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  • Modern coal oven

    Anyone ever heard of a modern coal oven? I know the EPA does not allow them any more, however, is there such thing as a catalytic combustor or similar device that can be used on the chimney? There are some coal ovens in New York -but only a few are allowed*-- and they had to be in operation many years before regulations changed. I need to be able to use these in other states in the U.S.

    Also, I'd like to know if anyone is using*wood charcoal (without additives)*in pizza ovens instead of plain wood. Apparently, wood charcoal burns hotter.*

    Thanks,
    Marge

  • #2
    Anyone ever heard of a modern coal oven? I know the EPA does not
    allow them any more, however, is there such thing as a catalytic
    combustor or similar device that can be used on the chimney? There
    are some coal ovens in New York -but only a few are allowed -- and
    they had to be in operation many years before regulations changed. I
    need to be able to use these in other states in the U.S.


    ### Either Pepe's or Sallies in New Haven uses coal (they were cousins
    and one went coal & one went wood if I recall). Frank Pepe worked for
    Lombardis which is the original home of a brick oven pizza here in the
    U.S. You can put a catalytic combustor on the chimney it's just like a
    normal chimney. It won't do anything because the thing is already
    burning hotter than needed to take care of the emissions. Stoves would
    be a different matter. But, regulators tend not to make such fine
    distinctions so I wouldn't be surprised to find brick ovens tossed in
    with heating appliances from a regulatory standpoint. (Interesting
    note, in CT a brick oven is a food appliance and does not require
    permitting for installing in your backyard...if it were a fireplace it
    would need a permit.)

    >
    > Also, I'd like to know if anyone is using wood charcoal (without
    additives) in pizza ovens instead of plain wood. Apparently, wood
    charcoal burns hotter.
    >

    ### You don't need that in a home oven. Regular oak
    hardwood of between 1.5 & 2 cu ft will give you the 1000F dome temp
    needed to coke the soot off and leave you enough burning coals to cook
    pizza for about an hour. (And then you can cook bread, roasts,
    veggies, etc. on the retained heat. Charcoal might be used in
    commercial ovens but I don't know that for sure.

    Jim

    Comment


    • #3
      For Historical reference:
      Both Sallies and Pepe's on Wooster Street in New Haven still use Coal Ovens along with the Spot owned by Frances the grandson of Frank Pepe. Frank Pepe Never worked for Lombardiís In NY, he worked at a bakery that was located in what was formally known as the Hill Section in New Haven owned by Christopher DeCapua.
      Last edited by Primo; 01-23-2006, 12:58 PM.

      Comment


      • #4
        Originally posted by Yahoo-Archive
        Anyone ever heard of a modern coal oven? I know the EPA does not
        allow them any more, however, is there such thing as a catalytic
        combustor or similar device that can be used on the chimney? There
        are some coal ovens in New York -but only a few are allowed -- and
        they had to be in operation many years before regulations changed. I
        need to be able to use these in other states in the U.S.


        ### Either Pepe's or Sallies in New Haven uses coal (they were cousins
        and one went coal & one went wood if I recall). Frank Pepe worked for
        Lombardis which is the original home of a brick oven pizza here in the
        U.S. You can put a catalytic combustor on the chimney it's just like a
        normal chimney. It won't do anything because the thing is already
        burning hotter than needed to take care of the emissions. Stoves would
        be a different matter. But, regulators tend not to make such fine
        distinctions so I wouldn't be surprised to find brick ovens tossed in
        with heating appliances from a regulatory standpoint. (Interesting
        note, in CT a brick oven is a food appliance and does not require
        permitting for installing in your backyard...if it were a fireplace it
        would need a permit.)

        >
        > Also, I'd like to know if anyone is using wood charcoal (without
        additives) in pizza ovens instead of plain wood. Apparently, wood
        charcoal burns hotter.
        >

        ### You don't need that in a home oven. Regular oak
        hardwood of between 1.5 & 2 cu ft will give you the 1000F dome temp
        needed to coke the soot off and leave you enough burning coals to cook
        pizza for about an hour. (And then you can cook bread, roasts,
        veggies, etc. on the retained heat. Charcoal might be used in
        commercial ovens but I don't know that for sure.

        Jim
        For Historical reference:
        Both Sallies and Pepe's on Wooster Street in New Haven still use Coal Ovens along with the Spot owned by Frances the grandson of Frank Pepe. Frank Pepe Never worked for Lombardiís In NY, he worked at a bakery that was located in what was formally known as the Hill Section in New Haven owned by Christopher DeCapua.

        Primo
        Last edited by Primo; 01-23-2006, 12:58 PM. Reason: Typo

        Comment


        • #5
          Charcoal

          We plan to use at least some charcoal in our new oven. It is cheap and a
          by product of the coconut industry. I will let you know how it works after I
          get the oven well seasoned and up and running smoothly.
          JJ
          Philippines

          Comment

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