You don't want to start me on that subject. So, I will just point out the most important parameters:
- Heating time
Very important parameter. In my opinion one of the most important. I saw some beautiful oven whose heating time was more than five hour. I think it's too long. To heat such an oven you need a lot of fire wood which is expensive and a lot patience.
- The outer surface temperature during operation
This is an important parameter because it demonstrates the quality of the insulation used. During operation, the oven may be slightly warm, but no more than 50°C, preferably cold because of efficiency and safety. The same applies to a chimney, but it is extremely difficult to obtain. Why? This is a lot safer, although it may even be more important that it is heat loss. And that excludes slow cooking.
- Oven cooling time
This parameter is associated with the previous point. The cooling time for well-insulated ovens should be at least 24 hours. In such an oven it is much easier to light a fire, it takes less time to heat up and there is no moisture from the environment, and this prolongs its durability.
- Oven weight
In the past, I built heavy, big ovens. Their weight sometimes exceeded 1000kg. I do not practice this now. After several years of testing, it turned out that the optimal weight is about 450 kg and the size of 1mx1mx1m combine high efficiency, short heating time and long cooling. Such a unit is optimal for non-residential purposes. This means that after 2 hrs, it is possible to start the baking process and only a few pieces of firewood are needed. The cooling time for this oven is at least 24 hours.
Moreover, if someone intends to carry out the idea of a portable oven can be good.
- Insulation against moisture
Many manufacturers disregard this issue, and this is a shame. When the oven gets wet from the surroundings /rain, dew, water vapour / it deteriorates its parameters and durability. When the temperature of the wet oven exceeds 100 degrees, the water in the walls begins to boild and steam makes micro-cracks. What's next? everyone will guess.
The painting is not enough! The pizza oven must have a professional waterproofing! In addition, the oven should be equipped with a door and a flue cap.