Post by: GilScales on October 05, 2021, 08:18:45 PM
I am looking for a nice all weather oven that is both gas and wood, I want something that can do Neapolitan well but still have the heat retention for baking, would like to be able to have one compact oven that can do it all, max price is $7,000 to $8,000, Larger and higher end models would be nice but the WAF would go downhill fast if I tried for a 100cm 15k oven! plus I really like the looks of the Valoriani baby.
Any other suggestions? I'm new to this world but can't imagine that pulling the trigger on something in this quality range would be a mistake.
Post by: Elchimi on October 05, 2021, 08:30:04 PM
https://shop.forzaforni.com/?_ga=2.1209269.569523586.1633480097-248184706.1633480097
Post by: GilScales on October 06, 2021, 01:26:23 AM
Post by: JeffShoaf on October 06, 2021, 10:56:25 AM
Post by: Elchimi on October 06, 2021, 11:14:32 AM
Post by: Elchimi on October 06, 2021, 11:21:34 AM
Post by: GilScales on October 06, 2021, 12:42:49 PM
Post by: JeffShoaf on October 06, 2021, 01:35:26 PM
Can you use a gas burner with the breadstone ovens?
They offer gas burners for their ovens. Several folks here have cake and talked to them; by all accounts, they give excellent advice even if their advice is to go with another oven.
I looked long and hard at their ovens but since I was more interested in a quicker preheat than residual heat for baking (plus I'd have had to get a crane to place the heavier brick oven) I went with a stainless steel Fontana Forni gas oven. You can definitely bake bread, etc. in the Fontana but you'd probably need to keep the fire burning instead of relying on residual heat. They have lots of videos on cooking all sorts of things in addition to pizza. https://www.fontanaforniusa.com/
Post by: Elchimi on October 06, 2021, 03:15:10 PM
Post by: GilScales on October 06, 2021, 09:31:20 PM
The Valoriani that I have reserved does have the P1 burner instead of the Millburg so not sure if that's a plus or a minus? I looked on the site for the Florida distributor and ALL gas Zio's are out of stock, the price with shipping and stand would be over 5k for the Zio 80 gas (if they had any)
If I pick up the Valoriani I can save shipping cost so while still being higher in price the gap is not too large, I think it's better to get something more all weather rated.
My personal opinion is that it looks way better and being a focal point in my back yard I want something that I find more appealing.
Well it seems I have talked myself into the Valoriani baby 75 already!
Post by: Elchimi on October 06, 2021, 11:27:16 PM
.https://youtu.be/UlNLvoz0TXY
Post by: GilScales on October 07, 2021, 02:39:31 AM
Post by: Elchimi on October 07, 2021, 08:43:49 AM
Pls keep us posted how your oven turns out and how the floor is, Maybe I’ll get one of these at some point instead of the Zio 80 or Pavesi.
Post by: ilya_n on October 07, 2021, 09:39:27 AM
The Zio needs to be out of the weather which is a big problem for me as my spot is in the open, I like the lower price for sure and its a little larger which is a plus.
The Valoriani that I have reserved does have the P1 burner instead of the Millburg so not sure if that's a plus or a minus? I looked on the site for the Florida distributor and ALL gas Zio's are out of stock, the price with shipping and stand would be over 5k for the Zio 80 gas (if they had any)
If I pick up the Valoriani I can save shipping cost so while still being higher in price the gap is not too large, I think it's better to get something more all weather rated.
My personal opinion is that it looks way better and being a focal point in my back yard I want something that I find more appealing.
Well it seems I have talked myself into the Valoriani baby 75 already!
Good luck with the new oven! It looks gorgeous and definitely has a lot of potential.
I noticed you keep saying that Zio Ciro needs to be out of the weather... do you mean you can't use it during rain/snow or store it indoors during the winter season? It seems that people keep ZC outside and one would want to have it covered while not in use. I've also chatted with Manuel from ZC and he confirmed it can be used in the winter but needs to be warmed up gently like any other oven to avoid thermal shock.
