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Hearth heat transfer. - 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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Hearth heat transfer.

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  • Hearth heat transfer.

    Is there a way to transfer some of the heat from the hearth into a table set next to the hearth? Would steel heat up from inside the hearth and transfer itself through rebar to make a table surface which is connected to the hearth become slightly warm? Hmmm. All this oven building has made me tired, and unable to get my point across correctly. Does anyone have any idea what I'm talking about?

  • #2
    Nick,
    What are you trying to do? Fire a grill next to your pizza oven?
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Rebar will transfer some of the heat, but I'm not confident you'll get much result without a prolonged fire, which may be counter productive to the effeciency you want to acheive.

      You might try and use a loop of tubing set in the hearth slab that runs into the adjacent table slab. Then much like a radiant heat floor works, push a liquid through the tubing to acheive heat transfer. Given your desire to be carbon neutral you might want to use a solar powered pump!

      Keep in mind that as you heat the table, you cool the oven. This will likely be insignificant though, particularly if you are eating and not cooking any longer.

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      • #4
        Many questions.

        O.K. I'm done with the hearth heat transfer idea. I was hoping to maybe have a warm area for dough to grow, but I realise now that there's not really much point. Or maybe there is, who knows? Here's my new idea. I want to run a steel air line into my oven to feed air to my fire. If I vented my dome, and had a air line feeding my fire from a compressor I feel I could better regulate the temperatures inside my oven. Do you all put your fires in the same spot in your ovens every time, or do you rotate them? How high can my chimney be? Seriously, how high is the limit? I have neighbors. If I put a vaccum fan on my flue, will my oven burn hotter? I want to build a fifty two inch pompeii oven. Does anyone see a porblem with that? I found a merchant here in L.A who is willing to trade our antique bricks for fire bricks, and we have hundreds of them. I love brick ovens.

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