Keeping the basic characteristics of the traditional wood-fired oven, we placed a 3cm thick layer of compact firesand on the base of the chamber. Large and heavy fire plates of 50x25x4cm are placed freely on top of it without any glue for better performance, achieving at the same time high heat accumulation on the base of the traditional oven and insulation due to the firesand. This way, the temperature is gradually released. The dome of the wood-fired oven is constructed entirely of refractory materials (firebricks, fire cement). Above and around the wood-fired oven’s dome there is firesand (600kg approximately) for better heat accumulation and insulation. Food and bread gain a unique taste this way due to the earth materials that release heat at a different wavelength compared to metal.
One large cooking tray 60cm in diameter or three pizzas keeping the fire inside or 10kg of bread directly on the fire plates or anything that fits the 1m diameter/60cm opening of the oven.