#11  
Old 07-14-2007, 05:52 AM
maver's Avatar
Master Builder
 
Join Date: Aug 2006
Location: Puyallup, WA
Posts: 571
Default Re: Question on thermal mass

Mutual material's standard fire bricks are low duty fire bricks, exactly what you want, so it sounds like you are good there. I can't make any good suggestion on thermocouples as I only use IR.
Reply With Quote
  #12  
Old 07-14-2007, 06:09 AM
wlively's Avatar
Journeyman
 
Join Date: May 2005
Location: Spring Branch, TX 78070
Posts: 384
Default Re: Question on thermal mass

Are the thermocouples (TC's) going to be your only source of temp? I ask, because that will matter. You were asking about increased mass for extended baking. Placing the TC's into the heart of that mass will tell you the temp saturation of the mass, which once you get to know the thermal charactertistics will give you a good gauge of baking time or energy remaining. If it will be your only source of temp then you will probably want one very near the surface of the brick to better gauge face temp.

I have 3, all the center of the bricks. They are in the floor, middle dome, and top center. I can tell you that the floor is the last part to heat up, as it lags behind the others by 250-300 degrees. So keep that in mind, that with high floor mass you are going to need a very long fire to get the floor mass saturated. If I only had two then I would go floor and 3/4 dome height.

As for length, only one of my TC's needed to be over 3 ft. You can buy extension wire, with plugs at each end, or could buy bare wire and connectors to create whatever length you want. If you are anal like me, you need to keep the lengths of each TC wire the same to prevent small difference in temp readings. Of course we are only talking 1-3 degrees.
__________________
Wade Lively
Reply With Quote
  #13  
Old 09-28-2007, 12:40 PM
Serf
 
Join Date: Aug 2007
Location: Philippines (PH)
Posts: 24
Default Re: Question on thermal mass

I'm not sure if this is the thread I should post this question on, but here goes: Can the pompei oven maintain its hearth temp with fire going if one would make pizza continously for an hour?

Just a curious question. I read a lot about heat retention with regards to the pompei oven used in baking bread but what about its hearth floor heat retention while making pizza?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too Much Thermal Mass? Sailfish Getting Started 8 05-04-2007 02:42 PM
High mass Pompei oven armac Getting Started 8 09-24-2006 11:52 AM
Insulating Hearth Questions wvachuska Pompeii Oven Construction 22 09-14-2006 11:34 AM
tandoor thermal mass Robert Musa Pompeii Oven Construction 11 09-15-2005 12:58 PM
Thermal mass arevalo53anos Pompeii Oven Construction 2 04-29-2005 07:30 PM


All times are GMT -7. The time now is 05:18 PM.

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