#11  
Old 05-06-2010, 09:00 AM
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Default Re: Dimensions

I was wondering about the exact same thing the other day, arch vs straight across, relating to the height %. Straight across seems to allow more smoke and hot gas to exit the oven at a given height.

Let's say, theoretically, you have a triangular inner entry. Where exactly do you measure the entry height? I'm sure there is a formula to figure this out, taking the total dome volume and ceiling height into account.
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Last edited by fxpose; 05-06-2010 at 09:15 AM.
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  #12  
Old 05-06-2010, 09:15 AM
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Default Re: Dimensions

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  #13  
Old 05-06-2010, 11:25 AM
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Default Re: Dimensions

Considering that initial fire hot air/smoke fills the dome from the top down, the first opportunity for it to escape is the apex of the entry arch. A curved arch would allow hot air/smoke to exit from the top-center of the arch first and eventually spread the exit profile across the width of the arch until equilibrium is reached. As George said, a horizontal entry would allow the hot air/smoke to exit across the arch span evenly. A flatter curved arch would allow a wider exit path than a narrower curved arch.
Based on the comparison below, given identical opening dimensions, it would appear the most efficient design for dome heat-up and retention is the hemispherical arch.
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Old 05-06-2010, 01:46 PM
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Default Re: Dimensions

A curved arch will be much stronger than a flat top. Also I think that the flue should be oversize because the smoke problem at start up needs as much draw as you can provide. The entry into the flue also needs some volume. Ovens that don't provide this are notoriously smokey at start up.
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