Author Topic: My WFO project  (Read 12869 times)

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Offline Matthew

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Re: My WFO project
« Reply #25 on: June 16, 2010, 05:22:34 PM »
This is what it says.

"Mod Mec80 is a raw oven to be walled up. Place the oven on the masonry support. The height of the opening(generally 1500-1200 mm from the ground) will increase if a base board is installed.

The oven is not insulated. External steel surface can reach a temperature of over 200C. Use a thick later of glass wool, rock wool all around the external structure (6/8cm) and on the top (10/12 cm). Once insulated, you can finish the external mansonry wall.

It is essential to maintain a clearance space between the oven and the ceiling to access the flue connection.

If the oven is installed outdoors, it must be sheltered."

Thanks for the help Matt.

Got it.  Is the hearth insulated?  If not, I highly recommend that you do.  The easiest way is to use 2" thick high heat insulation board.  It will require you removing the oven from the skid & sitting atop the board. As far as insulating the exterior goes, you can wrap it in a ceramic blanket (about 3" thick will be best) & another 3" of matrilite.  The other easier option is vermiculite.  I'm not sure exactly how or how much, you'll have to aske someone who went that route.   I used the 3 layers of ceramic blanket & then another 3" of matrilite to form the shape of my oven

Matt


Offline BrickStoneOven

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Re: My WFO project
« Reply #26 on: June 16, 2010, 07:26:53 PM »
It doesn't say anything about insulating the bottom, only the side and top. So I'm assuming the bottom is insulated. It looks like it is though, that's what they would put the bricks on right? I was thinking of wrapping with the stuff from home depot and putting more on the top to. Then just have my uncle build around it.  
« Last Edit: June 16, 2010, 07:35:57 PM by BrickStoneOven »

Offline Matthew

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Re: My WFO project
« Reply #27 on: June 16, 2010, 07:39:32 PM »
It doesn't say anything about insulating the bottom, only the side and top. So I'm assuming the bottom is insulated. It looks like it is though, that's what they would put the bricks on right? I was thinking of wrapping with the stuff from home depot and putting more on the top to. Then just have my uncle build around it.  

I would double check.  Insulating the hearth is as important as insulating the dome.  You want to make sure that your oven is well insulated or the temperature will drop as quick as it rises.

Matt

Offline BrickStoneOven

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Re: My WFO project
« Reply #28 on: June 16, 2010, 08:08:40 PM »
I just emailed them and asked if the bottom of the oven was insulated internally. Maybe Marc can chime in a little since he used it before. I remember he told me the next day the oven was still really hot.

Offline widespreadpizza

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Re: My WFO project
« Reply #29 on: June 16, 2010, 08:19:00 PM »
Hey guys,  It definately is well insulated as its like 6 inches thick I believe.  Also some rapid fire pies were a non issue.  I am curious what amrogis answer would be to the question though.  I honestly think they will say its all set.  Either way,  if not enough to to upset the balance of heat,  the more insulation the better usually.  Can't wait till you get rolling.-marc

Offline BrickStoneOven

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Re: My WFO project
« Reply #30 on: June 16, 2010, 10:06:33 PM »
It has to be insulated, I don't think those stones are 5-6 inch thick.

Offline widespreadpizza

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Re: My WFO project
« Reply #31 on: June 16, 2010, 10:48:50 PM »
I meant the whole floor. in total.  If I recall,  about 2 inches of stone is good and the rest is insulation.  If so that is in the ballpark.  But again,  the more the better.  -marc

Offline BrickStoneOven

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Re: My WFO project
« Reply #32 on: June 17, 2010, 08:08:32 AM »
Yea, I was agreeing with you I think the way I wrote it sounded weird.

Offline BrickStoneOven

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Re: My WFO project
« Reply #33 on: June 17, 2010, 11:47:03 AM »
I can't believe how much firewood is. One place with delivery is $300 that's 6-8 months seasoned. Another is $450 2yrs seasoned. Then their are the kiln dried woods that are $575.


Offline BrickStoneOven

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Re: My WFO project
« Reply #34 on: June 17, 2010, 06:58:19 PM »
Just got these in today.

