Bread oven with two openings
Hey folks. Ive been asked to design a large oven (4x6) for a restaurant/bakery. This would be primarily for breads and i thought of doing an alan scott style low vault oven. The main challenge is that the client would like to operate the oven primarily from inside the building but have glass viewing door outside onto the patio for viewing and occasionally firing pizzas during events. My thoughts are to have the vault running lengthwise and having doors on the sides with the main fire built at one end of vault with chimney at opposite end. I would also slope all the corners to round out the interior slightly. Any thoughts/advice/ experience would be greatly appreciated. Thanks
Re: Bread oven with two openings
Try posting a drawing, including your plans for insulation.
|2 door, 2 opening, bread, double door, vault|
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