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Design UPGRADES for a BARREL-TYPE oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Design UPGRADES for a BARREL-TYPE oven

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  • Design UPGRADES for a BARREL-TYPE oven

    I have the floor and walls finished on my barrel-type oven...
    Before I go any farther, are there any changes or calculations I should make/consider before starting on the ceiling?

    For example:
    Is there a FORMULA to determine exactly how high the ceiling should be?
    Should I cut bricks at 45-degree to fill the corners?
    Should the ceiling arch be the same front to back, or lower at the front?

    ANY suggestions would be MUCH appreciated...

    Thanx

  • #2
    Re: Design UPGRADES for a BARREL-TYPE oven

    There are things like that, but generally they are considered beforehand. The inner arch opening needs to be around 63% of the vault ceiling, the landing needs to be at a comfortable height to work the oven, and cutting is expensive in time and effort. For a barrel it helps if the inner arch is offset to the vault.

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    • #3
      Re: Design UPGRADES for a BARREL-TYPE oven

      Wow, sorry but you really lost me...
      "For a barrel it helps if the inner arch is offset to the vault."
      By "inner arch" do mean the main oven chamber?
      Sorry, but not exactly sure.

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      • #4
        Re: Design UPGRADES for a BARREL-TYPE oven

        Originally posted by Stacey View Post
        Wow, sorry but you really lost me...
        "For a barrel it helps if the inner arch is offset to the vault."
        By "inner arch" do mean the main oven chamber?
        Sorry, but not exactly sure.
        Stacey,
        If you are anything like me pictures will help. It think would be very helpful for you to visit a couple of sites that I found while I was building my barrel vault oven.

        woodfiredoven.org

        blackoven.idkhosting.com

        both of these sites are extremely helpful and the blackoven site has tons of photos of the building process. The woodfired oven site has many excellent links to other sites as well. Do yourself a big favor and check them out.

        Good luck and let me know if I can help at all. I'm certainly not an expert, but I have recently finished my "Alan Scott" style oven and it is fairly fresh in my mind


        Polo

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        • #5
          Re: Design UPGRADES for a BARREL-TYPE oven

          YES. live by photos...
          My overall design basically from photos.
          I looked for exact measurements for a barrel-type oven, but no luck.
          Tscarborough talked about the inner opening ratio to the ceiling vault, but this was WAY over my head...

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          • #6
            Re: Design UPGRADES for a BARREL-TYPE oven

            This picture shows the ratio (offset) for the door height at the inner arch. That is to say, the door height should be approximately 63% of the height of the vault's ceiling. This allows the oven to retain much more heat and helps with the draw by creating a "roll" of heat.
            Attached Files
            Last edited by Tscarborough; 11-05-2010, 12:07 PM.

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            • #7
              Re: Design UPGRADES for a BARREL-TYPE oven

              This picture shows the offset of the door in relation to the vault from side to side.
              Attached Files

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              • #8
                Re: Design UPGRADES for a BARREL-TYPE oven

                WOW...
                THANX VERY MUCH !!!

                I tried to research as much as I could before starting, but its things like this a first-timer would NEVER think of.

                Thanx again...

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