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Author Topic: High Temp Countertop Oven  (Read 25830 times)

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Offline Matthew

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Re: High Temp Countertop Oven
« Reply #60 on: March 06, 2011, 05:17:07 PM »
Sorry I am replying here from the other thread.

Did you find that putting the 2 stones was necessary to get enough top heat by decreasing the deck height?

Have you tried making any pizzas 1 after another and if so how does that work for you?

thanks. 

BTW I asked ca_sage on eBay and he said the oven has CE European certification which is a nice touch.

No need for the 2 stones.  I switched back to 1.  No problems at all with recovery.

Matt

Offline scott r

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Re: High Temp Countertop Oven
« Reply #61 on: March 07, 2011, 07:31:29 AM »
matt, now that you have spent some more time with your oven I was wondering if you timing is still the same.   Just still curious what your highest bottom stone temp is that will provide you with a perfectly even top to bottom bake.   

Offline Matthew

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Re: High Temp Countertop Oven
« Reply #62 on: March 07, 2011, 09:43:09 AM »
matt, now that you have spent some more time with your oven I was wondering if you timing is still the same.   Just still curious what your highest bottom stone temp is that will provide you with a perfectly even top to bottom bake.   

Hi Scott,
Yes it is.  I find about 700-725 to be the sweet spot.  What's been working really good lately is loading the pizza on a screen & then removing it from the screen when it's almost done & popping it back in for a few seconds without the screen.  It gives the bottom a nice char.

Matt

Offline scott r

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Re: High Temp Countertop Oven
« Reply #63 on: March 07, 2011, 10:22:19 AM »
cool, thanks for getting back to me.     Yeah, I sometimes have to put a screen under the pie after it has had a minute or two on the stone first and the pies still turn out great.     I think this is my year for a wood burning oven to get neapolitan temps, though.   These ovens are definitely the way to go for making it though the cold new england winters, and im not convinced a wood burning oven is going to do NY or Coal oven pies any better. 

Offline BrickStoneOven

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Re: High Temp Countertop Oven
« Reply #64 on: March 07, 2011, 01:32:20 PM »
I think this is my year for a wood burning oven to get neapolitan temps, though.   

Of all the things you gotten over the years it's funny that the WFO is last. It's going to be awesome seeing your Neapolitan pies out of a WFO.

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Offline scott r

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Re: High Temp Countertop Oven
« Reply #65 on: March 07, 2011, 04:56:12 PM »
Thank you David, thats very nice of you to say that.   Seriously though,  that maytag oven at my old Boston apartment really could do neapolitan pizzas, so I didn't find the need for any more heat or a more even bake.    The pizza I was able to make there was just as good as the best Neapolitan pizzas I have had elsewhere, and 1-2 minute bakes were possible.    As I learned more about my likes and dislikes I realized that I actually don't like sub 1 minute bakes, so I was very content with my heat situation until I had to move about a year and a half ago.    The positive side of all this is that my new oven, capable of a perfect coal oven bake, forced me to really dig in and perfect that style for my own tastes.    Now, I think I might even prefer that style.   
« Last Edit: March 07, 2011, 04:57:47 PM by scott r »

Offline countertop

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Re: High Temp Countertop Oven
« Reply #66 on: August 07, 2011, 03:02:23 PM »
Mathew how did you order, did it ship from China or someone in the USA has them in stock, does it work well or has it failed since you bought it?

Offline AndrewB

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Re: High Temp Countertop Oven
« Reply #67 on: November 14, 2011, 07:00:26 PM »
Matthew -

I am seriously considering purchasing this oven. Is there anyway that I could talk to you directly about the oven?

thanks,

Andrew

Offline Matthew

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Re: High Temp Countertop Oven
« Reply #68 on: February 15, 2016, 06:40:56 AM »
Modified all 3 thermostats & added biscotto Saputo.  Approximately 900 1 min +/-; Perfect bottoms!
« Last Edit: February 15, 2016, 06:47:18 AM by Matthew »

Offline shattuck

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Re: High Temp Countertop Oven
« Reply #69 on: March 23, 2016, 12:28:01 PM »
matthew, i have the same oven and have been thinking about modifying the thermostats.

how did you modify them?

