#1  
Old 04-19-2010, 07:40 PM
schallert's Avatar
Laborer
 
Join Date: May 2008
Location: Madison
Posts: 73
Default Oven Door? Insulated or not. Pros & Cons

Hello all,

Looking for feedback on insulated door vs a plain steel door like sold on FB?

Any and all thoughts appreciated.

Dan
Reply With Quote
  #2  
Old 04-19-2010, 07:58 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,862
Default Re: Oven Door? Insulated or not. Pros & Cons

Although the opening is small compared to the whole volume of the dome, you will lose heat. Insulation is your friend. My door 2.5 inches thick and filled with loose vermiculite, and it gets hot on the outside, when the inside temp is up there.

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 04-20-2010, 12:21 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,887
Default Re: Oven Door? Insulated or not. Pros & Cons

Steel is also a great conductor of heat and will suck heat from the inside to the outside quite readily, so any insulation added to the door should improve the oven efficiency. A steel door is also dangerous to handle when hot.
Reply With Quote
  #4  
Old 04-20-2010, 03:28 AM
Laborer
 
Join Date: Oct 2007
Location: Sydney, Australia
Posts: 76
Default Re: Oven Door? Insulated or not. Pros & Cons

Get some insulating blanket (kaowool etc...) cut it to size of the door and then weld 2 pieces of aluminium (lighter) around it and you will have an insulated door.
__________________
Regards
Adrian
Reply With Quote
  #5  
Old 04-20-2010, 08:40 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Oven Door? Insulated or not. Pros & Cons

It all depends on what you want your door for. If you want your oven to be hot enough to cook the day after the fire, you need a well insulated door. For ordinary retained heat cooking a piece of plywood does fine by me. Remember: your heat is retained in the brick dome, only a little in the air inside.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 04-23-2010, 08:02 AM
lwalper's Avatar
Laborer
 
Join Date: Dec 2009
Location: Tennessee
Posts: 73
Default Re: Oven Door? Insulated or not. Pros & Cons

My build is a bit more utilitarian than some of these beautiful ovens I've seen here. What just struck me was, is there a prefab insulated door, on hinges, for ceramic kilns? It seems like I've seen, somewhere, a door about 2 inches thick, which would close securely, with a latch? I'm really just looking for something to close the hole. My wife will be the one using the oven and is concerned about having to physically lift and place a heavy, insulated plug in the hot opening.

Or, how about putting wheels on the bottom of the door so it will just roll to the side without having to lift it? A little ceramic rope around the inner edge would compress slightly giving a good closure. There should not be much heat on the outside of the door so even some small rubber wheels would work?

Last edited by lwalper; 04-23-2010 at 08:20 AM.
Reply With Quote
  #7  
Old 04-23-2010, 10:33 AM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Oven Door? Insulated or not. Pros & Cons

An insulated door does not have to be a "heavy plug" as you mention.
I made both - a heavy steel door (1/4" boiler plate, solid steel handles, and heavy steel support legs) and a lightweight insulated plug (sheet aluminum over a frame of aluminum angle "iron", then filled with perlite, with aluminum handles). Both were painted black with high heat paint 3 yrs ago and still look great. Since I have no welder of any kind, both are assembed with stainless screws or bolts.
The steel door looks great, rugged, heavy duty.....but it weights 15 lbs, I have chipped so many bricks I've lost count.
The insulated door only weights 4 lbs 2 oz. and is self supporting and does not need legs. (2 1/2" thick).

I think your wife could easily handle a 4 lb door....based on feel, I thought it was only 2-3 lbs....put it on a scale to confirm. Really works well in comparison to the steel, if you are looking to retain heat for a long period.

RT
Reply With Quote
  #8  
Old 04-23-2010, 01:46 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,887
Default Re: Oven Door? Insulated or not. Pros & Cons

Hinged doors on kilns are usually the fist thing to fail as the kiln ages. They just don't give a positive seal when old and the steel usually rusts badly due to the heat. The bigger the oven the bigger and heavier the door.
Reply With Quote
  #9  
Old 04-23-2010, 08:13 PM
Laborer
 
Join Date: Mar 2009
Location: Tallahassee, FL
Posts: 89
Default Re: Oven Door? Insulated or not. Pros & Cons

I've wondered about door insulation myself. I have a Primavera oven with a steel door. No matter how long or how hot I fire the thing, I CANNOT cook with retained heat the next day. I know the insulation in the oven is working, and all I can figure is that I'm losing massive amounts of heat out of the steel door via conduction. We're talking a 900+ degree oven dropping to 150 in 12 hours. I'm going to do some door insulating experiments this summer and see what kind of improvement I get. I was thinking of just sawing some FB insulation board to size and sandwiching it between the original steel door and a piece of cut aluminum.

Stan
Reply With Quote
  #10  
Old 04-23-2010, 08:51 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Oven Door? Insulated or not. Pros & Cons

Stan,
Thats quite a drop in 12 hrs. If I put my steel door in place shortly after pizza (say, 8-9 pm), at 10-11 am the next morning I will be somewhere in the 350 degree range.

With the insulated door and the same scenario, the oven will be at 450-475 the next morning.
Just curious, how much insulation does a Primavera have?

RT
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 10:14 PM
Scotch Oven story Yahoo-Archive Getting Started 2 01-31-2012 05:44 AM
Wanting to build a wood fire oven the best way we can Wheels1974 Getting Started 9 05-19-2010 08:53 AM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 07:29 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 09:16 AM.

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