – Pizza and Beer
I wholeheartedly write this testimonial in favour of Jay Emery and Bushman Ovens. To say that I was a bit naive when I dreamt up my plans to run a pizzeria is an understatement. The red tape, logistics, tradesmen and pencil-pushing do-gooders all tried their best to get in the way! I can honestly say…
Retorrick Mill
Having had a successful wood-fired food company for years we decided to upgrade to a Bushman’s oven having heard many things about it. It has not only increased the quality tenfold it has also increased the speed of production. We can now turn out 70 – 80 pizzas an hour in a medium-sized oven and…
Stamp Pizza & Bar
From start to finish Bushman Ovens have provided service and value second to none. As a pizzeria, the product we choose had to be perfect, but also as a new start-up, we needed to ensure the service and support were equally first-class. Jay and his team delivered all. From pre-sales advice to a seamless delivery…
