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Post by josephcrawley on Jan 17, 2023 11:05:33 GMT -8
Just finished this 7 inch dsr3 stove. The air intake is all done in masonry instead of through the door frame. Inspired by Hof we used threaded rod for a brick lintel over the oven door. Also tried out some different methods of spanning longer than a brick openings. In the fire box roof we used a notch system for the ceiling at the port. Above the door we used two bricks with 45s on one end with a keystone with a 45 at either end. | \ \ / / | like this if that makes sense. Unfortunately the frame obscures this in the photos. The owner opted to clean the stove so it was still dirty when these were taken. This is my first dsr3. It has a very steady but less zippy burn. Seemed like it would not be possible to over fire. I'll try and upload the SketchUp which is somewhat accurate to the build. photos.app.goo.gl/TKDUgKPUBHES7G7W9 |
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Post by martyn on Jan 17, 2023 12:09:55 GMT -8
Looks well built and interesting, do you have more photos or a video of it working?
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Post by josephcrawley on Jan 17, 2023 12:30:44 GMT -8
Looks well built and interesting, do you have more photos or a video of it working? I added a photo of it during the test burn. Sadly I often forgot to stop and take photos during the work day. |
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Post by josephcrawley on Feb 22, 2023 16:43:58 GMT -8
Talking to the stove owner the oven tops out at around 475F during a burn measured with an IR thermometer.
The client has been making a lot of pizza and was hoping to get it closer to 700F but it just won't get there. I could have insulated the oven chamber but choose not to. All in all I feel like 475 is a good temperature.
He is very happy with the heating performance.
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fuegos
Full Member
not out of the woods yet
Posts: 177
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Post by fuegos on Feb 23, 2023 4:58:20 GMT -8
Good looking build.I cant tell from the photos if it's a black or white oven.475 F is pretty good for an oven, not sure what the client is looking for 700 F for pizza .In my experience its far too hot, we make Yorkshire puddings at 450 & they take 10 to 12 minutes with a sourdough loaf taking about 25. Are the door frames attached to the brick or just floating ? I've thought about making the frames from "c" section channel, so it can be just bricked in so to speak.
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Post by josephcrawley on Feb 23, 2023 5:30:22 GMT -8
Good looking build.I cant tell from the photos if it's a black or white oven.475 F is pretty good for an oven, not sure what the client is looking for 700 F for pizza .In my experience its far too hot, we make Yorkshire puddings at 450 & they take 10 to 12 minutes with a sourdough loaf taking about 25. Are the door frames attached to the brick or just floating ? I've thought about making the frames from "c" section channel, so it can be just bricked in so to speak. The oven is black. It has a rear entrance that comes directly from the DSR3 afterburner. The exit is in the front above the door. I usually use some type of anchor welded to the door frame and brick it in as it is built. This time I decided to put the doors in after the build. Each frame is undersized and Wrapped in ceramic fiber paper to allow for expansion. I used concrete anchor screws to attach the frame to the brick. My thinking was to allow an easy removal for future potential repairs to the fire box. The top box was assembled using IFB. It took a lot of rather annoying cuts to assemble a hexagon. In the future I plan on using light weight castable to form the tube. Probably build a wood box and insert a 7 inch metal tube as a form. I feel like this will be much easier. |
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fuegos
Full Member
not out of the woods yet
Posts: 177
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Post by fuegos on Mar 1, 2023 6:18:20 GMT -8
I guess the central, rear entry makes an exit at oven floor level difficult?yeah bricking in some tabs welded to the frame is pretty standard.I can't get solid bricks here, only in a small format, like splits, so the extruded, hollow clay brick (like this) i use are pretty useless for any type of shield anchor or expanding bolt. With the build in designing at the moment, the customers want to use sand/clay mortar for the external brickwork & have vetoed any use of ceramic blanket.
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Post by josephcrawley on Mar 1, 2023 10:58:07 GMT -8
I guess the central, rear entry makes an exit at oven floor level difficult?yeah bricking in some tabs welded to the frame is pretty standard.I can't get solid bricks here, only in a small format, like splits, so the extruded, hollow clay brick (like this) i use are pretty useless for any type of shield anchor or expanding bolt. With the build in designing at the moment, the customers want to use sand/clay mortar for the external brickwork & have vetoed any use of ceramic blanket. I think it would be possible to have the exit for oven in the sides near the front at floor level. I feel like a continuous climb in the smoke path is best for cold starts but it would probably be ok. That's rough on the blanket. Are they worried about particulates? I guess you could also use rock wool or mineral wool? The Ukrainian builders use "basalt cardboard" whish I think is a rock wool dense mat material. How are you gonna account for expansion? |
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fuegos
Full Member
not out of the woods yet
Posts: 177
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Post by fuegos on Mar 2, 2023 2:45:40 GMT -8
My own oven starts fine with a floor exit, but it doesn't have any bell or much chimney run.The build im working on has a bell and oven so a bypass should take care of startup, i hope.Ive thought about welding some sheet metal pieces to the side of the frame, maybe in the shape of an "A" without the crossbar, to act as springs between the brick and frame ?
The folks I'm doing the build for are really cool, its more of a collaboration really, and are keen to experiment.Ive made them well aware that the thing will need refining and tuning, so they won't lose it if everything isn't perfect from the start.
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Post by fiedia on Mar 9, 2023 22:24:37 GMT -8
the customers have vetoed any use of ceramic blanket. Do they tolerate the gasket around their oven door? In this case, you may use such a gasket around your door frame. I tested it and it is quite good.
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fuegos
Full Member
not out of the woods yet
Posts: 177
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Post by fuegos on Mar 10, 2023 3:31:00 GMT -8
Thanks for the suggestion Fidela but my frame design is going to be fairly wide.But maybe I can convince them that ceramic blanket is ok ?
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Post by aaron432 on Jan 23, 2024 15:29:10 GMT -8
Talking to the stove owner the oven tops out at around 475F during a burn measured with an IR thermometer. The client has been making a lot of pizza and was hoping to get it closer to 700F but it just won't get there. I could have insulated the oven chamber but choose not to. All in all I feel like 475 is a good temperature. He is very happy with the heating performance. Hey thanks for sharing. I'm interested in your opinion on this. If I did something similar but, 1) insulate the oven as you mentioned, and 2) Make an adjustable baffle somewhere to direct some of the export gasses directly around the oven as needed, could we get to 700F+ ? Maybe by directing the gases toward the bottom of the oven with the top of the oven being insulated. Any thoughts on ways to achieve that?
Edit: I just read your above post saying the oven has a rear entrance directly from the afterburner then out the front above the door. I like that and might try it. So is it all the gasses from the afterburner, directly into the lower back of the oven?
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Post by aaron432 on Jan 23, 2024 18:03:12 GMT -8
Talking to the stove owner the oven tops out at around 475F during a burn measured with an IR thermometer. The client has been making a lot of pizza and was hoping to get it closer to 700F but it just won't get there. I could have insulated the oven chamber but choose not to. All in all I feel like 475 is a good temperature. He is very happy with the heating performance. I just read your above post saying the oven has a rear entrance directly from the afterburner then out the front above the door. I like that and might try it. So is it all the gasses from the afterburner, directly into the lower back of the oven? |
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Post by josephcrawley on Jan 25, 2024 6:16:24 GMT -8
That is correct it feeds directly into the oven. One note of caution the client called me recently complaining of back smoking and very poor performance. He had forgotten a pizza stone in the oven that was slid all the way to the back and obscuring most of the afterburner exit. If I built it again we would have added a lip at the rear to prevent this.
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