I tried to search online for order placing, etc. to understand the price point of Valoriani 75 and couldn't find it. Do you mind sharing price paid in the US?
Appreciate your feedback and once again best of luck with this beauty!!!
Post by: ilya_n on October 07, 2021, 10:36:40 AM
Good luck with the new oven! It looks gorgeous and definitely has a lot of potential.
I noticed you keep saying that Zio Ciro needs to be out of the weather... do you mean you can't use it during rain/snow or store it indoors during the winter season? It seems that people keep ZC outside and one would want to have it covered while not in use. I've also chatted with Manuel from ZC and he confirmed it can be used in the winter but needs to be warmed up gently like any other oven to avoid thermal shock.
I tried to search online for order placing, etc. to understand the price point of Valoriani 75 and couldn't find it. Do you mind sharing price paid in the US?
Appreciate your feedback and once again best of luck with this beauty!!!
I was able to find the pricing on Mugnaini's site as $6950 + shipping for the gas model. ZC SC80 is $4450 (wood/gas with stand). The price difference is pretty significant ...
Post by: ilya_n on October 07, 2021, 10:45:56 AM
Here’s an interesting video/review about the Valoriani baby from this German guy who dumped his Zio in the forest before
Great review!!! It was a bit funny at 15:03 how he's still commenting about Valoriani but showing Zio Ciro oven instead ;)
Post by: djeyes on October 07, 2021, 11:10:51 PM
Post by: GilScales on October 08, 2021, 12:22:38 AM
I looked into the burner issue this guy had, and there’s little to no proof that you will have any problems with the P1. Actually the guy in the video was the only one on the Grillsportverein forum who ever had a problem with the P1 so I wouldn’t worry too much about the burner.
Pls keep us posted how your oven turns out and how the floor is, Maybe I’ll get one of these at some point instead of the Zio 80 or Pavesi.
His claim on the P1 was with propane and I am getting NG plus it did seem a little strange, it made no sense to me at all?, a propane bottle is a propane bottle, I will let you know but beware you are dealing with a newbie here, haha, I may have access to a real Pizzaioli though to give it a thorough review.
Post by: GilScales on October 08, 2021, 12:27:50 AM
Good luck with the new oven! It looks gorgeous and definitely has a lot of potential.
I noticed you keep saying that Zio Ciro needs to be out of the weather... do you mean you can't use it during rain/snow or store it indoors during the winter season? It seems that people keep ZC outside and one would want to have it covered while not in use. I've also chatted with Manuel from ZC and he confirmed it can be used in the winter but needs to be warmed up gently like any other oven to avoid thermal shock.
I tried to search online for order placing, etc. to understand the price point of Valoriani 75 and couldn't find it. Do you mind sharing price paid in the US?
Appreciate your feedback and once again best of luck with this beauty!!!
I have read several times that during heavy rains to keep it covered, I thought they meant the exterior was fragile? maybe they were talking about water getting inside, not sure but others have also said in reviews to not leave it out and it needs a covered space so....?
After going back to the website it seems they do mention to cover in heavy rains but then they also talk about it being all weather rated so they may be concerned with water intrusion through the mouth of the oven which seems like something you would want to do with the Valoriani as well, I was probably overthinking it!
Mugnaini sells them here in CA, they have a different name for it but it is the same oven
https://www.mugnaini.com/product/piccolo-75/ $6,950 for the gas with all of the options available
Post by: ilya_n on October 08, 2021, 07:59:03 AM
I have read several times that during heavy rains to keep it covered, I thought they meant the exterior was fragile? maybe they were talking about water getting inside, not sure but others have also said in reviews to not leave it out and it needs a covered space so....?