-shattuck

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Offline Matthew

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Re: High Temp Countertop Oven
« Reply #70 on: March 23, 2016, 02:38:11 PM »
It's super easy.  If you remove the side panel you are able to slide them out.  I just removed them & left them inside the side wall.  I would like you to do me a favour if you can.  I don't remember if the double thermostat is for the top or bottom element.  Can you please confirm this for me? 


Thanks,
Matt

Offline shattuck

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Re: High Temp Countertop Oven
« Reply #71 on: March 23, 2016, 02:59:34 PM »
yes, i will verify when i get a chance to take it apart.  i was also thinking about covering the double thermostat with high-temp nomex to just reduce the heat influence for the top burner, as i just want the top burner to stop turning off so easily.

Offline minn

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Re: High Temp Countertop Oven
« Reply #72 on: April 19, 2016, 04:43:50 PM »
Modified all 3 thermostats & added biscotto Saputo.  Approximately 900 1 min +/-; Perfect bottoms!

Very cool,Mathew, mind telling what is biscotto Saputo if I may?

Offline minn

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Re: High Temp Countertop Oven
« Reply #73 on: April 19, 2016, 04:45:52 PM »
It's super easy.  If you remove the side panel you are able to slide them out.  I just removed them & left them inside the side wall.  I would like you to do me a favour if you can.  I don't remember if the double thermostat is for the top or bottom element.  Can you please confirm this for me? 


Thanks,
Matt

Mathew, just curious what did you remove and left them inside the side wall? are you referring to the thermocouples? thanks

Offline Matthew

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Offline minn

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Re: High Temp Countertop Oven
« Reply #75 on: April 19, 2016, 04:56:49 PM »
Sure;

http://pizzapartyshop.com/en/accessories/59-wood-fired-oven-floor-biscotto-saputo.html

thank you, I could check out if the double thermostat for top or bottom element shortly

Offline Matthew

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Re: High Temp Countertop Oven
« Reply #76 on: April 19, 2016, 07:02:44 PM »
That would be great;thank you.  If you could take a picture it would be greatly appreciated.


Thanks,
Matt

Offline Matthew

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Re: High Temp Countertop Oven
« Reply #77 on: April 19, 2016, 07:04:37 PM »
Mathew, just curious what did you remove and left them inside the side wall? are you referring to the thermocouples? thanks


Yes, exactly.


Matt

Offline minn

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Re: High Temp Countertop Oven
« Reply #78 on: April 20, 2016, 02:25:44 AM »
Hi,Mathew, I got a chance talking with SAGE's sales person here in China, she said the thermostat controlled the upper and bottom heating elements, and the other thermostat send the message back to the thermo-meter which measures the temperature of the upper level of the chamber. not sure if this answers your question.

Since I am based in Shanghai, while this vendor located in Gangzhou which is more than 1,000 KM away from, and unfortunately they don't have office what's so ever in my area. it seems difficult to take a picture.

now they developed a couple of new deck oven, which has inside dimension of 1286*665*180mm, and 965*665*180mm, double layer. I am talking to them if they could modify the upper thermo control at 500 C, they will give me a reply tomorrow as she promised.

Do you think if this oven is qualified for commercial operation after modification in order to produce Neapolitan pizza proxy based on your experience using their oven?

That would be great;thank you.  If you could take a picture it would be greatly appreciated.


Thanks,
Matt

Offline Matthew

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Re: High Temp Countertop Oven
« Reply #79 on: April 20, 2016, 05:52:54 AM »

You would have to replace the stone with a less conductive one like the biscotto.  Even if you modify the upper thermo it will still cycle on & off so it will not work.  The only way to get Neo temps is to remove thermostat & play around with the temperature manually. 


Matt

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