: Semi-empirical models have quantified that approximately 46% of energy is lost through flue gases (smoke) and 26% through the oven walls, highlighting the critical importance of insulation.
: Modern studies use Computational Fluid Dynamics (CFD) and Finite Element Analysis (FEA) to simulate thermal behavior and structural stability in biomass ovens. Oven Design Principles Building a Wood-Fired Oven for Bread and Pizza
The primary reference for this topic is the book by Tom Jaine , first published by Prospect Books . It is widely considered a foundational DIY guide, covering the history, construction, and operation of traditional brick ovens. Key Technical Research & Papers covering the history
: Research published in Foods and Journal of Food Engineering notes that traditional ovens typically have an average thermal efficiency of Building a Wood-Fired Oven for Bread and Pizza