Wood fired ovens

Ovens with flat tops are a dime a dozen. But there's always room for improvement! 
We rightly claim to have perfected the Old German wood-fired oven.

Why a vaulted ceiling is better than a straight ceiling is simply illustrated here.

This diagram clearly shows that there are always more flames in the centre of the wood-burning oven than on the outer sides. This is due to the fact that the flames always move in the direction of the oven pipe, which is located in the centre of all wood-burning ovens as standard.
Where the flames reach, the fireclay of the ceiling is heated much more intensely than in areas with fewer flames. 

In an oven with a flat ceiling, this is not taken into account. The level of top heat is the same everywhere.
This results in different baking results.

In our old German vaulted oven, the distance between the ceiling and the baked goods is the same as the heat. A lot of heat in the center ⇒ large distance, little heat at the sides ⇒ small distance. This results in the best baking results without having to move the baked goods, as is necessary with a straight ceiling.
The curved shape allows us to utilise the natural properties of fire and heat.

Another advantage is that you do not have to leave this oven standing. Due to the different fireclay bricks in combination with the fireclay vault, the temperature in the wood-fired oven is almost uniform after firing up. All you have to do is cool down the base bricks and start baking. This saves a lot of time!

Choose the best for yourself -> Ramster old-fashioned wood-fired ovens with VAULTED CEILINGS.

You can find more useful information about our fireclay vault via this link.

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