#1  
Old 04-16-2009, 03:57 PM
Serf
 
Join Date: Mar 2009
Location: California
Posts: 3
Default oven door

which is a better door wood or steel..or aluminum?
Reply With Quote
  #2  
Old 04-16-2009, 06:54 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,852
Default Re: oven door

Good question. I would stay away from wood - It will char. I believe that the oven kits have plate steel. I went with aluminum - I made it out of .062 material. It's made 1.75 inches thick with vermiculite poured in between the walls. Seems to be working pretty well. I can feel heat on the outside so obviously thicker would be better. Our doors seems to have a personality like our ovens - to each their own.

Les...
__________________
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
  #3  
Old 04-16-2009, 09:02 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: oven door

I would stay away from wood...
http://www.fornobravo.com/forum/f17/...door-4304.html (Burned up my door!)
__________________
My Oven Thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 04-16-2009, 09:44 PM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: oven door

I had good success building an insulated door.

The door is built with a wood frame, but wrapped on the wood is sheet metal - front and back and the core is filled with left over perlite...

Seams to work fine. My oven doesn't stay hot any longer than the others report, so I don't know that the insulated door improves performance...

JED
Reply With Quote
  #5  
Old 04-17-2009, 06:12 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: oven door

As a chemical engineer I would have to vote against both wood (charring as indicated) and aluminum. Two reasons for aluminum...First, it conducts far better than steel or iron so is more of a heat window and should have insulation. I am also a bit concerned about the potential temperatures involved. Aluminum melts at about 1220 degrees F. While your oven should never be that hot...you could be reasonably be close to it. My concern is not for melting but because Aluminum has some minor health concerns and the potential for contamination would be higher at elevated temperatures.

As an aside, zinc should be avoided also for it melts at about 785 degrees F so if used to hold a door together could literally melt.

Methinks iron or steel - preferably with some form of insulation (tile, refractory blanket, etc) would be quite preferable and potentially safer.
Jay
Reply With Quote
  #6  
Old 04-17-2009, 01:02 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,827
Default Re: oven door

I like the look of a wooden door, it's also traditional. If insulated it wont char.
Reply With Quote
  #7  
Old 04-17-2009, 08:27 PM
Serf
 
Join Date: Mar 2009
Location: California
Posts: 3
Default Re: oven door

thank you all for the info..it is all a real help..I think I will go with a steel door on a hinge..My original idea was a steel plate with 2x4s coated in concrete bolted to the other side
Reply With Quote
  #8  
Old 04-18-2009, 07:50 AM
wlively's Avatar
Journeyman
 
Join Date: May 2005
Location: Spring Branch, TX 78070
Posts: 384
Default Re: oven door

I prefer the look of wood as well. Easy to do and very cheap.

I took a scrap piece of durock cut to shape 1/4 larger than opening on 3 sides (not bottom). Made a flexible form to shape of opening, drilled 4 large screws tthrough frront of durock to give perlcrete an additional anchor and then mixed up a batch of Perlcrete (4-1 to make it stronger) and layed it on about 2 inches thick. Let it dry a couple of days and then dried it the oven overnight. Wrapped the door in heav gauge aluminium foil. Then cut and screw cedar 1x4's to the face. I attached the handles to the wood first.

Door works very well, face stays ambient temp, looks like a wood door and only cost me $4.00 for the fancy handles.
__________________
Wade Lively
Reply With Quote
  #9  
Old 04-18-2009, 08:45 AM
jcg31's Avatar
Journeyman
 
Join Date: Aug 2007
Location: Davis, California
Posts: 255
Default Re: oven door

The wood door below has been in service for nearly a year, has sealed in temps as hot as 800 degrees and has survived a particularly harsh Wisconsin winter. Does a wonderful job of keeping the heat useful for the better part of the week.

I did a fair amount of testing with wafer board before committing to raised panel oak and the key to keeping the wood from charring is fairly obvious, do not to allow the wood to touch brick anywhere, and from the insulation perspective bring down the heat of those screws that connect the insulation component to the wood. Oh, and no metal casing for the insulation.

This door incorporates a couple of layers of insulation board sandwiched between three sheet metal layers that act as "heat sinks". There is a channel around the edge of the door that holds a fiberglass cord (standard wood heater stuff that can be found in most home centers) and then 3" (by 1/8" by length to fit) fiberglass tape encloses the insulation board (see second photo below).

I vote for wood, makes a nice and traditional contrast to the brick.

Jim






Last edited by jcg31; 04-18-2009 at 10:39 AM.
Reply With Quote
  #10  
Old 04-18-2009, 02:52 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: oven door

Hi Jim!

Lovely! As you demonstrate, properly done, wood can be great!

Well done!
Jay
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
Oven Curing james Firing Your Oven 335 07-15-2014 07:12 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Arch Forms for Oven Door - The Calculation? Kemo Design Styles, Chimneys and Finish 22 03-20-2012 06:36 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM
What did I do wrong?? jayjay Heat Management 3 11-05-2006 09:18 AM


All times are GMT -7. The time now is 09:39 AM.

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