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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
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.
Ask Me Anything New Forum Feature
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.
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!
Are there any Mathematicians or engineers out there?
I can picture the more flat domed Napoli style oven, with higher vertical sides and a flatter dome center as being a parabola, where the focal point is the top of the the course of full-height brick soldiers. But I don't think that is the norm. Aren't most peoples ovens more of a sphere, where the inward curve starts immediately after the first course of the shorter (half high) vertical bricks.
For fun, I got this from a math web site:
A parabola (plural "parabolas"; Gray 1997, p. 45) is the set of all points in the plane equidistant from a given line L (the conic section directrix) and a given point F not on the line (the focus). The focal parameter (i.e., the distance between the directrix and focus) is therefore given by , where a is the distance from the vertex to the directrix or focus. The surface of revolution obtained by rotating a parabola about its axis of symmetry is called a paraboloid.
I'm an engineer. Usually, as your diagram suggests, parabolic shapes are used to focus energy coming straight in upon a single point, as is done in a satellite dish to focus the energy from the sattelite spread over the diameter of the dish upon the antenna at the focus.
Placing the fire at the focus of a parabola would do the opposite: spread the energy evenly over the oven floor. In practice, I am guessing that in a closed chamber heat bounces around from surface to surface anyway. Any surface that heats up more than the others will radiate more, which will tend to balance things out. So maybe it really doesn't matter at all, or maybe it's best to stay constant radius so that, during cooking, heat off the floor doesn't get too focused back on one spot in the middle. I think I'll go constant radius.
Possibly, an added advantage of a dome is that there is no straight shot from the back wall out the door. In a barrel shaped oven, the portion of the back wall that's aligned with the open door will radiate heat straight out the door. It's hard to say whether this is a meaningful difference.
The oven is parabolic in shape just like the domes of the cathedrals in Europe. A hemisphere wouldn't work as well for the heating reasons noted above but also because they are not generally self-supporting. The parabolic dome focuses the force vectors from outwardly splaying down into the slight vertical bottom walls.
They also help direct the airflow better in a chimney-less oven as the air sweeps in low, up the back & sides and washes over (under?) the dome (assuming the proportions are correct) before exiting the upper 1/3rd of the doorway.