Help with pizza oven in hull special school

[pizzateacher]

Hi all,

Can you save a pizza oven project at a Ganton Special School in Hull?

In 2016 we ran a project to build a free source pizza oven for our sensory garden. The oven was built by Hull college and all materials were provided for free from companies like Victas and Mkm. In terms of the build and pupil progress and involvement it was a great success. In terms of cooking Pizzas it was a DISASTER!

Neither myself or the college had any experience in building puzza ovens and unfortunately the design we settled on was floored. We think the oven opening us too large and the chimney is set too far back. As a result the oven struggles to get to temperature.

At this point we are at the point of scrapping the project and turning it into a large barbecue.

How can you help?

We are looking for someone with real expertise I this area to come into school and help us find a way forward. That could be learning to use what we have more efficiently (advice on cooking/firecipes management), adapting the design adding door etc. Or simply starting again.

So if you live in striking distance of Hull or know someone who might help be it a chat on the phone or a visit please get in touch.

My mobile is 07443529098 email [e-mail]

Here is a pic of our problem oven...


Help much needed and appreciated. 

Asa Hancock

[diggerjones]

The picture isn't very good. Doesn't give us much info. Maybe block the chimney up. The smoke should come out the front. I think the oven is good it just need adjusting. I am no expert. I built one last year

[diggerjones]

If you try what I suggested, you could also raise the floor up. Keep the fire at the back low down and raise the front cooking area up with fire bricks. Trial and error. You could block chimney with a lump of clay maybe

[downunderdave]

Your oven appears to be uninsulated both over the top and under the floor in which case will impede its ability to retain heat. In addition it appears to be very tall which means heat radiating back onto the food, has further to travel, resulting in taking longer to cook. Most ovens are hemispherical or have domes even lower than a hemisphere. It also appears to be a simple updraft barrel arch design which means the flames will go straight for the flue exit and a lot of heat is lost up the flue. The usual hemisphere with flue gallery at the front, which is a cross draft design resulting in all of the flame being in contact with the dome before moving sideways and down slightly before exiting, a far better arrangement.

[tonyb]

Hi Asa, as mentioned by others, the main problem is the positioning of the flue which is directing most of the heat outside rather than to the firebrick wfo lining. The other points raised about the height of the ceiling and lack of insulation etc would affect the efficiency but shouldn't stop it functioning as a pizza oven. First step is to block up the chimney, do you have any firebricks left to do a proper job? If not try cementing a thermolite type block directly on the chimney. This will make the fire a lot slower to burn as there will be much less airflow/draught to the fire and the smoke very hot exhaust will come out of the front so beware when you are adding wood to the fire. I would also build the fire from the front of the oven and gradually push it towards the back to help get the fire going.

Good luck.

[pizzateacher]

Hi All,
Thanks so much for your replies, sorry I have not updated, work has been very busy. I am trying to take on your suggestions. We think we maybe able to move the chimney and reduce the opening so we are going to give that a try. Good to hear we maybe able to get it working it would be such a shame to abandon the project. Thanks again for your support.