Techniques for larger ovens . For larger ovens, more support for the arch needs to be provided during construction. This can be done by pouring the concrete supports for the sidewalls first. For restaurants, calcium aluminate concrete is used. The thickness of the arch is increased if more batches per firing are needed.
Heavy breads require a hotter oven.
This requires a more tricky firing technique, and this is one drawback for this oven style. Hearths should be smooth, with bricks laid up on edge, dry, onto a sand bed. Soapstone is too conductive and results in too hot a hearth. Castable refractory hearths have peeling problems. Allan's philosophy, and advice to oven builders, is to keep it simple.