Wood Fired Food Cooks Faster

The radiant heat found in a wood fired oven heats food like no other: from the inside out. A conventional oven warms the air, which in turn warms the food. Very little radiant energy is transmitted into the food. In a wood fired oven, however, the masonry mass radiates heat into the food, heating the bones and water within the food which in turn heats the food. This allows the food to cook faster and more thoroughly than before.

Copyright © 2012 Alliance of Masonry Heater and Oven Professionals.