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Post by Deleted on Dec 16, 2011 5:46:49 GMT -8
I have found this pages. woodfiredpizza.org/styled/index.htmlgreenrocketoven.com/My wife is coming from a third world country. With average temperatures of 27 ºC / 80.6 ºF only cooking is of interest. In a few month we will be there again. My sister in law is cooking and baking in an Arabic country, but wants to have a business at home. Gas and electricity are overly expensive a well as the relevant devices. Any kind of metal is expensive too. Because of low average income things needs to be dirty cheap to be affordable. I intend to build two stoves from cob/adobe with help of plastic tubes of 110mm and 160mm diameter. Tubes above 4" are not available in the area. Baking chamber inner diameter roughly 350 mm / 450 mm with 300/400 baking plates. If my sister in law can sell enough baking goods maybe something bigger could be build later. The smaller could be of interest for other family members for home use. End covers for air ducts ( up to 560 mm diameter ) will be used as forms for building plates. I cannot speak the local language and my spoken English is rather bad. Thus it is hard for me to explain something to the people. The forms, which I have to send there, will make it easier for me to build and show how to make some. The stoves have to be easy to disassemble and to be rebuild at other places. I do not need one at my home there ( have a professional German stove ) and I do not want to go somewhere else to build them, as I cannot bear the heat at other places. Any comments on the general design as shown by the pages above ?
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Post by madidaddy on Dec 17, 2011 14:59:41 GMT -8
Cool, another attachment to build for mine!
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Post by canyon on Dec 22, 2011 10:46:30 GMT -8
I wonder about building the oven chamber as a bell with the exhaust down lower (like in the bottom of the door?).
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Post by Deleted on Dec 23, 2011 1:23:42 GMT -8
Thats a black oven ( no separated baking chamber ), but also for baking while firing. A low exhaust would cause problems. A separated bake chamber, which would allow to guide the gas at will, will make it a lot more complicated and a lot heavier. Here is an other even simpler rocket bake oven: www.youtube.com/watch?v=uR-LqOquLZApicasaweb.google.com/Jonnygms/RocketOvenBecause of the short riser the smoke is not burned well. But it is build with thick walls and can bake with mass heat.
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Post by canyon on Dec 23, 2011 6:20:48 GMT -8
You say a low exhaust would cause problems but I remain optimistic that with a low exhaust (oven floor height) followed by a short stack that such a rocket black oven could be more efficient in giving up the heat to the mass oven . I hope someone tries it and can share actual results.
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Post by Deleted on Dec 23, 2011 6:53:18 GMT -8
This would only cause problems with a "baking while firing" oven. For an oven relying only on stored heat for baking a lowered exhaust would work better indeed.
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Post by cheekysaver on Dec 28, 2011 12:57:02 GMT -8
Hi i am new... don't eat me! LOL i just really wanted to say thank you for the info! My Dad explained the rocket stoves to me and got me hooked! We are both going to start building and a oven like this is a FANASTIC idea! I was wondering how this would work and you awnsered my questions!
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Post by Deleted on Dec 29, 2011 9:18:16 GMT -8
There is a second heat deflector plate below the chimney at the top of the dome of the cob pizza oven at picasa. Picture 59. picasaweb.google.com/Jonnygms/RocketOven#5600380213232462402The heat deflector plate should have a similar effect to a lowered exhaust, without to cause the same problem for a "bake while fire" oven.
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Post by matthewwalker on Dec 30, 2011 12:28:59 GMT -8
Okay guys, I've been thinking on this conversation, and would like to riff on the ideas presented a bit. Here's my thoughts, using the oven in the pictures in this link: picasaweb.google.com/Jonnygms/RocketOven#5600380213232462402So, some say a lowered exhaust would capture more heat in the oven's mass, others say then you can't cook in it while firing. So, how about lowering the exhaust in it's current location via a small section of stovepipe that can be inserted inside the oven, bringing the exhaust's entry point to a few inches above the cooking surface? Combine that with a custom fire clay cooking surface that closely matches the footprint of the oven, with say a 2" or so gap all around between the cooking surface and oven wall. It seems one could get a lot of heat into the walls this way, or remove the exhaust extension and thereby deflect more heat up the walls to the peak of the bell and out. Thoughts?
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Post by Deleted on Dec 31, 2011 4:36:39 GMT -8
There are a lot ways one could modify the oven. But there is no free lunch, one will always have to pay in some way. Adding mass will increase startup times. Almost any means to increase heat transfer to the mass will increase polution of the baking good if it stays in the chamber while firing. One could form guides at the back of the baking plate to force the gas into a cycling motion. However one does not need to stay with traditional designs. How about using flexible fabric duct hoses to build a clean white oven in a very simple way. For example flexible air duct. www.novaflex.com/productcart/pc/catalog/fab-3_295_general.jpgOr simply sewing fabric to a hose. One could start with the hose already in the ground plate, use one hose of system size or several smaller ones. Fill the hose with dry sand and then cover it with cob while spiraling up to form a dome. Once the cob became hard the dry sand can be removed. The hose will burn out.
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Post by satamax on Feb 13, 2012 16:07:18 GMT -8
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Post by Deleted on Feb 14, 2012 2:32:07 GMT -8
This would be similar to the traditional design of a heat mass pizza oven, with a feed box at the closed end of the traditional design. www.traditionaloven.com/Maybe starting with short narrow burn tunel with a spreader where is is widening. Would work if only using the stored heat for baking, as with the traditional design. Could be even more efficient. An insulated lid on the feed could keep the heat inside. when the fire is burned down. One would have to try it to know it for sure.
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Post by Deleted on Feb 14, 2012 4:27:58 GMT -8
The feed at the opposite of the door is the simplest, but not ideal.
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Post by Deleted on Feb 14, 2012 4:32:19 GMT -8
The feed could be beside the door and the baking chamber obove the burn chamber.
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Post by satamax on Feb 14, 2012 8:02:09 GMT -8
Hi Karl. I was thinking more about something along thoses lines May be it would be intresting to lower the bottom of the heat riser to the same'ish gap above the sole, to restrain the draft and keep the heat in. And use the barrel as a pita bread cooker
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