web analytics
Oven opening shapes, true arch or rectangular? - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Oven opening shapes, true arch or rectangular?

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

  • Oven opening shapes, true arch or rectangular?

    The stand is done, saw purchased, FB board has arrived, bricks are on site, I'm ready to go, but.
    I am struggling with a decision about oven opening shape. I like the look of the true arch opening. The height and width given in the oven plans are for a rectangular opening or one with a slightly arched top. If I make a true arch for the opening, using the recommended height and width, it does not have the same sq.in. opening as a rectangular opening would. It is significantly smaller in area 209 sq.in. for the rectangular opening and 170 sq.in. for a true arch opening. Does this even matter?
    Would those of you who made a true arch opening please chime in here. Did you use the height width dimensions for the rectangular opening, or did you modify them?
    Now for the big question: Am I over thinking this?
    Ok, I know the answer to that last question, but will you give me some input on my first question. Thank you.

  • #2
    Re: Oven opening shapes, true arch or rectangular?

    Bob,

    other will weigh in here I am sure, but I think it is in large part a matter of preference and in my case was determined by the size of my oven.

    My oven is small (32 inches) so I went for the rectangular opening as you can see. Mostly I did this because I wanted as much room as possible to get food in and out.

    Others with bigger ovens like KB (sorry for stealing one of your pictures KB!) have used a true arch.

    Comment


    • #3
      Re: Oven opening shapes, true arch or rectangular?

      I went with a full semi-circular arch. The key is to keep the entry height to 60-66% of the dome height (supposedly 63% is ideal). I didn't worry about the width, and went with the width implied by the arch design I was best able to wrap my head around. That is, I decided I wanted a full arch boosted up by 1 brick. Since my dome would be ~19", the arch needed to be ~12.25 inches, so the semicircle needed to be 10" radius.

      Short version: get the height right. Don't worry about the size of the cross-section. Within reason, the width can be determined by what makes the math easy.
      My build: http://www.fornobravo.com/forum/f8/3...-dc-18213.html

      Comment


      • #4
        Re: Oven opening shapes, true arch or rectangular?

        The wider the door is the greater the area which means easier access to the oven. The downside is that a wider doorway also means greater heat loss.
        Kindled with zeal and fired with passion.

        Comment


        • #5
          Re: Oven opening shapes, true arch or rectangular?

          Originally posted by bobmurphy View Post
          Now for the big question: Am I over thinking this?
          Yep.

          An arched opening off a raised spring ( what you described as a rectangular door) isn't any easier or harder to build than any other type of arch when building.

          IMO, a semi arch is better than one that springs off a side wall for one simple fact. You will not need to buttress it at all. There are ways to avoid buttressing even if you build the arch with a high spring..it has been discussed if you search.

          My current oven is a 32" and I built a modified equilateral arched oven opening, the vent and outer arches are semi-circular (Roman). As noted, you will lose sq inches, but it's not enough to worry about.

          You should build whatever is in your comfort zone.
          Last edited by stonecutter; 09-18-2013, 06:39 PM.
          Old World Stone & Garden

          Current WFO build - Dry Stone Base & Gothic Vault

          When we build, let us think that we build for ever.
          John Ruskin

          Comment


          • #6
            Re: Oven opening shapes, true arch or rectangular?

            Thank you all for the replies. I have decided to go with a true arch. It will be raised up by one brick to get the dimensions I want. I'm looking forward to this weekends building. The stand was not that exciting to build, but this brick work looks like something that will hold my interest.

            I have asked several questions on this forum and gotten very good replies to them all. Thank you everyone.

            Comment

            Working...
            X