Offline BrickStoneOven

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Re: My WFO project
« Reply #35 on: June 18, 2010, 08:44:06 PM »
I narrowed it down to two firewood suppliers. One supplier said his wood is seasoned for two years and its all oak. The second supplier said its Kiln dried but its mixed wood with mostly oak with some sugar maple,
red maple, yellow birch, wild cherry, beech. Does it matter what type of wood I burn? The second guy said because its kiln dried he can guarantee that the moisture content is going to be around 20-25% compared to wood that is seasoned outside in a pile where it could be around 40% even after a year or two. The first guy said his wood has been seasoned for two years, wouldn't that take out most of the moisture? If the type of wood doesn't really matter than I will probably go with the second guy since his wood would be drier than the other guy.
« Last Edit: June 18, 2010, 08:46:10 PM by BrickStoneOven »

Offline Jackie Tran

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Re: My WFO project
« Reply #36 on: June 18, 2010, 10:27:31 PM »
Just got these in today.

Brickstone, you are livin' LARGE dude.  I can't tell you how envious I am of you right now.    ;D

I'm happy for you.

Offline BrickStoneOven

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Re: My WFO project
« Reply #37 on: June 18, 2010, 10:46:22 PM »
Thanks man, hopefully this thing will be done by the end this week so I can get started. Plus everyone in my family is yelling at me to open the pool, I told them not until my oven is done. You would probably have an oven to if you didn't have a family. I'm 22 with no bills, I spend all my money from work on pizza. Its like the "Above The Influence" commercials, pizza is my anti-drug.

Offline Matthew

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Re: My WFO project
« Reply #38 on: June 19, 2010, 06:07:24 AM »
I narrowed it down to two firewood suppliers. One supplier said his wood is seasoned for two years and its all oak. The second supplier said its Kiln dried but its mixed wood with mostly oak with some sugar maple,
red maple, yellow birch, wild cherry, beech. Does it matter what type of wood I burn? The second guy said because its kiln dried he can guarantee that the moisture content is going to be around 20-25% compared to wood that is seasoned outside in a pile where it could be around 40% even after a year or two. The first guy said his wood has been seasoned for two years, wouldn't that take out most of the moisture? If the type of wood doesn't really matter than I will probably go with the second guy since his wood would be drier than the other guy.

Tough call, my wood of choice is hickory followed by oak.  Maple is good but not as good as oak.  If it was all sugar maple that was kiln dried I would go with it but seeing as it's mixed, go with the oak.  You can tell how dry the wood is by how easy it splits.

Matt

Offline BrickStoneOven

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Re: My WFO project
« Reply #39 on: June 19, 2010, 09:08:20 AM »
For Matt.

Offline Matthew

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Re: My WFO project
« Reply #40 on: June 19, 2010, 09:40:36 AM »
For Matt.

David,
From what I can see, I'm pretty sure that your oven is already fully insulated.

http://www.ambrogi.it/ambrogi_ING.swf

Matt

Offline BrickStoneOven

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Re: My WFO project
« Reply #41 on: June 19, 2010, 09:50:40 AM »
You think I should take the precaution anyways and maybe do like a layer or two. I think the top would need some. I kinda want to put about 1-2" of perlite/concrete on top. I did a quick search to see if there is anywhere that sells the blankets in MA and I couldn't find any.


Offline BrickStoneOven

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Re: My WFO project
« Reply #42 on: June 19, 2010, 09:57:04 AM »
See this is where I got confused when I was on the site. The outside of the oven looks like the picture you put on of the jolly. But the specs that are given are not the specs of my oven. The oven interior is 43"(1100mm) which means the oven I have is the mec80. But the mec80 doesn't look like the oven I have the I have looks like the jolly......
« Last Edit: June 19, 2010, 09:59:33 AM by BrickStoneOven »

Offline Matthew

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Re: My WFO project
« Reply #43 on: June 19, 2010, 10:30:43 AM »
You think I should take the precaution anyways and maybe do like a layer or two. I think the top would need some. I kinda want to put about 1-2" of perlite/concrete on top. I did a quick search to see if there is anywhere that sells the blankets in MA and I couldn't find any.

The only way of really knowing is to test it out.  Get it to pizza temp & see how it maintains the temperature.  Check the temperature the following day & then you'll know for sure. 