After going back to the website it seems they do mention to cover in heavy rains but then they also talk about it being all weather rated so they may be concerned with water intrusion through the mouth of the oven which seems like something you would want to do with the Valoriani as well, I was probably overthinking it!
Mugnaini sells them here in CA, they have a different name for it but it is the same oven
https://www.mugnaini.com/product/piccolo-75/ $6,950 for the gas with all of the options available
Yeah it's an outdoor oven and the shell is made out of fiberglass. The biggest concern is for the water not to get inside through the flue and if that happens you need to have a little re-curing process but all ovens are susceptible to that.
Post by: Elchimi on October 08, 2021, 08:20:01 AM
Of the companies recommend to have them under a roof or cover them whereas some can be left without much of a protection.
I don’t know if there’s a difference in the ovens susceptibility to get damaged or not.
I was quite worried about my oven, even didn’t want to buy a refractory oven because of that, but It turned out just fine to cover it between the bakes with one of these weather proof furniture covers with ventilation.
Post by: GilScales on October 08, 2021, 02:35:21 PM
Yeah it's an outdoor oven and the shell is made out of fiberglass. The biggest concern is for the water not to get inside through the flue and if that happens you need to have a little re-curing process but all ovens are susceptible to that.
Well I could have saved money on the Zio 80 for sure, if the distributor would have had any gas options in stock I would have followed up with them on the suggestion to cover the oven in the rain and understood why, Mugnaini has the Valoriani in stock, between the two I prefer the look of the Valoriani but that's just my preference, thanks for clearing up any misconceptions I had about the Zio and all the help on info.
Post by: ilya_n on October 08, 2021, 04:12:21 PM
Well I could have saved money on the Zio 80 for sure, if the distributor would have had any gas options in stock I would have followed up with them on the suggestion to cover the oven in the rain and understood why, Mugnaini has the Valoriani in stock, between the two I prefer the look of the Valoriani but that's just my preference, thanks for clearing up any misconceptions I had about the Zio and all the help on info.
The looks of the Valoriani are non-disputable for sure. Definitely looks more stylish/modern if you will. I'm sure you will truly enjoy it for years and years to come!!!
As a side note, you will not guess who got the last white SC80 :angel: >:D 8)
I kinda wanted a black one but the next shipment is January/February and Zio Ciro has a 20% price increase. I guess the stars aligned for me...
Coming off Forno Venetzia to ZC I'm sure I'll love it based on reviews!!! BTW, I was told that the Drago P1 burner requires at least a 1/2" natural gas pipe - you may want to check while prepping for it.
I also got this burner to gently cure the oven in. The burner arrived today - it'll definitely do the job gradually if you are interested:
https://www.amazon.com/dp/B0838YX4KX?psc=1&ref=ppx_yo2_dt_b_product_details
Best of luck and many yummy pizzas!!! :pizza:
Post by: Elchimi on October 08, 2021, 07:27:10 PM
I’m Not surprised the Zio’s price going up as well.
Good luck with your Valoriani! It looks gorgeous and excited to see some bakes from you
Post by: GilScales on October 08, 2021, 09:44:16 PM
The looks of the Valoriani are non-disputable for sure. Definitely looks more stylish/modern if you will. I'm sure you will truly enjoy it for years and years to come!!!HAHA, that is why I am forced into buying the Valoriani! and I wanted The red one to take the place of a red Ferrari I don't have, haha, but I will settle for the white one as that is the only one left plus I was told same as you that the next ones coming are 3 months out with price increases as well.
As a side note, you will not guess who got the last white SC80 :angel: >:D 8)
I kinda wanted a black one but the next shipment is January/February and Zio Ciro has a 20% price increase. I guess the stars aligned for me...
Coming off Forno Venetzia to ZC I'm sure I'll love it based on reviews!!! BTW, I was told that the Drago P1 burner requires at least a 1/2" natural gas pipe - you may want to check while prepping for it.
