Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Oven Management > Firing Your Oven

Like Tree2Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 03-30-2014, 11:32 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,491
Default Re: Pompeii oven heating time

A large percentage of builders here (like me) had no prior masonry experience but just jumped in after reading through the FB oven plans and the newbie's survey list Mike referenced above. The advantage of building it yourself means you control every aspect of its design and ultimately, its performance.

Since you are chef-trained, it might be worth looking at building an oven that can cook more than the 90sec pizza.

Last edited by GianniFocaccia; 03-30-2014 at 11:34 AM.
Reply With Quote
  #12  
Old 03-31-2014, 07:34 AM
boerwarrior's Avatar
Journeyman
 
Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 448
Default Re: Pompeii oven heating time

If I want to cook 1-3 pizzas for my family I can get my small Pompeii (32 inches) to temperature in 75 minutes. Not exaggerating - this is how long it takes to clear my dome and get great pizzas. The only problem is that my oven is not saturated (with heat) after 75 minutes. That takes longer. Last year I had a pizza party and cooked about 50 pizzas - but I heated the oven for about 4 hours prior to starting and it held up well.
david s and cobblerdave like this.
Reply With Quote
  #13  
Old 03-31-2014, 01:37 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,827
Default Re: Pompeii oven heating time

As a rough guide it takes about one hour per inch of wall thickness to get hot enough to cook pizzas.
Reply With Quote
  #14  
Old 03-31-2014, 02:29 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,379
Default Re: Pompeii oven heating time

Quote:
Originally Posted by david s View Post
As a rough guide it takes about one hour per inch of wall thickness to get hot enough to cook pizzas.
I'm not sure whose rough guide that is, but it is not any that I would use. Most ovens on this forum (including mine) are 4.5" thick at the wall. Applying that measure it would take 4.5 hours to heat a standard Pompeii. I can easily saturate my oven in 1/3 that amount of time.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 03-31-2014, 05:33 PM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,434
Default Re: Pompeii oven heating time

Gudday
Depends on what you want. 1 and 1/2 hours will give you an oven that will produce 6 pizza easy. If I wanted to do the commercial thing and produce pizza continuously with a live flame to replenish the heat loss , I would do the four hour burn.
In saying that I'm more Likely to do 6 pizza at most and if I need the oven in the days after a small burn to bring it up to what I need.
Regards dave
__________________
Measure twice
Cut once
Fit in position with largest hammer

My Build

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My Door

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 05-15-2014, 10:48 AM
Laborer
 
Join Date: May 2014
Location: in the oven
Posts: 55
Default Re: Pompeii oven heating time

The pompeii oven plans 2.0 claims 1 hour to 700F saturated walls, is that not the case then?
Heating time is a major advertised feature compared to other models.
__________________
Let's keep it metric
Reply With Quote
  #17  
Old 05-15-2014, 01:15 PM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,434
Default Re: Pompeii oven heating time

G'day
The plans are a little bit old and have some mistakes. The ovens that forno sell are a lot thinner that the ovens that the home builder makes. 4 1/2 ins of brick then a more than generous sparging layer ( just in case a little is good a lot is better) there must be ovens out there that would get to 5 or 6 ins thick...easy
Mine is for sure ! ...... Twice the thickness requires a bit more wood
Still the plans are free the advice is free .... And if I wanted a pre build oven I'd buy a forno
Regards dave
__________________
Measure twice
Cut once
Fit in position with largest hammer

My Build

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My Door

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 05-15-2014, 01:56 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,827
Default Re: Pompeii oven heating time

Quote:
Originally Posted by david s View Post
As a rough guide it takes about one hour per inch of wall thickness to get hot enough to cook pizzas.
To qualify this statement it takes the heat around an hour/inch to travel through the refractory because brick or castable refractory is not particularly conductive like steel which heats through way faster.As others have stated after around one hour the dome inside the oven goes white and you can cook a few pizzas ok. I often do this as my wife and I are now rattling around a big house with all our kids gone. If I want to cook a larger number of pizzas then I keep the oven firing for longer because the refractory has not been heated through (saturated) This has been confirmed by other oven owners who have thermocouples set at different points at different depths in their refractory.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
making pompeii oven (with crack problem) waterproof fluxia Pompeii Oven Construction 2 06-04-2013 11:09 AM
Two tiered ovens? Safety? and Quickest time to build a pizza oven. jeanine Getting Started 7 06-04-2012 02:41 AM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 04:53 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM


All times are GMT -7. The time now is 01:45 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC