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Forno on a Trailer Q - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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Forno on a Trailer Q

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  • Forno on a Trailer Q

    hey all,

    Im planning to build an oven on a trailer (for catering and events) with a cooking surface diameter = 90 or 100cm with the following characteristics:

    1. Light overall weight (it should be as light as possible)
    2. Outer Size (should be as thin as possible)
    3. Reach pizza heat very fast ( and retains heat for a long time)

    Considering that, i have the following Q:

    - what is the cooking surface size (diameter) recommended? 90 - 100 - 110?

    - whats the minimum thickness of the hearth insulation? (regarding insulating heat effectively & keep the oven floor at the right temp)

    - is it possible to use the insulation ceramic blanket for the hearth & place the cooking surface directly on top? instead of vermiculite boards or vermiculite cement mix?

    - how thick should the cooking surface fire bricks be (minimum thickness)?
    - im thinking of using 3cm thick bricks.

    - how thick should the oven walls and dome fire bricks be (minimum thickness)?

    - do they have to be the same thickness as the oven cooking surface, or it doesn't matter?

    - what should the internal dome height be for each of 3 different sizes (90 - 100 - 110)

    - How thick should the thermal layer be for both the side walls and dome?

    - whats the minimum thickness of the dome insulation if im going to use the ceramic blanket?

    im going with an igloo design for the external covering

    * i came across this idea the other day, insulating the oven dome or even the hearth by using "HEAT CERAMIC INSULATION PAINT" with a layer thickness of around 10mm.

    - What do you thick, will it do the job?


    really appreciate your professional advice, comments and opinion on my idea and the listen questions.

    thanks all
    Last edited by southpaw; 02-16-2009, 04:06 AM. Reason: changes
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