I also got this burner to gently cure the oven in. The burner arrived today - it'll definitely do the job gradually if you are interested:
https://www.amazon.com/dp/B0838YX4KX?psc=1&ref=ppx_yo2_dt_b_product_details
Best of luck and many yummy pizzas!!! :pizza:
Post by: GilScales on October 20, 2021, 02:29:29 AM
Post by: barryvabeach on October 20, 2021, 06:41:57 AM
Post by: GilScales on October 20, 2021, 12:13:58 PM
Beside "Don't let the eyelet pull out, please don't let the eyelet pull out!" I couldn't help but think of one of my old favorite shows, Boston Legal with Denny Crane. “Don’t waste your time trying to get into my head. There's nothing there.”
Post by: GilScales on October 20, 2021, 07:52:05 PM
I just found out after traveling 470 miles with this oven on the top part of the stand and the stand secured very well in the truck that the oven was not bolted to the stand, just press fit is what the manual said, whew, glad it made it home!
Post by: Elchimi on October 20, 2021, 09:03:12 PM
Post by: scott r on October 21, 2021, 11:04:03 AM
Post by: ilya_n on October 21, 2021, 12:27:02 PM
My SC80 is stuck somewhere in Florida but hopefully will be here soon :)
Post by: ilya_n on October 21, 2021, 03:39:04 PM
Going off the specs of the oven anything shorter would leave the rubber hose on the deck which I suspect gets very hot (at least on the current stainless steel oven it does)...
Collaboration and bouncing of ideas at its best!!!
Post by: barryvabeach on October 21, 2021, 08:11:42 PM
extended the burner with 2x 6" nipples. ... why they don't sell anything longer than 6" for this size of pipe lol
If you have a simlar need in the future, the bigger box stores typically will cut a longer section to the length you specify, and then thread the cut end. If they offer that service, you can normally see the machine right near where they have the black pipe and galvanized pipe - it looks like this https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds (https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds)
Post by: ilya_n on October 21, 2021, 09:18:17 PM
If you have a simlar need in the future, the bigger box stores typically will cut a longer section to the length you specify, and then thread the cut end. If they offer that service, you can normally see the machine right near where they have the black pipe and galvanized pipe - it looks like this https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds (https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds)
Yeah… not my Home Depot unfortunately. The guy didn’t even know that black pipe thread identified as MIP/FIP is the same as NPT ::)
Post by: GilScales on October 21, 2021, 10:17:40 PM
Yeah… not my Home Depot unfortunately. The guy didn’t even know that black pipe thread identified as MIP/FIP is the same as NPT ::)
MIP = male iron pipe
FIP = female iron pipe
NPT = national pipe thread
Post by: ilya_n on October 21, 2021, 10:24:39 PM
MIP = male iron pipe
FIP = female iron pipe
NPT = national pipe thread
Yup and fully interchangeable as in MIP with NPT male, FIP with NTP female. Basically the same tapered thread with same pitch.
Post by: GilScales on October 21, 2021, 10:24:55 PM
If you have a simlar need in the future, the bigger box stores typically will cut a longer section to the length you specify, and then thread the cut end. If they offer that service, you can normally see the machine right near where they have the black pipe and galvanized pipe - it looks like this https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds (https://www.northerntool.com/shop/tools/product_200659545_200659545?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Metal%20Fabrication%20%3E%20Pipe%20%2B%20Bar%20Fabrication%20%3E%20Pipe%20Threaders&utm_campaign=Klutch&utm_content=49671&gclid=CjwKCAjwn8SLBhAyEiwAHNTJbYa39dbLMsRjAljL3WB4ekI6zZEtjdstJ_-fIlkAPwRA-HSQDcA5ixoCkWcQAvD_BwE&gclsrc=aw.ds)
3/8” iron pipe in black or galvy is a tough one to find, 6” nipples are even lucky to get as large suppliers like Ferguson plumbing supplies did not even have that, just not much call for that size I guess?
