Author Topic: I'm building an oven.  (Read 2343 times)

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Offline SELES

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I'm building an oven.
« on: November 23, 2009, 03:39:08 AM »
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#msg65474

If 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:).
« Last Edit: November 23, 2009, 03:46:33 AM by Hank Trefethen »


Offline ideaswoman

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Re: I'm building an oven.
« Reply #1 on: November 25, 2009, 09:49:15 PM »
Good luck with it. Do not forget the fornobravo website as well for advice.
Gayle :)
I pay big $$$ for referrals http://ideaswoman.com

Offline Davydd

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Re: I'm building an oven.
« Reply #2 on: November 30, 2009, 01:43:36 PM »
The 63% height of the height of the door opening to the height of the oven was derived from a study of traditional Quebec bread ovens and the most successful ones. It has turned out to be universally correct in proportion. That information is contained in a book that can be downloaded in its entirety here.

http://www.civilization.ca/cmc/exhibitions/tresors/barbeau/mbp0501e.shtml

One of the best places to get your questions answered on ovens is this Yahoo group.

http://groups.yahoo.com/group/brick-oven/

You need to insulate the floor under the brick hearth in order to retain heat at a high enough temperature to bake a pizza correctly.
Davydd

Offline SELES

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Re: I'm building an oven.
« Reply #3 on: November 30, 2009, 02:07:44 PM »
Davydd

Thanks for the information, and the links I'll be sure to head on over.

H