THE SAF PRINCIPLE
The firebox heats the oven while the cooking chamber remains separate from the path of the combustion gases.
FROM FIRE TO FOOD
Wood burns exclusively in the dedicated firebox located underneath the oven floor. Air needed for combustion enters through the grate beneath the embers and the air holes in the sides of the firebox, ensuring effective draught. A convenient removable ash drawer beneath the firebox collects the ash and makes it easy to remove.
Combustion fumes do not enter the cooking chamber.
The SAF oven has a cavity through which hot combustion gases circulate. Heat is transferred not only along the sides and top of the cooking chamber but also behind the rear wall.
This arrangement heats the cooking chamber from several directions, helping to distribute heat evenly in a way similar to a traditional wood-fired oven while making efficient use of the energy from combustion.
The SAF oven uses a particular construction method that promotes natural heat circulation inside the cooking chamber, without forced-air ventilation.
The refractory shelves are suspended inside the chamber, 1.5 cm away from the walls. This gap allows heat entering from the bottom of the chamber to rise unobstructed along the sides of the shelves.
Heat can thus reach the top of the chamber, warming the ceiling and promoting radiant heat from above towards the food.
This arrangement encourages more even heat distribution, reducing differences between the bottom and upper part of the chamber and supporting balanced cooking on both refractory shelves.
The cooking chamber and the supports for the refractory shelves are made from AISI 304 stainless steel, a durable material suitable for food-related applications.
The cooking surfaces are made from cordierite–mullite refractory plates, certified for direct food contact. They store heat and release it gradually, helping food cook evenly.
The oven is also insulated with high-density rock wool, which helps limit heat loss and retain heat inside the oven.
ORIGINAL PHOTOGRAPHS
IMPORTANT INFORMATION
SAF wood-fired ovens combine compact external dimensions and a relatively manageable weight for the size of their cooking chamber.
This makes them easier to place in various domestic settings, from kitchens and food-preparation rooms to covered terraces that are adequately protected from the weather.
Photographs of real customer installations show how SAF ovens fit into different spaces while providing a spacious cooking chamber without excessive external bulk.
See dimensions and weight in the technical specifications: Quadro · Sardegna · Modello 90
Installation requires a flue connection compliant with applicable requirements, adequate combustion-air supply and observance of the relevant safety clearances and rules.
Every SAF oven has a thermometer for monitoring the cooking-chamber temperature.
The SAF wood-fired oven is designed to make efficient use of the heat produced by burning wood, distribute it through the cooking chamber and limit heat losses.
In real-world use, the Quadro model can reach a temperature suitable for baking bread in about 30 minutes.
Under favourable conditions, approximately 3 kg of dry firewood may be sufficient for one batch of bread.
Once the desired temperature has been reached and stabilised, small additions of wood are enough to keep the fire burning and maintain heat during cooking.
Another useful characteristic of the SAF system is its ability to stabilise the cooking chamber at relatively low temperatures, making it suitable for dishes that require moderate, steady heat.
This includes cakes and desserts, as well as preparations such as slow-roasted pork (porchetta), which may require moderate heat and long cooking times.
Want to see what our customers actually cook? Join the Facebook group Forno a legna SAF – Cucina, ricette e consigli to explore real customer photos, recipes and experiences with SAF ovens.
Actual heating times and wood consumption depend on the firewood, initial temperature, chimney draught and way the oven is used.