Post by: GilScales on October 21, 2021, 10:28:25 PM
Followed your guidance and extended the burner with 2x 6" nipples. Go figure why it's called that and why they don't sell anything longer than 6" for this size of pipe lol
Going off the specs of the oven anything shorter would leave the rubber hose on the deck which I suspect gets very hot (at least on the current stainless steel oven it does)...
Collaboration and bouncing of ideas at its best!!!
I only put the one on mine and it barely gets the hose out while burner is centered, working well though and on day 2, starting to sweat now a tiny bit with temps around 400
Post by: ilya_n on October 21, 2021, 10:29:18 PM
3/8” iron pipe in black or galvy is a tough one to find, 6” nipples are even lucky to get as large suppliers like Ferguson plumbing supplies did not even have that, just not much call for that size I guess?
I think it’s just a small enough diameter that no one runs long because of friction and pressure loss. You run as thick as possible before you have to downsize to what you actually need. I’m no plumber but with physics background so take it for what it’s worth lol
I’ve seen that longer black pipes start off 1/2 or 5/8”.
Post by: ilya_n on October 21, 2021, 10:31:25 PM
I only put the one on mine and it barely gets the hose out while burner is centered, working well though and on day 2, starting to sweat now a tiny bit with temps around 400
Nice. Glad it’s working. Do you find that the dome spot right above it heats up significantly faster than the rest of the dome and especially the floor? Do you move the burner around?
Post by: GilScales on October 21, 2021, 10:36:25 PM
I think it’s just a small enough diameter that no one runs long because of friction and pressure loss. You run as thick as possible before you have to downsize to what you actually need. I’m no plumber but with physics background so take it for what it’s worth lol
I’ve seen that longer black pipes start off 1/2 or 5/8”.
1/2”, 3/4”, 1”, 1 1/4”, I have a 1 1/2” feeding my 400k pool heater, I think I’m going to tap into that run with a 5 foot 1/2” extension to pop out through the wall that surrounds the equipment, from there I’ll just use a 1/2” flex line with quick disconnects to hook up the oven.
The problem with residential gas lines needing to be so large is that while you may have a 1/2" poly line feeding your meter at 40 psi that's capable of delivering over 1,000,000 btu, after the meter it is regulated down to approx. 1/3 psi so just to feed a tankless water heater with a max 199,000 btu on the average run you need 1" to 1 1/4" pipe, SoCal Gas (and others I'm sure) have started a program with new construction where you can apply to run 2 psi pressures in the home so these ridiculously oversized (and expensive) gas runs can be down sized.
Post by: GilScales on October 21, 2021, 10:38:59 PM
Nice. Glad it’s working. Do you find that the dome spot right above it heats up significantly faster than the rest of the dome and especially the floor? Do you move the burner around?
Yes it hits a 100 degrees higher than high up on the back wall, I’m just leaving it centered and I’m doing 10 min at a time with 20 min or so off in between with the door closed to let it saturate with heat better
Post by: ilya_n on October 21, 2021, 10:43:42 PM
Yes it hits a 100 degrees higher than high up on the back wall, I’m just leaving it centered and I’m doing 10 min at a time with 20 min or so off in between with the door closed to let it saturate with heat better
Very nice. It should do the trick.
Post by: GilScales on October 23, 2021, 02:09:24 AM
Day 1, 5 hours maxed at 300
Day 2, 6 hours maxed at 400
Day 3, 9 hours with small steady flame now and max dome temp 480
On day 2 started noticing water dripping, closed the oven door at 11pm with 380 dome temp and 11am it was still 175 with a bit of water coming out all night long
On day 3 its been steadily draining now all day, just drips but adding up to a bit, even after 9 hours it has not slowed down
I am afraid to raise temps tomorrow as I think it should slow on the seepage first, I think? never had an oven before so not sure.
