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  #41  
Old 03-21-2011, 05:05 AM
Laborer
 
Join Date: Aug 2010
Location: Sydney
Posts: 52
Default Re: Karangi Kitchen 48inch ready to start

Hi,

Just wanted to ask three questions
[1] Where did you buy your paddles from and how long is the handle?
[2] Will you use loose vermiculite or vermecrete??
[3] Was is difficult to rigg up a thermocouple and do you have and references or guides?

You have such a great build, be proud

Cheers,

Gi
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  #42  
Old 03-21-2011, 08:10 PM
OscarA's Avatar
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Join Date: Nov 2010
Location: Melbourne, Australia
Posts: 226
Default Re: Karangi Kitchen 48inch ready to start

Cooking pizza's already I see well done.
I've enjoyed watching this thread and have gained a lot from it. Thanks for sharing and look forward to your posts regarding how efficient the oven retains heat.
I bet that was the best tasting pizza you've had in a long time.

PS- Love that metal peel with the slots, I'm after something like that or perforated myself.

Last edited by OscarA; 03-22-2011 at 12:32 AM.
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  #43  
Old 04-06-2011, 05:17 AM
Lburou's Avatar
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Join Date: Dec 2010
Location: DFW area, USA
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Thumbs up Re: Karangi Kitchen 48inch ready to start

Quote:
Originally Posted by Karangi Dude View Post
Hey All,
....snip.....I plan on taking regular temperature readings (from start up through to cool down) from the 6 thermo couplings I put in the oven and from a laser thermometer, I will post results next week.

Cheers Doug
Doug, you are continuing an oven worthy of our study

I would be interested in the data from each of your sensors during this Sunday firing, then on subsequent firings, on out until the oven is fully cured. Such a chronological record would be interesting and give future builders a data point on what to expect in a perfect situation.

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  #44  
Old 04-07-2011, 04:38 PM
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Join Date: Apr 2011
Location: Central Coast, NSW, Australia
Posts: 93
Default Re: Karangi Kitchen 48inch ready to start

You’re a clever man Doug! I enjoyed very much your step by step guide of your experience. I will certainly have you on speed dial once I get momentum with my project. I also found the refractory place in Wetherill Park. One question: any reason you used the smaller tiles for the floor? During my initial research I sourced 300 x 300 x 50 from the same place, which would give a smaller chance of your paddle sticking to any edges. Your process of bedding them down with a notching trowel probably stopped this from occurring anyway.

Slightly off topic…I also note you are looking at starting up a B&B. My in-laws are running one out of Taree and I assisted them in creating a web site. Would be happy to provide you with info on that when you are ready.

Kind Regards Bert
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  #45  
Old 04-07-2011, 10:56 PM
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Location: Central Coast, NSW, Australia
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Default Re: Karangi Kitchen 48inch ready to start

See your point re the floor, I guess it always good to over engineer!

Hows your thermal coupling going? I expect its not cheap but great to have a good accurate and easily obtained thermal reading.

Bert
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  #46  
Old 04-11-2011, 08:51 PM
Bert's Avatar
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Join Date: Apr 2011
Location: Central Coast, NSW, Australia
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Default Re: Karangi Kitchen 48inch ready to start

G'Day Doug.

This is interesting from my perspective...the fact that the temp at 65mm below is quite high and on the outside of your insulation (from memory you used 75mm insulation refractory bricks?) is much lower. What concerns me for my build is if I use those 300 x 300 x 50 floor tiles + the insulation bricks my slab temp will be + 70 degrees Celsius. Given the proximity to the neighbours I am paranoid about excess heat. Good food for thought! Thanks for the data!

Bert
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  #47  
Old 04-11-2011, 09:49 PM
Bert's Avatar
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Location: Central Coast, NSW, Australia
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Default Re: Karangi Kitchen 48inch ready to start

Ooops! Didnt see the diagram. Take you point re overall temps considering the overall heat within the oven.


Bert
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  #48  
Old 04-11-2011, 10:10 PM
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Location: Newcastle, Australia
Posts: 188
Default Re: Karangi Kitchen 48inch ready to start

Doug,

It is interesting to see these tepm readings.

When I use my oven I always try to burn for at leats 3hrs so that I fully soak the bricks, this way it retains the heat much better and I can use it for 2 days after. If I only burn for 1 to 1.5hr before cooking pizza I find that the oven cools off too quickly.

If you are able to, please let us know a few readings about the rate the oven cools down.
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  #49  
Old 04-12-2011, 07:21 AM
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Thumbs up Interesting data Doug!

Doug, how many times have you fired the oven since your curing fire(s)? Do you think the oven is completely cured?

Celebrating the milestone with you and laud your success Doug
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  #50  
Old 05-04-2011, 05:42 AM
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Location: Mellbourne Australia
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Default Re: Karangi Kitchen 48inch ready to start

Food looks fantastic Doug! Great variety.
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