Thermal Bridge

A design mistake in a wood oven structure where heat is conducted away from the cooking chamber to an exterior location, cooling the oven and making the exterior wall or hearth hot the the touch. This can lead to uneven heating, excessive heat loss, and inefficient use of the fuel (wood) during the cooking process.

Thermal bridges in a wood-fired oven can occur at various points, such as where the oven’s inner and outer walls meet, or where the oven floor connects to the walls. If these areas are not properly insulated or designed to minimize heat transfer, they can act as pathways for heat to escape or enter the oven more readily than intended. This could result in uneven cooking temperatures inside the oven, longer cooking times, or the need for more wood to maintain the desired cooking heat.

To prevent thermal bridges in a wood-fired oven, it’s essential to design and construct the oven with proper insulation materials and techniques. Using refractory materials that have good insulating properties, ensuring a continuous and well-insulated inner layer, and paying attention to the connections between different parts of the oven can help minimize heat loss and improve cooking efficiency. Additionally, properly sealing any gaps or openings in the oven’s structure can also contribute to better heat retention and distribution, enhancing the oven’s performance for baking and cooking.