Post by: ilya_n on October 23, 2021, 07:38:20 AM
Post by: scott r on October 23, 2021, 11:02:37 AM
Post by: GilScales on October 23, 2021, 12:54:00 PM
I always stay low and slow till dripping stops. It can sometimes take a week at 24 hours a day for my big boys! better safe than sorry (cracked!)
So under 500 is safe? I'm using that small flame on constant in the last pic now and the very top of dome is at about 525 while 4 to 5 inches off center is in the 460 to 480 range, its only the center 5 to 6" circle that hits over 500.
Post by: ira on October 23, 2021, 01:21:49 PM
Ira
Post by: GilScales on October 23, 2021, 02:04:20 PM
If you search for 3/8 black pipe on the Home Depot web site, they have nipples in 6" increments from 6" to at least 36" and I would also suggest putting an elbow at the end so the hose goes straight down and is more out of the way. Thought if the burner is only to season it, I guess none of that matters.
Ira
Yeah just for curing, I was just going by what was available in store and noticed that the plumbing supply houses did not even carry 3/8", Home Depot only has up to 6" nipples in my area so that worked for this purpose.
Post by: scott r on October 23, 2021, 03:29:11 PM
So under 500 is safe? I'm using that small flame on constant in the last pic now and the very top of dome is at about 525 while 4 to 5 inches off center is in the 460 to 480 range, its only the center 5 to 6" circle that hits over 500.
I think you will be fine as long as flame is not large. Thats only 460 on the surface.
Post by: GilScales on October 27, 2021, 01:49:58 AM
Day 2, 6 hours maxed at 400
Day 3, 9 hours with small steady flame now and max dome temp 480
Day 4, rained out but I covered with a tarp first just to make sure I did not take a step back
Day 5, went 30 hours straight into day 6 at the same 480 to maybe 500 dome temp measured at 4 to 5" off center
Day 6, noticed water was barely dripping so turned up the heat with about 100f bump, few hours later another bump and getting to 650-680 range
after another 10 hours water back to dripping more like earlier, man this thing wont quit! and my wife says I have no patience, PLEASE!
Post by: ilya_n on October 27, 2021, 09:11:34 AM
Day 1, 5 hours maxed at 300
Day 2, 6 hours maxed at 400
Day 3, 9 hours with small steady flame now and max dome temp 480
Day 4, rained out but I covered with a tarp first just to make sure I did not take a step back
Day 5, went 30 hours straight into day 6 at the same 480 to maybe 500 dome temp measured at 4 to 5" off center
Day 6, noticed water was barely dripping so turned up the heat with about 100f bump, few hours later another bump and getting to 650-680 range
after another 10 hours water back to dripping more like earlier, man this thing wont quit! and my wife says I have no patience, PLEASE!
You have no patience :)
Keep going at the same range as the last one before it stops dripping and then some. Bump up when you are in the clear.
Post by: scott r on October 27, 2021, 10:41:40 AM
Post by: GilScales on October 27, 2021, 02:54:29 PM
You have no patience :)
Keep going at the same range as the last one before it stops dripping and then some. Bump up when you are in the clear.
I see you are on her side! Haha, it is slowing a little and still holding in the upper 600’s 4 to 5” out from center of the dome
Post by: GilScales on October 27, 2021, 02:56:16 PM
im sure your getting close... no problem curing 24 hours a day now. It will eventually stop. again... what an oven... wow!
I hope so, I promised to make pizza for 12 people Friday night, well if we get rid of all the moisture by then that is
Post by: ilya_n on October 27, 2021, 05:05:16 PM
I hope so, I promised to make pizza for 12 people Friday night, well if we get rid of all the moisture by then that is
Nice! Finally got my SC80 today!!! Yay!
When you were curing with the burner, and say on day one you were keeping 300F for 5 hours, do you recall the temp of the floor? I've tried keeping the top of the dome around 150C and the floor is roughly around 40. I know it'll get much warmer when I get to higher temps but just thinking if I should do it differently somehow...
