Oven Shapes

[Frances]

Yeah Jim, go for it!

Why not try putting the floor bricks on their sides while you're at it? I know George is just itching to see someone do that...

Seriously, I'm sure it'll work out very well. And then you'll in a position to compare the two shapes directly. Cool!

[SpringJim]

[QUOTE=Frances;33853]Yeah Jim, go for it!

Why not try putting the floor bricks on their sides while you're at it? I know George is just itching to see someone do that...

QUOTE]

Tempting, but more mass and double the cost....the hearth are the only firebricks I'm going to buy for the Benjamia though....

[james]

Originally Posted by jet

James,

I am still in the planning stages of my oven. I probably won't be building for quite a while, but I like to think about different ideas. My current plan is to build an elliptical oven, similar in shape to one of the ovens you sell (see the attached picture). Are there reasons you would recommend against this?

Thanks.

John

Hey John,

This looks good. I have an oval at my house (Artigiano120 39"w x 48"d). It gives you more cooking space, without using width in your kitchen floorplan -- only depth. That basic design -- an elongated circle, is popular with oven producers. Our high-end commercial ovens go 120 round, 140 round, 140x160 oval, and 140x180 oval. The front and back are still the round components, so you get the maximum usable cooking space and good airflow.

Go for it.
James