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  #11  
Old 02-04-2008, 11:20 AM
Serf
 
Join Date: Nov 2007
Location: South Africa
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Default Re: Commercial Low Arched Gueulard Bread Oven

Sounds good! I think they call that sort of system a "Bourry Box" in the kiln trade...
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  #12  
Old 02-04-2008, 04:26 PM
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Location: Mississippi
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Default Re: Commercial Low Arched Gueulard Bread Oven

Trev
Where about in SA are you? A place I have always wanted to visit...we are also proud owners of 5 Rhodesian Ridgebacks!
Dutch
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  #13  
Old 03-23-2014, 07:52 PM
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Join Date: Oct 2013
Location: langley,wa
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Default Re: Commercial Low Arched Gueulard Bread Oven

I am getting ready to build one of my own and i am in need of the building plans .any chance you could help me out?
Living green bakery
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  #14  
Old 03-24-2014, 09:37 AM
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Join Date: Jul 2012
Location: Michigan
Posts: 184
Default Re: Commercial Low Arched Gueulard Bread Oven

Originally Posted by Kellybaugh "I am getting ready to build one of my own and i am in need of the building plans .any chance you could help me out? Living green bakery"

FYI..You have replied to a thread that is over 6 years old. Most of the participants have not been active on this site for over 2 years. I doubt you will get a response - you might have better luck using the search function to look up newer threads that have similar content.

Good luck on you project.

Last edited by ATK406; 03-24-2014 at 09:40 AM. Reason: Added quote
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  #15  
Old 03-24-2014, 04:55 PM
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Join Date: May 2009
Location: Detroit
Posts: 383
Default Re: Commercial Low Arched Gueulard Bread Oven

I would personally build it very similar to a Pompeii when it comes to mass and insulation. You can probably eyeball the firebox size from some videos on youtube, I'd assume the throat is about a foot diameter and the firebox in the range of a 2' cube. I'd build the firebox of stainless to keep the mass down and insulate it well.

One thing I think that gets overlooked is the floor that slopes up as you go from front to back. The assumption is that is helps the flue gases move toward the vent at the back of the oven chamber. Based on my limited experience with the coal oven I've built recently that has some similarities, I think the slope helps the flame to contact the floor and aid in it's heating.
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