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-   -   Why should a oven door have mass? (http://www.fornobravo.com/forum/f9/why-should-oven-door-have-mass-14586.html)

ThermoJax 10-14-2010 02:24 PM

Why should a oven door have mass?
 
I have seen a number of oven doors that seem to incorporate some kind of castable that fits inside the arch, sometimes with vermicrete as well. I have extra insblock19 left over, and was planning on steel wrapped around the 2 inch insulation. Perhaps that will defeat the purpose as the heat will go around the insulation via the steel. I do know someone who used to work on gas turbines, and they made access doors, but the heat would come thru the bolts holding the door together.

Any thoughts?

Tom

GianniFocaccia 10-14-2010 03:22 PM

Re: Why should a oven door have mass?
 
Tom,

I'm barely into the soldier course construction on my oven, but have fanciful plans for a door to include steel construction, Insblock 19 interior, two handles, a 'door-stop' to lean the door open onto, and a thermometer. Even if the steel is 1/8", I don't believe there is enough steel mass to transfer that much heat out the front of the oven. If I am incorrect on this, I will make a thermal ceramic 'jacket' to hang on the outside of the steel door.

dmun 10-14-2010 04:00 PM

Re: Why should a oven door have mass?
 
Some people build their oven doors like they were building blast furnaces. Your plan sounds perfect to me, but then my door is just a piece of half inch plywood. I've set aside a piece of insblock19 for just such a door as the one you plan.

kebwi 10-15-2010 12:22 AM

Re: Why should a oven door have mass?
 
Your door is exactly what I did, 2 inches of InsBlock 19, wrapped in steel (well, the outside is 1 inch of red oak actually. Check out my main thread (http://www.fornobravo.com/forum/21/3...e-7878-31.html) or website for photos.

Cheers!


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