#11  
Old 03-12-2008, 06:37 AM
Il Pizzaiolo
 
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Default Re: Roeland's catenary shaped brick oven.

Nice variation.....Keep the pics coming!
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  #12  
Old 03-12-2008, 06:51 AM
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Default Re: Roeland's catenary shaped brick oven.

Peterrr,

Certainly looks like you're headed in the right direction with this interesting variant. Your rear wall bricks look like they are very close to the building wall, if not touching. The back wall will be a hot spot in your design, so I'd suggest you place calcium silicate board (as thick as possible) between the oven wall bricks and the building wall. Otherwise, you will get significant heat transfer and loss in that area.

Jim
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Old 03-12-2008, 07:37 AM
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Default Re: Roeland's catenary shaped brick oven.

Jim,

You are right about the hot back wall being close to the building wall.
The middle pic shows that I filled up the space with 15cm Vermiculite as
insulation.
Seems to be working OK.

Roeland.
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Old 03-12-2008, 07:50 AM
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Default Re: Roeland's catenary shaped brick oven.

OK, here some more pics of various stages of the building process.
Attached Thumbnails
Roeland's catenary shaped brick oven.-pic1.jpg   Roeland's catenary shaped brick oven.-pic2.jpg   Roeland's catenary shaped brick oven.-pic3.jpg   Roeland's catenary shaped brick oven.-pic4.jpg   Roeland's catenary shaped brick oven.-pic5.jpg  

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  #15  
Old 03-12-2008, 07:51 AM
CanuckJim's Avatar
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Default Re: Roeland's catenary shaped brick oven.

Peterrr,

Good. It was a little difficult to see without the explanation.

Jim
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Old 03-12-2008, 11:43 AM
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Default Re: Roeland's catenary shaped brick oven.

I noticed that too, the insulation looks like it will do the trick for what you've designed.

I'm going to be curious about your hearth temperatures.
XJ
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  #17  
Old 03-12-2008, 11:43 AM
Il Pizzaiolo
 
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Default Re: Roeland's catenary shaped brick oven.

and what are your primary cooking intentions?

Looks more like quick heat for pizza.....
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  #18  
Old 03-12-2008, 10:13 PM
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Default Re: Roeland's catenary shaped brick oven.

No wish to hijack, and perhaps new thread is in order.
As XJim said, floor temps over, say three days , would be most welcome.
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  #19  
Old 03-12-2008, 11:45 PM
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Default Re: Roeland's catenary shaped brick oven.

I intend to use the oven as a quick heat pizza oven that will have enough
heat capacity to bake 4 loafs of bread after the pizza making is done.
Total heated mass is 480 Kg, which I expect (hope..) will be enough
to cook 6Kg of bread.
There will be 3 thermocouples:

- Inside the oven measuring the air temp 20cm above floor level. (see pic)
- Underneath the floor tile measuring hearth temp (see pic)
- On top of the dome between brick and insulation. (no pic yet)

I will record temps and make graphs as soon as insulation job is done.

What do you mean by floor temps over 3 days?
You mean 3 days after fire is out (cooling down)? Or leave the fire
going for 3 days?
Attached Thumbnails
Roeland's catenary shaped brick oven.-tc_air.jpg   Roeland's catenary shaped brick oven.-tc_floor.jpg  
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  #20  
Old 03-12-2008, 11:53 PM
Il Pizzaiolo
 
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Default Re: Roeland's catenary shaped brick oven.

I think he means the cooling curve over 3 days after the fire is done.

I'm curious about the temperature range across the hearth as I'm guessing the back corners are going to be cooler. (but you'll probably need a temp gun for that but might not want the investment with the thermocouples)



Jim
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