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  #31  
Old 03-01-2013, 08:55 AM
Laurentius's Avatar
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Join Date: Nov 2010
Location: Japan
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Default Re: portable oven

Quote:
Originally Posted by mikku View Post
So, I can see you have all the answers already!
Why are you asking for oven building advice? It is obvious you are going to do it your way anyway!
Still fighting to be heard? Lighten up, all will come clean in the wash.
cobpaul likes this.
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  #32  
Old 03-01-2013, 10:49 AM
Peasant
 
Join Date: Nov 2011
Location: ireland
Posts: 47
Default Re: portable oven

I'm going to act on some of the advice many have submitted, while I understand and apprieciate the concerns of some posts, I can't afford to work with anyrhing else with the resources I have. I am not seeking advice on imaginary non-issues like being perched on the side of a hill with my oven or staying out of the rain. I am here for advice on the actual oven part of the build. Freindly helpfull pointers and direction is what I am seeking.

Many thanks to all who have given their time already.
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  #33  
Old 03-01-2013, 12:56 PM
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Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,760
Default Re: portable oven

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Originally Posted by cobpaul View Post
David do you par-bake? and would you really not fit 2 small pizza's at a time?
Yes, sometimes I do par bake it certainly makes it easier. But you are not really saving work because you are still doing the same amount of labour. I usually make approx 9" bases as that is what fits comfortably on my wooden peels and yes I can squeeze two in at a time, but it is not a comfortable fit and I prefer to do one at a time, but at 90 secs each they come out pretty fast. If you are cooking for sales you need to be that much more careful about not burning any edges.
At a function last year where I had two people prepping, me working the oven and cutting and boxing pizzas and another taking orders and money. We were so inundated with orders that the last customer had to wait 45 mins for their pizza. We did 60 pizzas in 2 hrs. Then said "sorry we've sold out". Another stall that was selling pizza chain rubbish had tons left over that they couldn't sell.

Last edited by david s; 03-01-2013 at 01:08 PM.
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  #34  
Old 03-01-2013, 02:39 PM
Peasant
 
Join Date: Nov 2011
Location: ireland
Posts: 47
Default Re: portable oven

Quote:
Originally Posted by david s View Post
We were so inundated with orders that the last customer had to wait 45 mins for their pizza. We did 60 pizzas in 2 hrs. Then said "sorry we've sold out". Another stall that was selling pizza chain rubbish had tons left over that they couldn't sell.
Good to hear that you faired better than the chain!! What sort of feedback did you get? Were people ok with the long wait for the pizza towards the end? If I sold 10 pizza's an hour I would consider it an extremely good day!!
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  #35  
Old 03-01-2013, 05:19 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: portable oven

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Originally Posted by shuboyje View Post
Under the slab with an oven and roof over it do you know how long it would take for sheetmetal to rust out? Longer then the life of this oven if it doesn't become a family heirloom. There is ductwork on roofs all over the place that has been there for 50+ years exposed to the elements. The building I'm working in now has a 25 story hand riveted steel ventilation shaft running right up the center of it that has been there since the 20's.
I've also seen plenty of rusty gutters because they are full of wet leaves. Once any protective coating is breached the corrosion is fast if there is heat and moisture. Movement of the oven is highly likely to do this where it is sitting on top of already rusty steel bracing.Do you know how wet it is in Ireland? It rains practically every other day.
If the sheet metal is subject to heat and moisture then rusting is a problem. If vermicrete is placed directly over it then you have lots of moisture. If the thing gets wet then the moisture goes back down to the vermicrete and then condenses against the steel sheet. There is also some heat involved and even 4" of vermicrete will make a steel sheet underneath it warm. I have seen so many kilns that have passed their use by date because the manufacturers have used thin steel sheeting in preference to stainless, purely because of cost. Steel hinges that have rusted out and the door falls off. Nothing wrong with the rest of the kiln. Because Cobpaul is on a tight budget I did not suggest stainless, but cement sheeting is another non corrosive alternative. Anyway he's using some marine ply that he already has so this is really history.

Last edited by david s; 03-01-2013 at 05:37 PM. Reason: Thought of more
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  #36  
Old 03-01-2013, 05:37 PM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 398
Default Re: portable oven

With a properly built enclosure the hearth insulation should never get wet...it's a pain to dry back out. My oven is built this way, the metal decking never goes above ambient temperature. So there should be no heat and no moisture. This is exactly how they build modern commercial building. Steel structures is then topped with corrugated decking which is poured full of concrete. Most architects design these buildings expecting a 50 years life, and trust me on that number because I hear it in meetings all the time "we need to make sure this is going to last for the 50 year life of this building".

So whats the problem?
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  #37  
Old 03-01-2013, 05:44 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: portable oven

Quote:
Originally Posted by cobpaul View Post
Good to hear that you faired better than the chain!! What sort of feedback did you get? Were people ok with the long wait for the pizza towards the end? If I sold 10 pizza's an hour I would consider it an extremely good day!!
People loved them, we told those who ordered later that there would be a wait and had no complaints, but waiting is not what fast food is about. Either a larger oven, or two small ones would have been a better solution, but then you need more helpers. The beauty of a small oven is that you can easily keep it up to pizza cooking temps all night by feeding it frugally. So if the demand is low you haven't wasted a ton of fuel.

Last edited by david s; 03-01-2013 at 05:48 PM.
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  #38  
Old 03-01-2013, 08:22 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: portable oven

Cobpaul,

I thought I had posted these pics on your thread, but must have been somewhere else. They may help you. I roll the oven on and off the trailer by myself quite easily.

Dave
Attached Thumbnails
portable oven-p1010169.jpg   portable oven-p1010170.jpg  
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  #39  
Old 03-03-2013, 11:00 AM
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Default Re: portable oven

"And the beat goes on"! Great song, by the Whispers, 1980. Just loving it.
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  #40  
Old 03-20-2013, 11:29 AM
Peasant
 
Join Date: Nov 2011
Location: ireland
Posts: 47
Default Re: portable oven

So I haven't logged on in a while, sorry bout that guys. I'm ready to go in the morning with pouring the base with one exception. What excactly are the stainless steel pins?? are they just nail's you mean or something else?? also I found ceramic board in the builders merchants and except for the price I'm very pleased to have found it. Is it ok to use plastering sand with the cement for the base or does it need to be sharp sand??
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