Matt

Offline BrickStoneOven

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Re: My WFO project
« Reply #44 on: June 19, 2010, 12:59:18 PM »
Now I know why seasoned wood is so important. I started a fire about 30 minutes ago and its still not lighting that good. You can hear the moisture burning out of the wood. I went to the farm down the street and got 3 bundles and a thing of kindling for $14. Lets see how it goes with this "green" wood.

Offline BrickStoneOven

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Re: My WFO project
« Reply #45 on: June 19, 2010, 03:40:06 PM »
Ok so I got the floor temp to ~810F and the dome temp was ~1040F. The walls were around ~920F all around. After the fire kinda died down I spread the coals all over the floor to even out the temp of the oven. I shot the coal and they were around 1240F. The wood was still green so there was a good amount of smoke, now there is soot around the chimney and some parts of the oven dome.

I got a sharpie and made a circle on both sides of the oven so I had something to aim at with my IR gun. The temps got to 125-130F on the outside. I also shot the top of the dome and it was only hitting around 145-150F. I'm going to go check it in an hour and see what the temps are. Should I put the door on or should I leave it off for this?
« Last Edit: June 19, 2010, 03:43:02 PM by BrickStoneOven »

Offline Matthew

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Re: My WFO project
« Reply #46 on: June 19, 2010, 05:04:00 PM »
Ok so I got the floor temp to ~810F and the dome temp was ~1040F. The walls were around ~920F all around. After the fire kinda died down I spread the coals all over the floor to even out the temp of the oven. I shot the coal and they were around 1240F. The wood was still green so there was a good amount of smoke, now there is soot around the chimney and some parts of the oven dome.

I got a sharpie and made a circle on both sides of the oven so I had something to aim at with my IR gun. The temps got to 125-130F on the outside. I also shot the top of the dome and it was only hitting around 145-150F. I'm going to go check it in an hour and see what the temps are. Should I put the door on or should I leave it off for this?

You can close the door if there is no live fire, if there is still a live fire going your going to build up soot on the inside which is okay as it will burn off with the next firing. Touch the outside of the oven, if it is warm to the touch you should be okay.  If it's sunny outside the exterior will obviously more hot.  If I fire my oven on a day without any sunshine the exterior is cool to the touch.

Matt


Offline BrickStoneOven

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Re: My WFO project
« Reply #47 on: June 19, 2010, 05:55:01 PM »
It was pretty hot today so maybe that has some to do with it, but I couldn't hold me hand on there. I was tapping it and it was to hot to keep my hand on there. Maybe the IR gun wasn't reading correctly off the SS. I think I am going to put insulation around it and on top just in chase, better safe than sorry. We'll see tomorrow what the temp is inside.

scott123

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Re: My WFO project
« Reply #48 on: June 19, 2010, 06:11:18 PM »
Now I know why seasoned wood is so important. I started a fire about 30 minutes ago and its still not lighting that good. You can hear the moisture burning out of the wood. I went to the farm down the street and got 3 bundles and a thing of kindling for $14. Lets see how it goes with this "green" wood.

Don't forget, you've basically just built a kiln (of sorts), so once you're done baking with the oven, you can let the temps drop a bit and use that residual heat to dry green wood. Also, if you arrange your fire with drier/thinner wood at the bottom and wetter wood at the top, it will naturally dry as the fire progresses.  Lastly, chopping wood is no easy task, but the smaller the pieces, the more air you can introduce, the better your combustion will be. Oh, and unless you live in an urban area, just about everyone can lay their hands on twigs.  Old twigs make for very effective, no cost kindling- better, imo, than purchased kindling.
« Last Edit: June 19, 2010, 06:16:30 PM by scott123 »

Offline BrickStoneOven

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Re: My WFO project
« Reply #49 on: June 19, 2010, 06:27:46 PM »
Its funny you said that because I was doing that duing the fire. After an hour I pushed the pile to the side and was putting the cut wood on the other side to dry it out a bit. It did make a difference when I put those drier pieces on top of the fire they lit almost instantly. Only thing is I used all the wood I got so I can't really do it anymore. I have a massive pile of small twings but it has been raining lately and they are kinda wet. This wood wasn't really that hard to cut, only thing that was making me mad was the cloth handles they staple in.

I was saying before that I had narrowed it down to two wood suppliers, the one I am going to go with is the kiln dried one because I think it is going to be drier than the other guys. I was talking to him and he said its about 80/20 oak/mixed.


 

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