Post by: GilScales on October 28, 2021, 01:20:52 AM
Nice! Finally got my SC80 today!!! Yay!
When you were curing with the burner, and say on day one you were keeping 300F for 5 hours, do you recall the temp of the floor? I've tried keeping the top of the dome around 150C and the floor is roughly around 40. I know it'll get much warmer when I get to higher temps but just thinking if I should do it differently somehow...
Sweet! that one was really the only other option on my list and not available with gas for months so that was a good score for you, when I first started at 150c the floor was only 40c for a couple of hours but soon warmed up to about 60c, I had the cover in place with a 1" gap for the hose and small amount of air, I ran the burner for 10 to 15 min at a time, pulled it out and closed up the door for 15 to 20 min, had to repeat that for a while as I could not leave the burner on or the oven would get too hot, after about 3 to 4 hours I was able to get temp a little bit higher and the floor started heating up to 200f to 240f while top of dome at about 400f
Post by: GilScales on October 28, 2021, 01:36:10 AM
The curing instructions from Mugnaini is saying a 2 day cure with day one a 4 hour cure to max 300f with a 50 to 70 degree rise per hour
Day 2 says warm up for 15 min then start where you left off with a 4 - 6 hour cure raising temps at the same 50 to 70 an hour until you reach 650 to 700 floor temp in center.
Valoriani's curing schedule is a constant 2 day cure with 100c to 150c first day and on the second day raise temps about 50c every 4 hours until dome starts to whiten and then you are done.
Both of these seem way too aggressive compared to what I'm seeing with all of this water coming out, gotta be over a gallon by now!
Post by: ilya_n on October 28, 2021, 08:24:32 AM
So i'm on day 7 and flame has been on since day 5 with steady increase in temps, top of dome well past 800f and 4 to 5" off center at 750f, floor temps up to 550f with bottom edge of dome at floor around 450f to 500f, this thing just won't stop dripping!
The curing instructions from Mugnaini is saying a 2 day cure with day one a 4 hour cure to max 300f with a 50 to 70 degree rise per hour
Day 2 says warm up for 15 min then start where you left off with a 4 - 6 hour cure raising temps at the same 50 to 70 an hour until you reach 650 to 700 floor temp in center.
Valoriani's curing schedule is a constant 2 day cure with 100c to 150c first day and on the second day raise temps about 50c every 4 hours until dome starts to whiten and then you are done.
Both of these seem way too aggressive compared to what I'm seeing with all of this water coming out, gotta be over a gallon by now!
Wow... you can start making NY style pizzas while curing at these temps :)
Did you connect the gas line yet?
Post by: GilScales on October 28, 2021, 12:25:13 PM
Wow... you can start making NY style pizzas while curing at these temps :)
Did you connect the gas line yet?
Gas line is in, still using the small burner to cure so I can keep flame centered and its been on 4 days straight, temps dropping overnight 100f or more as it's getting colder (by SoCal standards) in the high 40's, I woke up this morning thinking there would not be much water but still pouring out, i'm not sure why it's taking so long but will keep curing.
Post by: GilScales on October 29, 2021, 01:00:44 AM
Post by: ilya_n on November 09, 2021, 05:28:25 PM
Post by: Edward Lem on June 07, 2022, 06:23:22 AM
Finishing day 8 on the curing and dome temp at top is 900f with floor temps near center at 650f, still sweating but slowing down a bit now, can't be much longer right? temps have been building slowly over the last 4 1/2 days of constant flame, gonna go all night and day then try and cook some pies, talk about a pre heat!
Hi, I am curious to hear what has been the your experience with the new oven now? I am located in Taipei, Taiwan and i have been been looking at this Baby 75 at the local dealer here. Thanks.
Post by: spresso on June 24, 2022, 10:29:06 AM
Post by: scott r on June 24, 2022, 10:38:46 AM