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Post by slowfood on May 22, 2012 9:33:21 GMT
ha ha, What is silicone carbide slurry? That list sounds like the sort of stuff which food shouldn't be in contact with, Is it safe? Have you priced the cost of building one?
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Post by webbaldo on May 22, 2012 10:19:39 GMT
ha ha, What is silicone carbide slurry? That list sounds like the sort of stuff which food shouldn't be in contact with, Is it safe? Have you priced the cost of building one? No just educated guesses really, I have the smaller oven, the outside is a fibreglass mould (probs with a high temp glue) The base is made of fibreglass bottom then some sort of fibreboard then covered in a silicon carbide cement type thing. Not sure about the dome, its refractory cement of somesort
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Post by pizzaofdreams on May 23, 2012 10:52:03 GMT
Hi I've got the same oven for 'Commercial' use. Fits three 12" Pizzas perfectly. Heats up quickly and is reasonably cool to touch after several hours. On an event I fire up the oven at 7.30 to get breakfast Pizzas and Bacon Focaccia ready and keep it going all day finishing off by cooking our dinner in it at about 9pm (usually roast something). At all times you can bear to leave your hand on the outside. I reckon on taking enough wood with me to feed it at the rate of 1 piece every 15-20 minutes to keep it at full working temperature. I have had a few issues with cracking on the inside, but it comes with a pot of some sort of fire clay and usually it just gets patched up. I would say that you should protect it from the weather though. When mine was outside for a period of time I got chalky residue coming out of the exposed entrance material. I had a few problems with the first oven but the guy who did my conversion and bernard put that right very quickly.
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Post by webbaldo on May 23, 2012 11:24:38 GMT
Hi I've got the same oven for 'Commercial' use. Fits three 12" Pizzas perfectly. Heats up quickly and is reasonably cool to touch after several hours. On an event I fire up the oven at 7.30 to get breakfast Pizzas and Bacon Focaccia ready and keep it going all day finishing off by cooking our dinner in it at about 9pm (usually roast something). At all times you can bear to leave your hand on the outside. I reckon on taking enough wood with me to feed it at the rate of 1 piece every 15-20 minutes to keep it at full working temperature. I have had a few issues with cracking on the inside, but it comes with a pot of some sort of fire clay and usually it just gets patched up. I would say that you should protect it from the weather though. When mine was outside for a period of time I got chalky residue coming out of the exposed entrance material. I had a few problems with the first oven but the guy who did my conversion and bernard put that right very quickly. Agree tbh I dont have much issue with my smaller one, just the off patch up inside and i keep it indoors anyway when not in use Ive just checked the bernito site and the prices have rocketed! He used to charge £670 oven/stand and £400 for just the oven, now its £870!!!!
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Post by jpmort on Jan 18, 2013 10:54:35 GMT
I have a Bernito, the model 2 version, which I got to replace my model 1. It has been designed to minimise retained heat, so that it can cool down and be transported quickly after use. Mine is static in the garden so I am putting down unglazed quarry tiles on the whole cooking surface. I am also attempting to put lime mortar on the inside of the dome; to improve the heat retention, and also to increase the smoothness of the surface. I have no idea as to whether the rendering will be of any benefit or not.
I primarily use the oven for pizzas, and to use retained heat you will have to find ways of keeping the heat in. I think I will make a door so that I can block heat in. I am very interested to know in any other techniques and what has been their effect? John
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Post by ruralidle on Jun 6, 2013 20:27:17 GMT
This is the first pizza out of the Bernito oven this year. In fact, it is the first pizza in over a year after all the rain last summer. It is quite well baked because we couldn't wait for the oven to cool down - it was over 530 degrees CELCIUS! We then used the residual heat, after baking 7 pizzas, to wood roast a chicken in about 1 hour - it tastes great .
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Post by cannyfradock on Jun 6, 2013 20:49:29 GMT
Ruralidle
The picture of your pizza may be singed on one side but it still looks mighty fine. I like the way you formed the pizza base.
Trial and error is great way to learn oven management especially as no... one... wood-fired oven seems to perform the same as another.
Terry
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