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Post by shilo on Mar 24, 2015 21:08:52 GMT -8
there is an old commercial wood pizza stove (about one meter internal) that make good pizza but eat a lot of wood and take a lot of time to warm up. it's standing on 4 foots I want to improve it by adding a rocket any thoughts about what the better solution?attachment.skp (83.37 KB) |
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Post by satamax on Mar 24, 2015 22:29:38 GMT -8
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Post by shilo on Mar 24, 2015 23:21:22 GMT -8
the stove is start at 1 meter above the room floor so I am thinking about something beneath it, like a J with the riser enter throe the stove floor.
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Post by matthewwalker on Mar 25, 2015 6:23:41 GMT -8
I can't see your skp, but a batch under that thing should do just fine, as long as the oven isn't gigantic.
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Post by shilo on Mar 25, 2015 7:06:59 GMT -8
and if it is gigantic?
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Post by matthewwalker on Mar 25, 2015 7:34:56 GMT -8
Two of them! Or an 8", which takes a huge load of fuel. You might struggle with riser height, but there's no reason it can't extend into the oven a bit.
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Post by shilo on Mar 25, 2015 12:12:47 GMT -8
you mean instead the regular fire inside the oven or together with it?
and what the location? it's a big barrel type bricks oven
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Post by matthewwalker on Mar 25, 2015 14:38:21 GMT -8
With a fire in the oven, without, depending on how hot how fast and what flavor. If it's a barrel vault I'd probably put it opposite the chimney.
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Post by shilo on Mar 26, 2015 3:50:05 GMT -8
you say at the rear.
under the highest spot of the arc (middle), or at the corner?
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Post by matthewwalker on Mar 26, 2015 6:41:43 GMT -8
Dang man, uh..........depends on the goal I suppose. I think corner will promote more of a swirl through the oven while peak will still swirl but I imagine the low corners of the arch will be calmer/cooler/deader.
Full disclaimer: I don't know but it's fun to think about!
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Post by shilo on Mar 26, 2015 7:59:48 GMT -8
another subject,
continue rely on the chimney above the door or to make new chimney from low spot and seal the door to have a bell effect?
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Post by matthewwalker on Mar 26, 2015 10:37:56 GMT -8
I'd probably build the engine and start by trying a removable insert in the existing chimney. Try it with and without and see if there is a big difference in oven temps or heating time/fuel needs.
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Post by Daryl on Apr 2, 2015 2:11:30 GMT -8
another subject, continue rely on the chimney above the door or to make new chimney from low spot and seal the door to have a bell effect?
I couldn't pull up the sketchup file because I have an older version.
You want to be careful of the entry and exit locations of the gases and how close together they are. The point of cooking in a dome is radiant heat. You want to get the roof surface temperature hot. You also want to think about what is going to happen when you open the door. I prefer the flue being above the door.
But, try it and see which way you like it.
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