Installation and maintenance of a wood fired oven: what are the criteria?

Is any special authorization required for the installation of the oven? Or, given the private property of the business premises, can the owner install it where and when he wants?

These are the main questions that restaurant owners are asking when they decide to install a wood fired oven in their restaurant. The regulations for the installation of such oven, depend on the characteristics of the same and the position of the activity.

As regards the regulations for traditional wood-burning ovens for pizzerias, these ones must be equipped with an independent flue leading to the outside, in a position that does not interfere with any natural or artificial ventilation openings, thus avoiding any dispersion and contamination in the production and processing areas.

Finally, the operator must ensure constant and continuous cleaning of the wood fired oven, which represents a critical point to supply a safe product for the customer.

Cleaning of the oven should be carried out by a specialized company and includes cleaning of the chimney and removal of residual ash. However, it is a good hygiene practice to clean the oven floor with a brush and dustpan to remove flour and ash residues from previous cooking.

As for the firewood to be used for the oven, current regulations establish that “it is not allowed for a food activity to accept and use raw materials, ingredients or any other materials used for the transformation of products, if they result contaminated by parasites, pathogenic or toxic microorganisms, decomposed or foreign substances to such an extent that the final product is unsuitable for human consumption, even after the food Company has hygienically performed normal sorting operations and/or preliminary treatment procedures”

It is recommended for the business owner to obtain the supplier’s declaration confirming the origin of the wood and suitability for food cooking. Responsible for inspections regarding this matter is The Ministry of Agricultural, Food and Forestry Policies, which is the national Authority cooperating with the State Forestry.

In case of inspections from the Ministry of Agricultural, Food and Forestry Policies, It is mandatory for the owner to show names and address of sellers and buyers of wood and products made from it. These documents should include quality and quantity of each supply and must be kept for a period of 5 years at least. If the owner is not able to show these documents to the inspector, he can be punished with a fine from 150 to 1.500,00 €.

The firewood must be in excellent conditions, not painted or contaminated in any way and provided with a supplier certification as explained above . The lack of certification would entail for the business owner the need to directly prove that the wood is adequate, not contaminated and that it is not a waste.

If the above criteria are respected, wood as a fuel is absolutely ecological. Indeed, if due attention is paid to its traceability, the impact on the environment is excellent, acting as a valid help to the restocking of the forests, with better consequences for the environment in terms of oxygen – carbon dioxide exchange.

Returning to wood fired ovens regulations, the law states that pruning residues, in addition to other woody materials such as sawdust, shavings, chips, trimmings and virgin wood blocks can be used in public establishments.