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Forno on a Trailer Q - 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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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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