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TUBIX – Wood-Fired Tube Ovens for Professional Baking
TUBIX is a line of wood-fired ovens designed for artisan and professional baking, combining the tradition of wood-fired cooking with the efficiency of modern technology. Thanks to its unique tube structure and use of wood as fuel, TUBIX guarantees even baking, environmental sustainability, and high energy performance.

🔧 Main Features
1. Steam-Filled Tube Structure
The baking chamber is crossed by steam-filled tubes, which distribute heat evenly and consistently. The heat, generated by wood combustion, is transferred into the tubes and diffused uniformly throughout the oven.
2. Even Baking
The combination of the oven’s thermal mass and the steam tubes ensures optimal heat retention, ideal for achieving precise and consistent baking, essential for products like bread and leavened dough.
3. Efficient Wood Combustion
Heat comes from a dedicated combustion chamber, where seasoned dry wood is burned. The system is eco-friendly, ideal for those seeking a low-impact solution, free from fossil fuels.
4. Environmental Sustainability
Wood, if sourced from renewable and sustainably managed forests, is an ecological and renewable fuel. Compared to diesel and natural gas, it has a significantly lower carbon footprint.
Fuel Type    Average Calorific Value
Dry wood    ~4 kWh/kg
Natural gas    ~10 kWh/m³
Diesel fuel    ~12 kWh/kg
💡 Example: 3 kg of wood is roughly equivalent in energy to 1 liter of diesel.
5. Recommended Wood Types
•    Hardwood (oak, beech): burns slower, generates more heat.
•    Seasoned wood (<20% moisture): burns cleaner, with less smoke and higher efficiency.
•    Average consumption: between 7 and 15 kg/hour, depending on the model and desired temperature.
6. Maintenance
Using wood as fuel requires periodic maintenance:
•    Removal of ash
•    Cleaning of flue and ventilation systems to prevent soot build-up and maintain efficiency
•    Space and time needed to store and prepare wood of suitable size

🔥 Technique and Skill in Managing a Wood-Fired Oven
Operating a wood-fired oven demands knowledge and sensitivity, not just in ignition but throughout the entire baking process. It's a craft that blends technique and intuition.
Key skills include:
•    Timing wood refills: too early and you smother the flame; too late and the temperature drops.
•    Right amount of wood: maintain stable heat without sudden peaks or drops.
•    Reading the fire: understand flame color, amount of embers, and the wood's behavior.
•    Managing baking temperatures by product:
                       Pizza: requires very high temperatures.
                       Bread: benefits from moderate, stable, and evenly distributed heat.