#21  
Old 02-16-2010, 04:18 PM
Serf
 
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Default Re: Cast Oven on Trailer Questions

There is another one but the wheels are too small.
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  #22  
Old 02-16-2010, 05:55 PM
Peasant
 
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Default Re: Cast Oven on Trailer Questions

Is that a white oven?
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  #23  
Old 02-16-2010, 08:07 PM
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Default Re: Cast Oven on Trailer Questions

What is white oven ?
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  #24  
Old 02-16-2010, 10:12 PM
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Default Re: Cast Oven on Trailer Questions

The disadvantage of the one piece dome is that the topof the dome gets hotter much faster than the side walls, creating thermal stress and resulting in hairline cracks. Some of this stress will be relieved if the castings are made in a number of pieces. Some hairline cracking is a minor problem because the dome is a self supporting structure. If you get a castable refractory from a reputable supplier it will come with the aggregate already in it, just add water. If you want to reinforce the castable for increased strength I would suggest you go for the industry recommended product- stainless steel needles (melt extract fibres). Mucking around with fibreglass reinforcing might work, but it is not the recommended material for this application.
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Old 02-17-2010, 05:07 AM
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Default Re: Cast Oven on Trailer Questions

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What is white oven?
A "White" oven is one where the firebox is outside the baking chamber, and it's heated by the combustion gasses channeled around the oven. This is the way bakery ovens work, and the ovens in wood stoves. It's not the best for pizza.

Masonry heaters often have a "white" oven over the firebox.
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  #26  
Old 02-17-2010, 08:52 AM
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Default Re: Cast Oven on Trailer Questions

I suppose they are white ovens. If the streets are reasonably clear today, I plan to view one of them.

As to the comment that white ovens are not suited for pizzas, could you elaborate?

Could the disadvantages of using a white oven for pizza be made up for by the addition of a small wood fire inside the oven chamber. That fire could be fed with a more desirable type of wood that would emit a more desirable flavor.

On the geodesic oven project, I would be interested in seeing photos of the inside of the house to which it is attached. Or is it the house that is attached to the oven? In any case, it is impressive.
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Old 02-17-2010, 09:55 AM
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Default Re: Cast Oven on Trailer Questions

The live fire in a pizza oven imparts little direct flavor, like a smoker would. It's the blistering, direct, flame driven heat that does the trick. Having the fire somewhere else will heat up the box, but if you're doing that, why mess with solid fuel at all?

Quote:
Could the disadvantages of using a white oven for pizza be made up for by the addition of a small wood fire inside the oven chamber.
That depends on how it's vented. You wouldn't build a auxiliary fire in your kitchen oven, would you?

Quote:
On the geodesic oven project, I would be interested in seeing photos of the inside of the house to which it is attached. Or is it the house that is attached to the oven?
You're right! I never did finish putting up the rest of the pictures. Here's a couple:
Attached Thumbnails
Cast Oven on Trailer Questions-tiling5.jpg   Cast Oven on Trailer Questions-fireplace-20015.jpg  
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  #28  
Old 02-17-2010, 06:58 PM
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Default Re: Cast Oven on Trailer Questions

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Originally Posted by dmun View Post
The live fire in a pizza oven imparts little direct flavor, like a smoker would. It's the blistering, direct, flame driven heat that does the trick. Having the fire somewhere else will heat up the box, but if you're doing that, why mess with solid fuel at all?

That depends on how it's vented. You wouldn't build a auxiliary fire in your kitchen oven, would you?
Actually, yes, I would build an auxiliary fire in a conventional modern oven. Now, I admit that my wife has already voiced her objections and that is why, in fact, I am bidding on one or two electric convection ovens in the auction that was referred to when I alerted you all to the oven on the trailer above.

Now, I want to go back to the first part of you response. You are claiming: " It's the blistering, direct, flame driven heat that does the trick." I am concerned with the use of the term "... blistering, direct, flame driven heat ...". The flame (or fire) creates the heat in the oven but the flame is not needed for the actual baking as the baking heat is being released from the oven's mass and absorbed by the things being cooked. Unless one is seeking the scent (taste) of smoke from the burning kindling, does it really matter where the actual heat comes from to raise the temperature of the oven mass?
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  #29  
Old 02-18-2010, 05:17 AM
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Default Re: Cast Oven on Trailer Questions

Quote:
does it really matter where the actual heat comes from to raise the temperature of the oven mass?
Well, Yes. You can have a hot oven, a glowing bed of coals, but you aren't going to get the WFO pizza effect unless you have some wood burning, shooting flames up the side of the dome. There's really no smoke taste: the oven is too hot to smoke much if you're doing it right. Anyone who's ever been to a "brick oven" pizzeria run at low temperatures producing ordinary six minute pizzas knows what I'm talking about.

If you want a low temperature oven that travels well, you should just get a gas Bakers Pride and be done with it.
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  #30  
Old 02-18-2010, 09:03 AM
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Default Re: Cast Oven on Trailer Questions

I have been to a number of places that have used wood-fired ovens and they were not always pizzerias. Unfortunately, in most all of these cases there was a language barrier and I could never get my questions answered so I still don't know.

BakersPride will only go to 5 or 6 hundred degrees F. without modification. Exactly how hot are you claiming as necessary to achieve your optimum results? How are able to determine with confidence that you are at that temperature when and wherein the oven you are cooking? With BakersPride, I know what the temperature is so long as I am relying on BakersPride's heating elements solely for the heat because I can maintain the heat level consistently at least in the area of the heat sensor.

Again, you have mentioned the flames. Some claim that once the oven is heated to a temperature level, the retained or accumulated heat of the mass is providing the cooking heat. This implies that the flame is not required or is this only the case when cooking bread?

Finally, are you actually referring to the "searing" effect on the object being cooked when you speak of the wood-fired effect? Is it the charred crust and food edges that you are trying to achieve?
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