Designed for serious cooks and entertainers, the 115cm Commercial Onion 45 Wood Fired Oven features a spacious interior capable of cooking six pizzas simultaneously. Restaurants often push over 100 pizzas per hour through this robust oven, making it perfect for large gatherings and a variety of dishes.
The Onion 45 is ideal when a clear flue route is unavailable, as its 45-degree exit allows flexible angling while maintaining the charm of the onion-shaped oven. The wide mouth brick arch oven is perfect for hidden installations, with the oven outside and the opening inside, ensuring a seamless interface between the two spaces.
Bushman Wood Fired Oven offers enhanced insulation for consistent heat retention, ensuring perfectly cooked pizzas even during the busiest shifts. The commercial-grade refractory surface withstands extreme temperatures up to 1600°C, reflecting more light to make monitoring progress easier.
Our upgraded flue, with a larger diameter, improves airflow, reduces smoke and heat loss, and ensures safe and efficient cooking performance.
115cm Commercial Onion 45 Wood Fired Oven Wide Mouth Brick
The 115cm Commercial Onion 45 Wood Fired Oven – Wide Mouth Brick is a robust choice for serious cooks and entertainers, featuring a spacious interior that can cook six pizzas simultaneously, perfect for large gatherings and high-demand environments, with some restaurants pushing over 100 pizzas per hour. The unique 45-degree flue exit allows flexible installation without compromising the oven’s charming onion shape.
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All of our wood fired ovens are bespoke
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*Bushman Wood Fired Ovens are individually handmade to order, and as a result there will always be variations in texture, colour and finish.
Our Wood Fired Ovens mounting options explained
There are several options for mounting wood-fired ovens. Below are the suitable methods.
Suitable for permanent stations of wood-fired ovens of all shapes and sizes. Not suitable for gas versions or gas combo ovens.
Requirements
- Build A Sub Frame: Have your builder construct a sturdy subframe from blockwork and cast a concrete slab on top.
- Insulation Board: Place the insulation board on top of the concrete slab
- Oven Floor: Set the floor of the wood fired oven on the insulation board.
- Covering: Once your wood fired oven floor is in place, cover it with tiles or cast concrete to hide the oven floor.
- Positioning The Wood Fired Oven: Roll the oven into place.
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