Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Heat Management (http://www.fornobravo.com/forum/f17/)
-   -   Low and Wide entry arch design (http://www.fornobravo.com/forum/f17/low-wide-entry-arch-design-5995.html)

Xabia Jim 01-26-2009 01:28 AM

Low and Wide entry arch design
 
1 Attachment(s)
I was looking at this photo and noticed that it really has a pretty low arch for a commercial oven......and after knocking my peels on the sides of my oven entry, I also noticed that it has a very wide design.

I think the low arch would be great for heat management in keeping more heat in the oven and the wide entrance would be a great consideration for making larger pizza's with more peel room.

It also seems to have a raised grill area I never noticed when I took the pic.

....some interesting design considerations!

gjbingham 01-26-2009 10:50 PM

Re: Low and Wide entry arch design
 
If pizza was you're only concern for the oven, I think that you are absolutely correct. I'm mulling this over in my mind though, as there is a generally agreed on ratio of door height to dome height of 60 - 65%. Someone help me out here - my books are upstairs. Why was this considered the best set-up?

Frances 01-27-2009 06:19 AM

Re: Low and Wide entry arch design
 
I can't remember why that's considered to be the ideal hight either, but I do know you need it for roasting a nice large turkey!

dmun 01-27-2009 06:31 AM

Re: Low and Wide entry arch design
 
That looks like a standard tuscan grill, but I don't know how they got it in there: screwed the feet on after it was in the oven? Hmmm

A lot of commercial pizza ovens have very low domes, hence the low entry to keep the 2/3 ratio.

Dutchoven 01-27-2009 05:45 PM

Re: Low and Wide entry arch design
 
Quote:

Originally Posted by gjbingham (Post 49762)
If pizza was you're only concern for the oven, I think that you are absolutely correct. I'm mulling this over in my mind though, as there is a generally agreed on ratio of door height to dome height of 60 - 65%. Someone help me out here - my books are upstairs. Why was this considered the best set-up?

The first ratio I heard referred to when building an oven was 4/7 which comes out to about 57% then upon further research it was suggested that it be about 63%..I think it was Alan Scott that referenced the 4/7 and maybe Rado or MHA that referenced the 63%
Best
Dutch

gjbingham 01-27-2009 09:19 PM

Re: Low and Wide entry arch design
 
Dutch,
That's the reference! If memory serves, it was based on studies of many many ovens built both in Europe and by Native Americans. For whatever reason (likely efficiency during innumerable comparisons by bakers using those existing ovens, and/or trial and error) this 63% entryway to dome height was found to be the best.


All times are GMT -7. The time now is 02:53 AM.

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