Fuego Brick 90 Wood Fired Oven

The Fuego Brick 90 is a traditional wood fired oven, hand built in Spain using refractory construction methods that have remained largely unchanged for centuries. It is designed for outdoor use in a commercial or semi-commercial hospitality setting — think pub gardens, restaurant terraces, event catering, and outdoor dining venues where wood fired cooking is part of the offer rather than a novelty.

The refractory mass of the oven is central to how it performs. Once brought up to temperature, the retained heat is significant and consistent, which is what allows operators to cook multiple pizzas in quick succession without the floor temperature dropping sharply between each load. The oven is capable of reaching working temperature in around 30 minutes with a proper fire, and at full heat it will comfortably handle three 12-inch pizzas simultaneously. Recovery between successive cooks is reliable, which matters during a busy outdoor service when covers are turning quickly.

For a wood fired unit, practical benefits include:

• High thermal mass for consistent cooking floor temperature across service
• Genuine wood fired flavour — a meaningful draw for guests in outdoor dining settings
• No gas or electrical connection required once installed
• Authentic terracotta brick finish that suits a permanent outdoor installation
• Broad cooking versatility beyond pizza — bread, roasting, and hearth cooking are all achievable

It is worth being clear about what this oven demands. At 950kg, the Fuego Brick 90 is a permanent installation. It cannot be repositioned easily once placed, so the location needs to be decided with care — including access for fuel, proximity to the service area, and any local planning or ventilation considerations for open flame cooking. A suitable hard-standing base capable of supporting the weight is essential. This is not a unit that suits temporary setups or venues without a dedicated outdoor space.

The Fuego Brick 90 is well suited to restaurants, gastropubs, and event venues running regular outdoor covers where wood fired pizza or hearth cooking forms a distinct part of the menu. For operations looking for higher throughput across a larger cooking floor, it is worth discussing whether a larger-format oven would be more appropriate for the expected service volume.

If you are unsure whether this oven suits your space, service model, or installation conditions, our team is happy to work through the details with you before you commit.