#1  
Old 01-18-2011, 03:57 PM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Oven temp profile

I am wondering how my oven performs relative to others in terms of retained heat. Has anyone done a temperature profile of their oven with time? One data point I am interested in is your oven temp 12 hrs after the oven has been fully heat saturated, coals out and door on. The best I can hope for is 300F

What started me wondering was a statement Jay made where he said he usually bakes his bread the next morning after fully saturating his oven. Maybe I mis-understood, but there is no way I will be at 500F the next morning. Jay please explain and maybe talk a little about oven temperature profiles.

Would appreciate all the input I can get on at least this one data point. My oven is an out lier because it is made with red clay fire-brick. Someone also suggested that the red clay fire-brick was the major difference. Have seen a few people ask about using red clay fire-brick as an alternative so it seems relevant to those considering it. There are lots of factors affecting this, door config, etc but I think its worth a thought. Your thoughts are appreciated.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 01-19-2011, 04:28 AM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: Oven temp profile

I think the biggest factor will be insulation causing temps all over the board. Mine has none, and the temp would be too low for baking the next day.
__________________
My oven (for now):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 01-19-2011, 08:50 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Oven temp profile

Before I make any wild statements I will check my oven the next time I bake( Hopefully this weekend) I do know that 3 days later in below 0 temps my oven was still to warm to touch. I will take some readings and let you know.
Reply With Quote
  #4  
Old 01-19-2011, 10:20 AM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,799
Default Re: Oven temp profile

I posted this sometime back. Hope it helps.

Les...

I wanted to document my temps, when I get asked, I never remember all the numbers.

Saturday at 6:30 PM after the fire; hearth=900 deg.
Saturday at 8:00 PM after pizzas; hearth=555 deg.
Sunday at 9:00 AM hearth=447 deg. - cooked a coffee cake
Sunday at 4:30 PM hearth=374 deg. - cooked coconut shrimp
Monday at 6:30 AM hearth=288 deg.
Monday at 4:45 PM hearth=244 deg.
Tuesday at 4:45 PM hearth=170 deg.

As you can tell, we didn't do much cooking, but the oven appears to be retaining heat fairly well (I think).
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


If at first you don't succeed... Skydiving isn't for you.
Reply With Quote
  #5  
Old 01-19-2011, 10:44 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Oven temp profile

Hi lwood!

Either I miswrote or you misinterpreted what I meant! My oven is no where near that heat tight! My oven has a four inch slab above insulation that goes straight out to the support stands and loses hearth heat to the world. The hearth is based on the Scott design.

I like to bake bread the morning after pizza but I have to build a new fire and recharge the oven... I like doing it after pizza for it is already "warm" and it recharges faster.

I typicall burn for about an hour after oven clearing. I close the oven for about fifteen minutes to kill the fire and then clear and sweep the oven. Temp at that point will be about 650 to 700 on the hearth. I close the door and let the oven heat soak for an hour or so. That allows the heat to even out through the refractory. Around an hour to an hour and a half after clearing the hearth will be around 565 or so. That is when I spray/load the bread/spray/bake. The temp when I remove the bread will be aroung 450 and if I close the oven up it will bounce back up to about 475 to 480 depending on how well it was heat loaded. I usually then do something like a roast in cast iron.

WhenI do pizza I run the hearth at about 750. Say I finish and close it up at 9 pm. At 8 am the next morning the temp in my oven will be around 375 - perfect for a slow roast/braise. At 6 pm I will be about 240. Next morning around 170 - all dependent on ambient temperatures also. Les is about a day slower than me at that point.

Hope that helps.
Jay
Reply With Quote
  #6  
Old 01-19-2011, 11:11 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: Oven temp profile

Mine runs about 900 after fire.
700 after a full run of 8 or 10 pizzas (with a side fire).
550 in 24 hours.
350 in 48 hours
150 in 72 hours.
ambient in 96-120 hours.
Reply With Quote
  #7  
Old 01-19-2011, 04:29 PM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: Oven temp profile

Those numbers are great, thanks everyone for your input.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 01-19-2011, 04:30 PM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: Oven temp profile

Tscar, those numbers are impressive.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 01-19-2011, 04:36 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: Oven temp profile

I have more than 32 cubic feet of loose perlite around the oven, thermal breaks at the entry and the entry/chimney area is all insulated with perlcrete/loose perlite, plus I have an insulating castable/perlcrete door.
Reply With Quote
  #10  
Old 01-19-2011, 07:52 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Oven temp profile

You did a great job on your oven construction TS! Good thermal efficiency which is why I keep pushing people to the Pompeii design practices. I WISH I had a thermal break around my hearth slab. Having the insulation on the bottom is not IMO a big deal so much as losing heat out the sides.! But...the Pompeii plans work and that is great! (You do have a Pompeii don't you????
Jay

PS: You too Les!
J
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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Why necessary to clean all coals out for bread? kebwi Hearth Bread and Flatbread 23 12-11-2011 10:56 AM
Door for bread baking??? heliman Hearth Bread and Flatbread 17 03-31-2010 10:34 AM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 08:55 PM
Heat profile of the "as designed" oven n2iko Getting Started 1 07-06-2007 02:31 PM


All times are GMT -7. The time now is 04:52 AM.

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