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Door design - 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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Door design

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  • Door design

    I've just been revamping a cast iron pizza oven / chimnea / BBQ - because with kids running around I found the exterior far too hot to be safe. Plus, in Pizza mode, it was actually hotter outside some of the wall than inside.

    I'd insulated the inside with 7:1 vermiculite (grade 4, I couldn't get grade 3) and Portland cement, then skinned the internal fire surfaces with heat resistant screed from everbuild. That all worked well, but I hadn't sorted the oven door.

    For a trial, I'm astonished because it worked, I did this for the door.
    1) Made a thin plywood shape to loosely fit the closure.
    2) Took three sheets of ordinary kitchen tin foil and wrapped them round just the inside face of the door.
    3) Held that lot together by smearing about 5mm fire resistant heat curing cement around the profile.
    4) Pressed that assembly into an existing bent metal frame.

    After 30 minutes of fire temperature above 550 C, the external ply temp was 70C. After a couple of hours, it was still fine. Next morning, the door is completely OK. The tin foil interior has a slight nick where I caught it throwing some wood in, but is otherwise perfect.

    It's not pretty, I'm not proud of it, but its a start!

    I've learnt some stuff about the materials and will build a Pompeii style oven. This one still takes 3 minutes a pizza, and is a bit sooty early on in a fires life!
    Coastman

  • #2
    Re: Door design

    Originally posted by Coastman View Post
    I'd insulated the inside with 7:1 vermiculite (grade 4, I couldn't get grade 3) and Portland cement, then skinned the internal fire surfaces with heat resistant screed from everbuild.
    Well its different I must say and if its cooking pizza its a bonus.

    I must say Im surprised though with the insulation being on the inside of an oven.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: Door design

      It's not quite like that really. It can be thought of like this...
      Fire, heat resist screed, insulation, then instead of a weather proof rendering, a cast iron outer! But I already had the outer!
      Coastman

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