#11  
Old 04-23-2010, 07:54 PM
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Location: Tallahassee, FL
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Default Re: Oven Door? Insulated or not. Pros & Cons

RT,

I'm not sure how much insulation it has. I know it's those high density FB blankets, and I know the outside of the oven gets warm but never hot. The door, on the other hand, reads around 400+ degrees sometimes.

Stan
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  #12  
Old 04-23-2010, 09:01 PM
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Default Re: Oven Door? Insulated or not. Pros & Cons

Check out the kind of fiber in the FB board. You don't want nasties floating around there, or you can encapsulate the board completely.
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  #13  
Old 04-24-2010, 04:57 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I think the quick cool-down time on the primavera is a matter of mass. It's small in diameter, and may have half a ton less heat-sink material surrounding the chamber than some of our 4 1/2 inch thick pompeiis.
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  #14  
Old 04-24-2010, 05:15 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I've seen a couple of doors fabricated from expanded steel (or aluminum?) formed into a bit of a cage sort of thing to fit the opening, stuffed with hi-temp insulation. Seems like that combo would weigh very little (maybe in the 3-4 pound range) and be durable. I'm insulating the oven with 8# FiberFRAX blanket and am certain I'll have enough "left over" to build a door. I'll just need to plan on that feature when I develop the entry opening to give myself something flat to seat and seal to. Initially I was thinking about a flush mounted door stuck to the face of the oven, but, I'm not really stuck on any one design so things change from day to day.
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Old 05-09-2010, 11:29 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

dmun,

I'm not sure that it's only a matter of mass, but I admit that mass matters.

I had a large party last week with the oven at pizza temp (900+) for well over 3 hours. The outside of the oven was warm to the touch for around an hour while the inside was screaming along. The next morning, probably 13 hours later, I was at 250 with the door on. There's no way the masonry wasn't completely saturated with heat, and to my eyes the Primavera's walls and floor are just as thick as the FB Casa.

I would think that fully saturating any amount of masonry, regardless of oven size, would result in that heat being radiated back at a consistent rate. If I'm not losing heat through the insulation layer, and my IR says I'm probably not, what else is left but the door? My insulation will be the ambient outdoor temp while my door is over 500 degrees. That heat's gotta go somewhere. To me, the door seems like the weak point in the system.

Or, I'm completely out to lunch...
Stan
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  #16  
Old 05-09-2010, 01:31 PM
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Default Re: Oven Door? Insulated or not. Pros & Cons

Stan,
I think you are correct, the door is the weak link. But if the oven meets your needs, so what. Also the smaller the oven, the larger the door opening, relative to the the ovens size, which exacerbates the heat loss through the door. A small oven will have a fairly wide door while a huge oven door looks more square.
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  #17  
Old 05-10-2010, 09:29 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

The idea of an expanded metal door with exposed hi-temp insulation is kinda scary, yes?
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  #18  
Old 05-10-2010, 09:48 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I just built a door out of aluminum. The company infront of out building was replacing their sign with a larger one. It was heavy gauge aluminum so I stripped the paint off traced the pattern of the opening on it and cut 2 pieces from it. I then sandwiched 1/2" Durock inbetween the 2 pieces. I sprayed Black high heat engine paint only on the outside and attached 2 wood handles made from leftover railing material I had saved. Alle this was attached with stainless screws nuts and bolts. I then had some copper automotive paint that I brushed on the front to give it an antiqued look. Tried it lastnight after the oven cooked up about 16 large pies. At the point in time I put the door on the temp was approx 450 degs and I had no problem touching the front of the door metal surface with my hand and certainly the wooden handles were just fine. I will post some pictures later today or tomorrow under finished ovens in the photo section.
Guy
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  #19  
Old 05-10-2010, 10:01 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

"The next morning, probably 13 hours later, I was at 250 with the door on."

Mine doesn't usually drop to 250 for 2+ days after a full regimen of pizza and bread using an AAC or perlcrete door (both of which have failed). I cast a new one from fibered insulating refractory repair mortar Saturday. It is heavy, but it is also insulating and strong.

I certainly think that having no door or an uninsulated door will lose a lot of heat. If you are not using the post-pizza heat for other things, I guess it doesn't matter though.
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  #20  
Old 05-11-2010, 03:55 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

Most of the time after cooking we are so full that we lack the enthusiasm to cook something else. However, it always seems like a waste to let that heat out so we're tempted to put the door on even though the oven is empty. We usually try to cook a loaf of bread, but have to wait for ages for the temp to drop to bread baking temp.
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