Author Topic: input on wood and gas combo brick oven design  (Read 945 times)

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Offline dheeraj

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input on wood and gas combo brick oven design
« on: July 30, 2013, 02:38:32 PM »
hi everyone, i am looking for a wood and gas combo brick oven for commercial use, i am currently practicing on the brick oven i has made at my home terrace( i had posted the pics sometime back ie. wood fired oven in the making) i have searched the forum and have come across 40 inch 46 and 60 inch oven but they were all wood and not gas.
i am looking for a complete design preferably 43 inch hearthwith wood gas and low dome as i would not be using for grills OR any large stuff and i also read that low dome heats faster and stays hot longer. we don't have brick oven makers here in India so i know someone who makes industrial furnaces and chimneys with refractory bricks and fire cement and when i showed him the brick oven he said he can finish it with good insulations on top and hearth with gas provided i give him the design and hence this post
i kindly request to to share your views with some diagrams /

43 inch for commercial use
low dome
gas and wood
plan to make the oven on stand so that it can be moved



Offline Ronzo

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Re: input on wood and gas combo brick oven design
« Reply #1 on: July 30, 2013, 02:51:29 PM »
Would love to see the folks in the know comment here.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline scott123

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Re: input on wood and gas combo brick oven design
« Reply #2 on: July 30, 2013, 03:36:48 PM »
Heat retention is a matter of insulation, not dome height.  A lower dome might heat a bit faster because of it's proximity to the flame, but I'm not sure it's worth the additional engineering a low dome oven requires.  As far as reasons for a low dome oven are concerned, there's only one worth the extra hassle- 60-90 second Neapolitan pizza. If that bake time is your goal, then here's the links to assist you in building one

Jeff (shuboyje):

http://www.pizzamaking.com/forum/index.php/topic,13681.html

Tom (Tscarborough):

http://www.pizzamaking.com/forum/index.php/topic,20117.0.html

Fagilia:

http://www.pizzamaking.com/forum/index.php/topic,22618.0.html

Pete:

http://www.pizzamaking.com/forum/index.php/topic,23182.0.html

Authentic Neapolitan WFO - How to build

Just build a traditional low dome oven and leave a hole in the base for a gas burner like this:

http://www.pizzamaking.com/forum/index.php/topic,18460.0.html
http://www.pizzamaking.com/forum/index.php/topic,18350.0.html

The hole needs to be on the side of the oven and, from photos I've seen, it's generally lined with steel pipe that comes up from the floor a few inches.

If you're not planning on 60-90 second bakes, then I'd probably go with traditional pompeii plans, with the same hole for a gas burner. Some pompeiis are taller than others, so I'd go with a low-ish dome pompeii, but still a pompeii.

Offline dheeraj

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Re: input on wood and gas combo brick oven design
« Reply #3 on: July 31, 2013, 05:04:52 AM »
wow thanks a lot scott thats a lot of info, let me dig into it  ;D


 

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