Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 05-22-2007, 07:40 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,645
Default Re: Barrell vs Dome Design

Fixed. Thanks.
James
__________________

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
  #22  
Old 05-22-2007, 07:45 AM
Serf
 
Join Date: May 2007
Location: Australia
Posts: 15
Default Re: Barrell vs Dome Design

Thanks for that
Great job James

It is amazing how little space you have
I would also like to get a side view of how the hot and cold air flow between the different ovens if anyone can

Regards
Fred
Reply With Quote
  #23  
Old 05-22-2007, 04:12 PM
Archena's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Alabama
Posts: 1,152
Default Re: Barrell vs Dome Design

Um, wouldn't simply using two fires solve the problem? Assuming you actually need that much cooking space it stands to reason you'll have to use more fuel - any particular reason why the fire has to be all one mass?

Also, shouldn't a barrel shape result in a downward flow as hot air from the fire is displaced by more hot air and forced to follow the curvature of the vault? It would seem that lengthening the fire base (longer rather than round) could lessen the volume of cold spots by utilizing the barrel shape.

~shrug~ Dunno - just conjecturing out loud.
__________________
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

"Success isn't permanent and failure isn't fatal." -Mike Ditka


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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
dome rings combining with chimney brick smithgardens Pompeii Oven Construction 5 12-24-2009 01:18 AM
Door design questions maver Design Styles, Chimneys and Finish 9 10-31-2007 07:09 AM
Dome Angle Question james Pompeii Oven Construction 0 01-17-2007 01:26 PM
Solid model of Pompeii design Alan Pompeii Oven Construction 8 08-10-2005 08:14 AM
help 4.5 vs 9 inch bricks for the dome kambos Newbie Forum 5 05-02-2005 10:51 AM


All times are GMT -7. The time now is 01:24 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC