web analytics
Why should a oven door have mass? - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Why should a oven door have mass?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Why should a oven door have mass?

    I have seen a number of oven doors that seem to incorporate some kind of castable that fits inside the arch, sometimes with vermicrete as well. I have extra insblock19 left over, and was planning on steel wrapped around the 2 inch insulation. Perhaps that will defeat the purpose as the heat will go around the insulation via the steel. I do know someone who used to work on gas turbines, and they made access doors, but the heat would come thru the bolts holding the door together.

    Any thoughts?

    Tom

  • #2
    Re: Why should a oven door have mass?

    Tom,

    I'm barely into the soldier course construction on my oven, but have fanciful plans for a door to include steel construction, Insblock 19 interior, two handles, a 'door-stop' to lean the door open onto, and a thermometer. Even if the steel is 1/8", I don't believe there is enough steel mass to transfer that much heat out the front of the oven. If I am incorrect on this, I will make a thermal ceramic 'jacket' to hang on the outside of the steel door.

    Comment


    • #3
      Re: Why should a oven door have mass?

      Some people build their oven doors like they were building blast furnaces. Your plan sounds perfect to me, but then my door is just a piece of half inch plywood. I've set aside a piece of insblock19 for just such a door as the one you plan.
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: Why should a oven door have mass?

        Your door is exactly what I did, 2 inches of InsBlock 19, wrapped in steel (well, the outside is 1 inch of red oak actually. Check out my main thread (http://www.fornobravo.com/forum/21/3...e-7878-31.html) or website for photos.

        Cheers!
        Last edited by kebwi; 10-15-2010, 12:25 AM.

        Website: http://keithwiley.com
        WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
        Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

        Comment

        Working...
        X