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Author Topic: Steel oven build  (Read 3805 times)

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Offline 454Casull

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Re: Steel oven build
« Reply #20 on: December 10, 2015, 11:02:39 AM »
I suppose so. I still want to melt some aluminum, though.

Fixed the link above, should work now:  https://mega.nz/#!lN5ykYRa!n0AM2U2c1m3t0mruIwGm0Xc06q6p9LUD84k8Jmypq34

Offline 454Casull

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Re: Steel oven build
« Reply #21 on: December 16, 2015, 12:55:07 AM »
The spreadsheet has evolved into something way more powerful and versatile. Take a look even if you aren't interested in either pizza or ovens, it might still be handy.


https://mega.nz/#!4RYHXRhT!Erm7wZFY36xyH3DNPDv2-UvvZgE8oiFaUbMkMsGQNJA


I can do a very quick mockup (once I have the parts) by making the enclosure out of rigid Roxul ComfortBoard IS panels, screwed together to fit. Ordering stuff when living in Canada just isn't that great, since parts are either much more expensive or just plain unavailable, compared to ordering out of the US.
« Last Edit: December 16, 2015, 10:39:26 AM by 454Casull »

Offline 454Casull

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Re: Steel oven build
« Reply #22 on: March 05, 2016, 04:41:35 PM »
Well, the design has changed some now... Opening size is 18" W x 5.5" H. I might reduce the opening height a bit or add a mouth restrictor if the temps don't get high enough.

Anyway, I've got all the fluid components ordered up. Need to order the electronics, light steel framing, plywood, firebricks, stainless angle, rigid mineral wool board, and 2x2 lumber for the legs.
« Last Edit: March 05, 2016, 04:56:08 PM by 454Casull »

Offline 454Casull

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Re: Steel oven build
« Reply #23 on: March 05, 2016, 04:45:47 PM »
Yep, that's a turntable. I was originally thinking of putting a rotisserie motor on it, but then I figured for the few times that I'd need to turn it during a bake, it wouldn't be worth the ~$75 and extra time to implement. I think I'll just throw a pair of locking pliers onto the shaft and call it a day there.

I won't order the stone until I get a better idea of what kind of temps I can achieve. I'm pretty sure I could get at least 800F, but I don't know if I could get 900-1000F. At what temps should I go with cordierite vs Fibrament vs soapstone?
« Last Edit: March 05, 2016, 04:54:00 PM by 454Casull »

Offline 454Casull

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Re: Steel oven build
« Reply #24 on: March 20, 2016, 03:26:13 AM »
Picked up the firebricks last week. Electronics are ordered, should arrive by Tuesday.

Also...
« Last Edit: March 20, 2016, 03:29:55 AM by 454Casull »

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Offline 454Casull

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Re: Steel oven build
« Reply #25 on: March 29, 2016, 01:59:00 AM »
Electronics are soldered up and ready to go. I can adjust from less than 3.0V output to over 12.0V, which is exactly what I wanted. The 12V fan, surprisingly enough, starts up at just over 3.5V.

Next step: gear the potentiometer and needle valve together and calibrate them.

Offline 454Casull

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Re: Steel oven build
« Reply #26 on: October 10, 2020, 11:55:01 PM »
It's a miracle I even remembered I posted this before. It took a good many years, but I finally did it (and it looks nothing like how I had shown before).

https://lensdump.com/a/j9vVM/?sort=date_asc&page=1

Also, everyone was absolutely correct about the heat imbalance. I used a ceramic kiln shelf that should be some form of cordierite, and the deck heats the pizza way too fast in relation to the radiant top. I do need to dome the pizza which is rather annoying, but I feel like I'm starting to figure it out. If I launch a pizza every 5-10 minutes or so I feel like things are pretty well-equilibraed, but any longer than that and I need to kill the heat to let the deck cool down, and then turn the heat back on about a minute or two before launching the next one (and then leaving it on as the next one cooks).

On the plus side, I think the fuel consumption is relatively low.
« Last Edit: October 11, 2020, 12:01:48 AM by 454Casull »

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