Different Design Style - trying to locate

[dmpostma]

When I was in South America (Chile), many of the roadside empanada kiosks, for lack of a better description, had a differenty style of oven where the fire was actually on the side in a separate compartment instead of right in the oven. Attached is a rough diagram of what I'm talking about. Dimensions are exaggerated, but they cooked empanadas in about 3 minutes in the thing (it was like a blast furnace).

The fire on the side moved up the wall and was forced across the domed top, creating a convection effect. Have any of you seen this style before? If so, what "style" would it be considered?

Thanks,

MP

[dmun]

A lot of the old bread baking ovens had a firebox below or on the side, in order to keep the oven fired over a longer period of time, rather than baking from retained heat. Some were true "white" ovens where the fire didn't vent through the baking chamber, and some were black ovens, and a few were combination, where the fire would vent into the chamber, then when the oven got up to temperature, a damper would be closed and the fire would vent around the baking chamber.

I don't think there's any advantage for this in the home oven, as we want to cook pizza in the presence of flames, and are unlikely to bake batch after batch of bread.

If you're studying South American ovens, a point to look out for: A lot of these "hornos" vent through the top of the dome, instead of in front of the door. This is a proven bad idea.

[Dolf]

Where would the air exit in such a design?

[Dolf]

Thanks. Would that mean there is also no smoke in the oven as it is only heat conducting & not direct fire?

[dmun]

Would that mean there is also no smoke in the oven

Yes. That's what "white" oven means - no combustion fumes in the baking chamber.

[stevephillips79]

hi,
When I was in South America (Chile), many of the roadside empanada kiosks, for lack of a better description, had a differenty style of oven where the fire was actually on the side in a separate compartment instead of right in the oven. Attached is a rough diagram of what I'm talking about. Dimensions are exaggerated, but they cooked empanadas in about 3 minutes in the thing (it was like a blast furnace).



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[Dolf]

Thanks for the info. In my mind that counts against a design as the smoke etc adds to the flavour.
Since we use the carbon as heat indicator, when do they know in a "white" oven when the "white carbon" heat is reached?