#1  
Old 06-23-2007, 11:12 AM
Apprentice
 
Join Date: Jan 2007
Location: michigan
Posts: 111
Default Initial firing heat temps

Im hoping all of you with thermocouples can help me with this, and since I havent seen it discussed thought it might be interesting.

Im trying to figure out what cuts would be ideal in a cast dome in order to reduce cracking. Since I theorize most cracks are due to the temperature differential that occurs durring firing I would like to know how the oven heats. Which areas get hot first, and how the heat spreads. Its my theory that the top of the oven gets hottest first and it gradually spreads to the dome to hearth contact point.

Since I dont have thermocouples mounted I cant confirm though. Has anyone ever mapped the progression of heat throught the oven body?
Reply With Quote
  #2  
Old 06-23-2007, 01:36 PM
wlively's Avatar
Journeyman
 
Join Date: May 2005
Location: Spring Branch, TX 78070
Posts: 384
Default Re: Initial firing heat temps

Yes, as a matter of fact mine has TC's. I have only made one data chart so far. I started collecting temps after we had baked our first pizza's, so the starting temp is after 2.5 hours of hard firing and then baking the pizza.

Copy from my oven post:
I have 3 thermocouples all imbedded into the approx center of the bricks. One in the very top center of the brick in the middle of my dome plug, one about halfway down the dome, and one drilled sideways about 9 inches into the floor. If you look closely you can see them in a previous picture. The only data taken so far was my the coast down from the first pzza bake. The curves are very interesting, in that the top temp gradually falls from 594F -223 over 29 hours. The middle actually increased in temp for (382-399) the first 2 hours, then ended up at 226. The bottom rose for 1 hour (312-320) then ended at 177. Interesting that both dome TC's ended up only 3 degrees apart, which makes sense, but good to see. These temps are without a door or anything covering the entry. I have the graph but can't get it sized right to post. I expect the curve to flatten out a bit more over time.
__________________
Wade Lively
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
High Heat Mortar Primer james Getting Started 80 01-27-2014 06:40 PM
pompeii oven construction began today paulages Pompeii Oven Construction 204 02-16-2013 05:29 PM
Appropriate Heat stevenki Heat Management 19 10-16-2011 09:47 AM
High Heat Wood Fired Roast Turkey aikitarik Roasting and Grilling 21 12-24-2010 09:32 PM
Holding High Heat james Newbie Forum 10 12-22-2010 07:05 PM


All times are GMT -7. The time now is 01:11 PM.

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