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Building second oven - Forno Bravo Forum: The Wood-Fired Oven Community



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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Building second oven

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  • Building second oven

    We are building a second oven for commercial use. We want to make it 1800 mm inside diameter. The oven plans only show dimensions for a 36" (914 mm) and 42" (1066 mm) ovens. We want to build the low vault version. These plans show the interior height, opening width and opening height increasing 1" for the 6" of increase in interior diameter.

    Does anyone have experience with a larger version as far as these dimensions are concerned?

    This oven will be built in a restaurant where we expect to sell between 250 to 400 pies a day with roughly 40% 11" pies and 60% 16" pies. We have access to fairly high grade had wood, a fruit wood of some sort. The restaurant is in a new mall and we will install a spark filter/arrestor on the oven so the hood fan only get smoke - fairly white.

    Our calculations suggest an interior height of 21" (533 mm), an opening width of 23.5" (596 mm) and an opening height of 15.5" (393 mm). Will be very appreciative for information and corrections on these dimensions and any other comments on commercial use of this design for ovens.


  • #2
    Re: Building second oven

    Wow, that's a big oven! That big and that low an oven will have to have serious side buttressing to counteract the sideways forces involved. I would recommend reading and understanding this page:

    Auroville Earth Institute, training courses, workshops on Vaults, Arches, Domes(VAD), stabilized rammed earth walls, compressed earth blocks, vaulted structures, compressed stabilised earth blocks, rammed earth.

    which discusses the forces involved in arches and domes.

    To answer your question, I don't think anyone here has built the size and shape of dome you're proposing. You might want to consider asking this question on the professional pizza forum:

    PMQ's Think Tank :: Index

    They might have some specific experience with huge ovens to share.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Building second oven

      Thanks much. Have downloaded calculations pdf and posted the question on the PMQ think tank site.


      • #4
        Re: Building second oven

        Dutchoven built a restaurant oven that, although not quite as large as the one you're proposing, was still quite a bit larger than the average here, with a somewhat low dome. you should check out the thread; it's pretty good.

        My oven build is finally complete!


        • #5
          Re: Building second oven

          Thanks much, will do immediately.