Camapre ovens with Golden Embers wood fired ovens comparagram

WHAT TO LOOK FOR	WHY IT MATTERS	WHAT IT INFLUENCES
Monocoque (Single Piece) dome	Joints and seams weaken the oven, make it less able to be moved and much less efficient.	Weak points stress the dome and facilitate cracking Inconsistent or broken surfaces allow heat escape and cause uneven distribution of heat. Distribution of heat being uneven uses more fuel for heating.
High density true refractory used	Most ovens are made using low grade or insulating refractory which keeps heat in the oven but does not store or ‘return’ the stored heat to the oven. This allows you to cook with the dome heat as opposed to the fire heat and infra red rays.	High efficiency refractory will increase thermal efficiency, last longer, be stronger, use less fuel, result in even and consistent heat distribution. Turning of the food is thus not required to cook evenly and thoroughly.
Parabolic Dome Curve	Many ovens are hemispheres (or half circles) this means the dome centre is higher and further from the cooking area, but, more importantly, heat distribution is uneven and patchy.	A parabolic dome curve works like a satellite dish, distributing heat evenly and efficiently resulting in lower fuel use, less need to ‘turn’ food, faster cook times and even cooking temperature.
Complete ‘Finished’ Pre-assembly	Many ovens are supplied in so called complete stage but still require much work to make them operational and attractive and bring the oven to a state in which it can be used.	To lower the perceived cost many manufacturers supply far less than the finished product, so the purchaser has to carry out a lot of finishing work and operation is delayed significantly.
Delivered ‘Ready to use’	Golden Embers ovens can be delivered ‘Ready to use’, fully decorated and operational. Simply connect the flue and fire up and use the oven,	Rapid Ready to Use installation saves time, minimises disruption to an hour or so and means the oven generates revenue almost immediately

Some other things to look for:

A warranty is only as good as it reads, and the existence of the company that honours it, most warranties only cover total collapse of the ovens - check the wording, meaning and interpretation carefully, or even better look at ovens installed as long ago as the warranty period covers and see that there are no defects or flaws in those ovens.
Check what extra costs the purchasers incurred over and above quoted prices to get the oven operational and how long it was before it worked.
Timber consumption should be checked with existing users of the ovens who cook at the same speed you intend to cook.
Check with existing users how long they take to cook in their ovens - time them yourself - and balance that against the amount of fuel they use and look to see how often they need to turn or reposition the food in the ovens. A lot of manipulation requires a specialist expensive operator.
You have to consider the best and the worst examples and determine whether the fault lies with the oven or the operator.
Is the oven zero rated for external temperature and do you receive all of the certification, technical data and drawings required by councils.
If in doubt call us and we will give you names of users of most other brands of ovens so that you can inspect them independently of the supplier.