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



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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.
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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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Why should a oven door have mass?

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  • 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?


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


    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.


    • #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


      • #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.

        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