I've worked for pavers and masons, so I know my way around the yard so to speak and feel confident that I can get this job done right. I do however have a few questions, because I want this design pretty buttoned down before I get to work.
It's going to be truck mounted, and will serve catering duties.
I recently drew up some plans based on the Mugnaini Prima 120(which I am pretty sure does not fit into the low flat-domed class) sections and all, and after seeing the ovens by pftaylor and Barry it occurred to me that making this oven out of a single casted piece of refractory cement may be more simple and a low flat domed oven might be a better oven:
pftaylor:
http://www.pizzamaking.com/forum/index.php/topic,1258.msg49677.html#msg49677 Barry:
http://www.pizzamaking.com/forum/index.php/topic,7637.msg65474.html#msg65474If I remember reading right, the interior height of the door needs to be 63% of the interior height of the oven. Correct? It seems if the interior height was say 13" that a door opening of 8" would be too short for working 2-3 pies at once. Does the 63% ratio still apply?
How much wood savings could I realistically see—all things equal—between the low domed ovens and an oven like the prima 120?
The wall thickness should be just as thick as a brick wall would be, correct?
I've seen sand beneath the oven floor on some of these units on stationary installations, with road vibration and bumps, it seems like a better material could be used.
Thats all for now. Thanks in advance and happy pizza making:).
