Author Topic: Built-in oven conversion for Neapolitan pizza [work in progress]  (Read 1331 times)

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Offline sub

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I finaly found an oven suited to my needs.  :P

Class A built-in Pyrolytic Oven (parts are designed to withstand high temp)
large baking chamber to make  true Neapolitan pizza.
size: 45x41cm
heating elements: 2100 and 1200W
Oven is well insulated: 25-30mm mineral wool.





 
« Last Edit: August 08, 2016, 06:20:54 PM by sub »

Offline barryvabeach

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #1 on: August 08, 2016, 09:14:51 PM »
Did you slice apart the oven and weld it back together,  if so,  I am very impressed.  Even if you didn't it is a Nice looking setup. 

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #2 on: August 09, 2016, 02:15:51 AM »
Thanks !

It's just cut atm, I'm gonna use stainless steel screws to put it back together.

Offline invertedisdead

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #3 on: August 09, 2016, 10:38:47 PM »
Can't wait to see this!
Ryan

Offline meatboy

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #4 on: August 10, 2016, 01:36:01 AM »
I'm impressed. great work so far  8)

Offline parallei

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #5 on: August 10, 2016, 06:22:03 PM »
Can't wait to see this!

 ^^^

You do realize you are insane?!  I mean this in the best of ways. ;D


Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #6 on: August 11, 2016, 03:10:57 AM »
You're not the first person to tell me that, I Wonder why...    :-D

I'm impressed. great work so far  8)

Thanks meatboy.


Pictures

1: Back of the oven before full of holes
2: after   New K heat probe on the upper right
3: design of the door (no more window for a uniform bake)

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #7 on: August 12, 2016, 06:57:35 AM »
I have 35 to 40mm for the insulation.

Online thezaman

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #8 on: August 13, 2016, 11:11:23 AM »
looking forward to updates. this should be good!!!!

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #9 on: August 16, 2016, 09:02:23 AM »
I ran into a problem: the springs of the oven hinges are too strong, the door is VERY hard to open and lower.
 
t's not surprising when you think about it, the lever arm is 2,5x shorter and the door is much lighter without the window glass (4,8kg - 10.7lbs)

Offline barryvabeach

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #10 on: August 16, 2016, 08:18:39 PM »
Can you go without springs, and design some latch to hold it closed, that will still let you pull it open with one hand?

Offline apizza

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #11 on: August 16, 2016, 08:59:19 PM »
Can you go with one spring and disable the other?
Marty


Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #12 on: August 17, 2016, 01:23:14 PM »
Can you go without springs, and design some latch to hold it closed, that will still let you pull it open with one hand?


Can you go with one spring and disable the other?

It won't work very well, I'm going to change them.

The small compression spring lock the door, the big one gives resistance when opening the door from 3/4 to fully open.

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #13 on: September 07, 2016, 03:48:01 PM »
Following an error in the measurements, the baking chamber is now 16cm - 6,29"  ;D

The oven heigh is 30cm - 1 ft.

Offline barryvabeach

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #14 on: September 07, 2016, 07:13:49 PM »
Very nice work - the exterior looks like the outside of a microwave oven.

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #15 on: September 08, 2016, 04:11:25 AM »
Thanks Barry

I've reused the oven Carcass, the front top was originally at the back.

Offline TXCraig1

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #16 on: September 08, 2016, 09:07:16 AM »
I'm impressed.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #17 on: September 10, 2016, 04:06:06 AM »
Thank you Craig,

It's not hard to do, just time consuming.

Yesterday I've insulated the baking chamber, I've ended up with enough ceramic fiber to insulate the door.


Offline barryvabeach

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #18 on: September 10, 2016, 08:29:50 AM »
Looks nice,  should be close to pizza time.  One thing you may want to watch out for is whether the sensor for the thermostat is in a good location.   If it is too close to the element, it turn off the oven before it gets to the set temp.

Offline Ovenray

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #19 on: September 10, 2016, 08:57:20 AM »
Since there are going to be hotspots and colder area's relative to the heatsource the temperature that hits the thermostat will not be equal to the temperature that hits the deck, unless the thermostat is build into the deck which is virtually impossible on a low budget. Calibration will probably be the most difficult aspect of this build and which will require lots of patience to do it right.
I'm grateful for all things learned.

Offline sub

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #20 on: September 10, 2016, 01:19:22 PM »
Looks nice,  should be close to pizza time.


In an oven a little smaller (GGF micro) with the same 2100W heating element, the baking time is around 45 seconds.

One thing you may want to watch out for is whether the sensor for the thermostat is in a good location.   If it is too close to the element, it turn off the oven before it gets to the set temp.


Don't worry, the heating elements won't turn off until I push the On/ Off rocker switchs.  >:D

Since there are going to be hotspots and colder area's relative to the heatsource the temperature that hits the thermostat will not be equal to the temperature that hits the deck, unless the thermostat is build into the deck which is virtually impossible on a low budget. Calibration will probably be the most difficult aspect of this build and which will require lots of patience to do it right.

There will be no problem, I don't plan to use thermostats, I'll use one K probe close to the Saputo biscotto to show me the stone themp with a digital themperature thermometer.
« Last Edit: September 10, 2016, 01:23:31 PM by sub »

Offline Ovenray

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Re: Built-in oven conversion for Neapolitan pizza [work in progress]
« Reply #21 on: September 10, 2016, 01:48:45 PM »
There will be no problem, I don't plan to use thermostats, I'll use one K probe close to the Saputo biscotto to show me the stone themp with a digital themperature thermometer.

Nice.

I'm not familiar with the biscotto material but if its thick enough you might be able to drill a hole into it in which you could fully mount the temperature-probe to get the most accurate readout? If the wiring is able to withstand the heat that is.
I'm grateful for all things learned.