Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Australia (http://www.fornobravo.com/forum/f51/)
-   -   Pizza door design (http://www.fornobravo.com/forum/f51/pizza-door-design-17877.html)

BOOMERS WFO 06-09-2012 07:26 PM

Pizza door design
 
A while ago there was a post with photos of a door design, multi skin with insulation. I have been unable to relocate it when searching. Does anyone remember the link? and is there an easy way of searching this site for information? (maybe I am doing something wrong!!!)

Cheers

Craig

Les 06-09-2012 07:51 PM

Re: Pizza door design
 
I'm not aware of a link to doors, sounds like a good idea though. Here is the one I built. .062 aluminum and a bucket of pop rivets. It's filled w/ loose vermiculite.


PhotoPlog - Enclosure

nissanneill 06-10-2012 12:11 AM

Re: Pizza door design
 
3 Attachment(s)
Hi Craig,
here is the removable insulated door that I made for my oven and the cast aluminium doors are in my build thread.

Cheers.

Neill

Lburou 06-10-2012 06:41 AM

Re: Pizza door design
 
1 Attachment(s)
These are my two oven doors :)

OzOvenBuilder 06-10-2012 10:53 PM

Re: Pizza door design
 
Have a look here, it might help you out!

Cheers! :D

http://www.fornobravo.com/forum/f28/...ign-17110.html

BOOMERS WFO 06-11-2012 06:38 PM

Re: Pizza door design
 
Thanks chaps.

Some great designs to work with. Not sure if any of these are the ones I had seen before, but it will certainly give my son (the metalworker) food for thought.

I seem to recall that the one I had seen used the vermiculite/cement mix as an insulating layer in the door. Does this sound feasable?

I was also thinking of using any left over fireblanket as an insulating layer.

Cheers

Craig

nissanneill 06-12-2012 03:43 AM

Re: Pizza door design
 
Craig,
just be aware of metal doors and materials that will convect your heat out of the oven through the materials used in your door construction. My cast aluminium doors are not insulated (although they were and may still get the insulation), c0nvect heat and cool the oven much quicker than the wood. superwool and expanded mesh.

Neill

Neil2 06-13-2012 04:40 PM

Re: Pizza door design
 
Try to make your door as light as possible. Lifting a heavy (and hot) door in and out can be a pain.

Lburou 06-13-2012 06:43 PM

Re: Pizza door design
 
Quote:

Originally Posted by Neil2 (Post 133140)
Try to make your door as light as possible. Lifting a heavy (and hot) door in and out can be a pain.

The weight issue cannot be overstated! My insulated door weighs 35 pounds and feels much heavier than that. Next time..... :)

BOOMERS WFO 06-14-2012 06:14 PM

Re: Pizza door design
 
WOW
I am glad I started this thread. It has changed my door construction ideas. Lots to think about.
Leaning away from solid steel now to perhaps insulated wood door (perhaps Jarrah or RedGum) as I am keen to keep as much heat in oven overnight etc, to make multiple uses viable from the initial fire. Particularly in winter in the Adelaide Hills. Gets a bit cold.

Would an inner steel panel sandwiched to timber door with a thick layer of insulation in between work well?

Craig


All times are GMT -7. The time now is 01:06 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC