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Heat data - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Heat data

    Hi,

    In the FB (and other) descriptions/instructions it is often referred to the thermal mass of your oven. This mass is crucial for the heat-up time and the baking time (together with a good insulation to reduce heat loss). Practising your oven will of course give you the best procedures and "rules" for these times and the oven temperature.
    For planning purposes the more scientific approach would also be intersting (and possibly helpful?). I know how many bricks (and their mass) my oven dome and floor will consist of and I know (approximately) how much dry mortar I will use. If I knew the specific heats of theses materials (from say 15 C which is the lowest useful for cooking and up to 600 C which is the practical maximum) I would be able to estimate the thermal mass of different design (using more bricks or more mortar). Applying and estimate for heat loss (experience) would also give me an estimate of heat-up and cool-down times. Can someone out there help with the specific heat data?

    regards from Karl

  • #2
    Re: Heat data

    Not much response to this one! Obviously not in the centre of peoples mind. I have managed to find a value for heat capacity of fire bricks : 1,05 kJ/kg K. No similar luck for dried mortar, but I am sure I can use the same value without to much error.

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    • #3
      Re: Heat data

      What kind of mortar are you using? Depending on its composition, you can have a pretty good difference in heat capacity values. Although, if you plan to have minimal mortar joints, it may turn out to be negligible compared to the bricks. Good luck!
      Oven Progress
      Bread Photos
      Oven Stand Thread

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      • #4
        Re: Heat data

        Karl,

        If it's any help, there's a load of data from my oven here:

        http://www.fornobravo.com/forum/8/aa...er-1808-5.html

        Wlodek's clever with physics, and he was able to do a lot of mathematical stuff with my numbers to tell me the efficiency of my oven's insulation. If anyone could help you, he probably could.

        Carl
        http://fornoeconomico.blogspot.com/

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        • #5
          Re: Heat data

          Thank's Carl,

          I read through the complete discussion in your reference. It did answer a lot of my questions which also were the basis for another issue I have raised in the Forum, - using Siporex blocks for heath insulation. Siporex is the trade name for AAC blocks in Norway. So now I am very comfortable in continuing with my oven on that basis. Unless of course you have had any negative experiences with your oven (AAC experience that is) from last year?

          regards from Karl

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          • #6
            Re: Heat data

            Glad to help. I've had no problem with the AAC yet, but did notice that they get fragile after heating (see my post about my door failure). My oven still seems solid though after a dozen firings or so, but time will tell. If I was building a more expensive oven I'd be tempted to try a layer of insulating board or vermicucrete over the AAC just in case, to protect them from the worst of the heat. They're obviously not a refractory material, but seem to be going strong at the moment.
            http://fornoeconomico.blogspot.com/

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