Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Tools, Tips and Techniques

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 11-30-2012, 04:14 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Insulated door design...

Very nice design, I may implement it instead. The only direct heat transfer would be through the bolts and minor radiation.

It all kind of depends (for me) on how heavy of a gauge sheet metal I can pick up at the local 'big-box' hardware stores that I can still successfully cut with tin-snips. If the sheet metal will be thin, then maybe the rigidity of 3 sheets may work better for me; if it's heavier gauge, I like you design better.

thanks, Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

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


My Oven Costs Spreadsheet

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


My Oven Thread

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 11-30-2012, 04:30 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,259
Default Re: Insulated door design...

Quote:
Originally Posted by Dino_Pizza View Post
Hi Chip,
I have a similar drawing as you with the same idea. I've yet to make my door but that is what I had planned on.
The only thing I would change on your design is the internal layer could be metal lathe and not a solid piece of sheet metal. Removing extra material on that internal piece would also aid in reducing heat transfer.

Chip
Reply With Quote
  #23  
Old 12-01-2012, 01:40 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,259
Default Re: Insulated door design...

Quote:
Originally Posted by Dino_Pizza View Post
Very nice design, I may implement it instead. The only direct heat transfer would be through the bolts and minor radiation.

It all kind of depends (for me) on how heavy of a gauge sheet metal I can pick up at the local 'big-box' hardware stores that I can still successfully cut with tin-snips. If the sheet metal will be thin, then maybe the rigidity of 3 sheets may work better for me; if it's heavier gauge, I like you design better.

thanks, Dino
I found a 4 inch angle grinder with a thin curf metal wheel 1/16 inch. Works great for cutting sheet goods.

Chip
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
Insulated oven door. brickie in oz Tools, Tips and Techniques 16 11-04-2011 10:10 AM
Making an Insulated Door from FB Board rberg02 General Building and Construction 5 05-31-2011 11:57 PM
Does Not Having the Dome Insulated Effect Pizza Crust? DaveDQ Newbie Forum 8 09-07-2010 06:08 AM
Leca insulated lightweight concrete. waltiti Getting Started 0 04-30-2010 09:45 AM
Insulated Hearth Howie Modular Refractory Oven Installation 5 08-11-2005 05:56 PM


All times are GMT -7. The time now is 02:55 PM.

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