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-   -   Typical heat up characteristic (http://www.fornobravo.com/forum/f17/typical-heat-up-characteristic-19998.html)

hodgey1 10-03-2013 06:25 AM

Typical heat up characteristics
 
Hello All,

I completed the brick portion of my 42" WFO project about a month ago and have been using it regularly. The oven is working great, the floor and dome are heating up and staying hot nicely. I am firing my oven with seasoned hardwood "Cherry-Oak-Maple" from where I live in NW Pennsylvania and using the techniques described here and in the book "The Art of Wood Fired Cooking".

I thought I'd read along the way that the Pompeii ovens should be ready to cook pizza in 45 minutes, which would be really nice. From cold, my oven is taking around 90 to 120 minutes to clear dome, walls and have floor up to 750*. I'm able to turn out 10 pies before my floor drops below 650*.

While 1 1/2 - 2 hours isn't awful, I sure would prefer 45min. I'm not complaining because it is working great and turning out some beautiful pies. I'm more curious of what other peoples experiences are with their back yard builds that used medium duty fire bricks and the higher dome construction. My dome is 21" high with a arched inner opening is 12" at it's highest. Please respond if you would with the following in addition to any comments you may have.

. Size of WFO
. heat up time
. Your pizza cooking temps
. how often you have to recharge the floor when cooking multiple pies

Thanks,
Chris

nachtwacht 10-03-2013 08:19 AM

Re: Typical heat up characteristic
 
Probably also very interesting would be:

Which material is your oven dome and floor build of ? (stones, high or medium duty or refractory mortar etc)

Also, what type of oven (round, square, how high dome and entry)

How much and wich kind of insulation did you use ?


My results have to wait a little, I am in the process of curing it but I think between 90 minutes and 2 hours would be normal.

deejayoh 10-03-2013 12:27 PM

Re: Typical heat up characteristic
 
I don't know of anyone who has said their oven gets hot in <60 minutes. 90 is pretty common but if your oven is new it is probably still a bit moist and would take longer.

I can usually get mine to temp in 75-90 minutes - floor over 800. As to the floor temp dropping - I usually keep mine up around 700 by keeping a good flame going. It shouldn't drop too much if you are managing the fire - I don't generally recharge unless I let the fire die down too much - and then I usually shift the banking to the other side and that does the trick

david s 10-03-2013 12:49 PM

Re: Typical heat up characteristic
 
Some people make extravagant claims about their oven heat up times like "ready to cook in 30 mins" In practice the oven heat up time is generally a function of wall thickness to time. A smaller oven does not really heat up faster because the chamber volume and therefore fire is also smaller. My oven is 540 mm in diam. hemisphere and has 60 mm walls and a 50 mm floor. If the oven is pretty dry and the wood also dry and good burning stuff then it clears in about 75 mins. This is enough to cook 3 or 4 2 min pizzas which we often do during the week. If cooking for more people I fire for 2 hrs but need to let the oven sit for a bit to allow the floor to cool, then maintain a fire on the side and I can cook 2 min pizzas all night. If cooking a roast I only partially heat the oven i.e.one hour of flame then push aside the small amount of coals left, place the roast and seal the door. The coals die rapidly because of lack of oxygen and the temp drops from around 250 C to 180 C on removal.

SCChris 10-03-2013 02:15 PM

Re: Typical heat up characteristic
 
It'll clear in 90minutes but I give my oven a couple of hours to come to working temps.. I'm not much for hurrying when it comes to the oven..

Chris

Tscarborough 10-03-2013 02:29 PM

Re: Typical heat up characteristic
 
I can cook a pizza or 2 in mine in 45 minutes but it really needs a couple of hours for multiple pizzas

boerwarrior 10-03-2013 04:07 PM

Re: Typical heat up characteristic
 
I can clear my 32 inch oven dome in about 75 minutes - but I try to fire it longer especially if I am cooking more than 1-2 pizza's

davemartin88 10-04-2013 03:28 AM

Re: Typical heat up characteristic
 
My oven is about the same age as yours and takes about 90-120 minutes to really clear the oven- starts to clear a bit earlier but I've learned to keep the fire roaring for the entire dome to clear. Last time I fired, oven was still showing about 225 degrees about 48 hours later.

hodgey1 10-04-2013 09:26 AM

Re: Typical heat up characteristic
 
Quote:

Originally Posted by deejayoh (Post 162909)
I don't know of anyone who has said their oven gets hot in <60 minutes. 90 is pretty common but if your oven is new it is probably still a bit moist and would take longer.

I can usually get mine to temp in 75-90 minutes - floor over 800. As to the floor temp dropping - I usually keep mine up around 700 by keeping a good flame going. It shouldn't drop too much if you are managing the fire - I don't generally recharge unless I let the fire die down too much - and then I usually shift the banking to the other side and that does the trick

DJ
The under 60 min time came from page 7 of the FB Pompeii oven plans v2.0 , see below.

Chris

Why Build a Pompeii Brick Oven

Instead of a Barrel Vault Oven

1. The round Pompeii Oven design heats up much more

quickly than a barrel vault oven -- less than an hour,

compared with 2-3 hours or more for the heavier

rectangular oven. The round dome is self-standing (as is

the Duomo in Florence), so it does not require concrete

cladding to hold it together. Because the barrel vault has a

great deal of outward thrust, it needs a lot of concrete for

buttressing. As a result, the round oven can be much

thinner; 2-4, compared with a 9+ thick barrel vault dome.

Polo 10-04-2013 09:45 AM

Re: Typical heat up characteristic
 
Quote:

Originally Posted by hodgey1 (Post 162974)
DJ
The under 60 min time came from page 7 of the FB Pompeii oven plans v2.0 , see below.

Chris

Why Build a Pompeii Brick Oven

Instead of a Barrel Vault Oven

1. The round Pompeii Oven design heats up much more

quickly than a barrel vault oven -- less than an hour,

compared with 2-3 hours or more for the heavier

rectangular oven. The round dome is self-standing (as is

the Duomo in Florence), so it does not require concrete

cladding to hold it together. Because the barrel vault has a

great deal of outward thrust, it needs a lot of concrete for

buttressing. As a result, the round oven can be much

thinner; 2-4, compared with a 9+ thick barrel vault dome.


LOL.........Can you say P-R-O-P-A-G-A-N-D-A

To be fair, I would say that the Pompeii is defintely going to heat up much faster, but 45 minutes is wishful thinking at its best.


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