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Mobile Oven design - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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- 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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Mobile Oven design

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  • Mobile Oven design

    Hey all, could use some help on this one.

    I was asked by my church to help put together a mobile pizza oven for youth events (summer camp, scouts, etc.) after some of the church leaders found out about my oven - I guess all the smoke coming out of the back yard during fire up has not helped. I need to keep the costs down and make it easy for me to build and store.

    I am thinking a 48 inch oven would fit the bill. Would be cooking for up to 100+ (UGH!!!)

    My thought would be to use a refractory shell to keep costs down. A floor of insulation, fire brick and soapstone.

    For the trailer, I am unclear on where to go from here.
    • How big of an axle (Single or double?) Other needs on the trailer.
    • How best to tie the oven down
    • Other considerations from those who have done it in the past

    Thanks for the help!!
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

  • #2
    Re: Mobile Oven design

    I don't live in USA but I believe that you can buy military surplus trailers with twin axles for under $200. As for an oven you can use normal bircks for the dome, Try a few in a fire to see which take the heat best. Use fire bricks on the oven floor though. I recommend russel jeavons book (Your Brick Oven: Building it and Baking in it )for good building and money saving advice. Under $10 US here in amazon uk. I built fantastic budget oven in a couple of days using his guide. Good luck

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    • #3
      Re: Mobile Oven design

      C5dad,
      if you are planning on constant movement of the oven, then I would suggest that you look for a steel semicircular dome, then using castable or mortaring to the outer surface some brick for thermal mass.
      These bricks could be reinforced onto [lace with steel straps clamped around their perimeter under the superwool insulation. The opening could be cut easily and either a castable or reinforced brick entrance with a stainless chimney secured to pins welded into the dome. See:

      http://www.fornobravo.com/forum/f43/...oven-3717.html

      This would reduce your weight a little but give you immense strength and security from self destruction.
      The semicircular domes could be sourced from lpg tanks, or old bouys from scrap yards. There have been a couple of well documented builds in this forum, so do a search.
      As far as a trailer is concerned, a rocker suspension tandem axle trailer will carry the weight of a 48" oven a lot better than a single axle but most of all give it a much smoother and safer ride. I would also incorporate hydraulic disc brakes as the all up load will be around 1500kg.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

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      • #4
        Re: Mobile Oven design

        Thanks guys - both good tips. I will have to travel for getting the mil trailer -some good ones. One of the local trailer makers said he could build to spec inexpensively as well to help out.

        Neill, thanks for pointing to the Wiley thread - I had totally forgotten about that - using a propane tank. And your point of a rocker suspension is well taken as I may be having to tow it offroad (maintained dirt roads).

        Chris
        Jen-Aire 5 burner propane grill/Char Broil Smoker

        Follow my build Chris' WFO

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