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We get asked by those who are starting in the industry about “how hot the oven gets.” They want to know this so they can plan out their menus and such. While giving the answer is easy, the simple fact is that it is not always the amount of heat that makes the difference in cooking, but the type of heat. Different types are good for different types of cooking. A Fire Within wood-fired pizza oven combines 3 different types of heat to create a perfect cooking environment. Here is a little symposium on the types of heat:
RADIATION
Radiation is heat that emanates directly from the heat source. Radiant heat comes from the heat being stored in the dome and also from the coals, and the flames themselves. The dome can be hot enough to cook even once the fire itself is out.
CONDUCTION
Conduction comes from the contact of the food with the source itself; in this case the floor.
Typically, the closer to the fire, the hotter the surface. Conduction heat also happens between the floor and the bottom of any pan or pot put in the oven as well.
CONVECTION
Convection is one of the most beneficial and unique types of heat the oven offers. It is the heated air that circulates inside the dome creating a balanced cooking environment.
Once the dome and the floor are sufficiently heated, the temperature in your oven and the convection heat will be regulated by the size and intensity of the fire.
This information only scratches the surface when it comes to heat and fire. There has been thousands of years of research, trial and error, on the best ways to cook in a wood-fired oven. We make sure to understand that information and build ovens to reflect that.
Knowing how your oven operates is just another step in becoming a successful mobile wood-fired pizza owner.
