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50" oven vent size - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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50" oven vent size

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  • 50" oven vent size

    Anyone know if an oven larger than 42" internal requires a larger vent? Mine is 50" internal. Just curious if I should go with an 8" vent as opposed to a 6"?

    Also, is there any product that can be laid out over the firebricks to make a smooth surface that will stand the heat and not crack or spall? I kind of doubt it as I haven't seen anyone doing this but thought I'd ask just in case (as I am at the floor stage now).

    As always any info. provided would be greatly appreciated. Thanks to all who post.

    Mongo

  • #2
    Re: 50" oven vent size

    Originally posted by Mongo View Post
    Anyone know if an oven larger than 42" internal requires a larger vent? Mine is 50" internal. Just curious if I should go with an 8" vent as opposed to a 6"?
    I'm using an eight inch square for a 36. I'd be concerned about a six inch vent on that big an oven. From the Pompeii plans:

    The following table outlines the internal diameter of the chimney for the different oven sizes:

    Oven Size Chimney Diameter
    32" - 36" - 8"
    40"+ - 10"


    Also, is there any product that can be laid out over the firebricks to make a smooth surface that will stand the heat and not crack or spall? I kind of doubt it as I haven't seen anyone doing this but thought I'd ask just in case (as I am at the floor stage now).
    I don't think there's a need for anything like this. Your firebrick floor should be smooth enough for any cooking need, and any high spot can be lapped off with a cut firebrick fragment. Do this sparingly: the factory "skin" is considerably harder than the inside of the bricks.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: 50" oven vent size

      Oh so you are saying I have to read the instructions now??? Missed that little chart. I still can't grasp though how the rectangular opening converts to an 8" internal pipe? In other words how big does my rectangle opening have to be for the vent - 6 x 10 inches will still do it? Then do these pipes come with adapters or will I have to build a concrete or steel adapter or? Damnit I'm a cook not a mason haha.

      You are right about the floor. The newbie in me was worried, but not that it's laid it doesn't catch on the peel at all so no problems there like you say.

      Thanks for the info.

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      • #4
        Re: 50" oven vent size

        Considering that this is your restaurant oven...I assume...you might want to have a wider than 6 inches...8 inches should make pretty sure that no smoke gets beyond your outer opening. You should check some of dmun's posts...I think he made the throat for his oven cutting from two larger clay flue liners. There are a lot of options for stepping down to the 8 inch pipe.
        Best
        Dutch
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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