The proprietary FlameRoll Technology of any Chicago Brick Oven combines high heat and a beautiful aesthetic for the ultimate outdoor cooking experience. True to traditional Italian wood-fired ovens, the Chicago Brick Oven design features a low, igloo-shaped dome. The FlameRoll Technology creates a vacuum for concentrated heat up to 1,000 degrees Fahrenheit! Unlike other ovens that trap heat at the dome ceiling, Chicago Brick Oven's vent pulls the flame horizontally across the top of the dome and then vertically down the sides, to create higher temperatures for superior cooking. Combined with a modern and efficient flue system, the high-performance design allows you to cook with radiant heat, convection, and conduction. That means bubbling cheeses, flaky crusts, and expertly seared meats.
Only Chicago Brick Ovens proprietary low-dome construction creates the perfect FlameRoll from front to back. In this unique cooking method, the vent pulls the flame horizontally across the top of the Dome and then vertically back down the side. Not only does this "funnel effect" create higher temperatures for superior cooking, but the rolling flames being drawn across the dome are also aesthetically beautiful, giving you full wood-fired cooking experience. In competitive high-dome brick ovens, the flames get trapped in the upper portion of the Dome, too far away from the food to properly cook it.
Radiant heat comes from a direct source. In a wood-fired oven, radiant heat can come from two direct sources - the fire and the heat that's stored in the pizza oven walls and hearth. Radiant heat is very even and will cook food from all directions. The special shape of your Chicago Brick Oven reduces all cold spots and ensures that the stored radiant heat is used efficiently. By slowly building the Oven's stored heat, you'll be able to take advantage of the radiant heat for longer periods of time. You'll also be able to use radiant heat by leaving a fire or hot coals in the oven. Use this method of cooking if you want high heat and short cooking time, especially for pizzas.
Convection is heated air circulating in an oven. Cool air is drawn into the oven through the access hole (when the exterior door is closed) or the oven opening (when the door is open). As the cool air is drawn into the oven, it's rapidly heated by the fire and the stored heat in the oven. This heated air passes over the food evenly. As the air continues to heat, it passes to the back of the oven and rises. The heated air now again passes over the food on the way out of the oven flue. This draw causes a steady flow of heat to pass over the food, causing convection. You can also take advantage of convection with closed-door cooking. For example, when you add cool dough to the hot oven, convection will take place through the moisture in the dough. As the hot air comes in contact with the dough, the heat is transferred. The air comes off the dough cooler and then is heated again by the oven.
The third method of cooking in your Chicago Brick wood-fired oven is through conduction. Conduction occurs when a cooler object comes in contact with a warmer object and heat is transferred. The amount of conduction that takes place depends on two things - the temperature difference between the two items and the material (if any) that's between them. For example, you may want to sear a steak by placing a cast iron grill in a very hot oven. Make sure any cooking device you put into your Oven is at 75°F or above to avoid thermal shock to the hearth. Once the grill is at temperature, you'll place room-temperature steaks on the grill. This contact will cause conduction to take place and sear the steaks. Another example of conduction is putting a pizza directly on the oven's heated hearth. The heat transferred from the hearth to the pizza will cause an excellent crust to form.