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Post by martigan on Jul 8, 2024 10:27:19 GMT
Hi I’ve just registered, after lurking a while..
Building an out door kitchen, which includes a wood fired oven. I’ve said oven, as while I will make pizza’s it will mostly be other cooks.
I was originally looking at a Roma 900, but after 6 months they are unable to supply and had to refund me, so currently looking at a kiln linings Veneto superior.
I'm waiting for further information before I order, but have noted the positive comments on here.
my main 3 concerns/questions at the moments are:— — as it’s not just for Pizza, do I need to add some thermal mass? Eg a concrete slab between the insulation boran and oven base? - the flue doesn’t come with a dampener. Is that an issue? Have others managed to source a flue with one (data sheet would brown load, and I have emailed asking for flue diameter, but have yet to hear back (it was only an hour ago, so they’ve not had a chance yet) - their kit doesn’t seem to include/recommend a vapour barrier. My build is under cover, that that may not be an issue, but it would be helpful to have the voice of your experiences.
Regards Mark
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Post by downunderdave on Jul 9, 2024 20:02:07 GMT
Hi I’ve just registered, after lurking a while.. Building an out door kitchen, which includes a wood fired oven. I’ve said oven, as while I will make pizza’s it will mostly be other cooks. I was originally looking at a Roma 900, but after 6 months they are unable to supply and had to refund me, so currently looking at a kiln linings Veneto superior. I'm waiting for further information before I order, but have noted the positive comments on here. my main 3 concerns/questions at the moments are:— — as it’s not just for Pizza, do I need to add some thermal mass? Eg a concrete slab between the insulation boran and oven base? - the flue doesn’t come with a dampener. Is that an issue? Have others managed to source a flue with one (data sheet would brown load, and I have emailed asking for flue diameter, but have yet to hear back (it was only an hour ago, so they’ve not had a chance yet) - their kit doesn’t seem to include/recommend a vapour barrier. My build is under cover, that that may not be an issue, but it would be helpful to have the voice of your experiences. Regards Mark Hi Mark, Some questions for your suplier. 1. What is the thickness of the kit's dome castings? They are usually 50mm (2") for cast ovens. Large ones 75mm (3") The thicker they are the more thermal mass, but longer heat up times and higher fuel consumption is the penalty. 2. What thickness are the floor bricks? The thickness of the floor thermal mass should match the dome thickness. So a minimum of 50mm is usual. Floor thermal mass qualification same as dome thickness. Specs say floor bricks are 25mm, maybe there's an additional thermal mass layer under the brick floor. 3.What thickness is the underfloor insulation board? Minimum recommendation is 50 mm (2"), more is better. 4. What thickness is the dome insulation> Usually 2-3 layers of 25mm ceramic fibre blanket covered with a layer of lean vermiculite or perlite concrete, over which, after drying with fires, an outer hard shell is rendered over. 5. Flue diameter for this sized oven should be 150 mm (6"). If penetrating a roof a double flue is required. Check your local fire code.No damper is required in the flue. As when the door is placed it isolates the flue. ie the flue does not enter the inner chamber. 6. A vapour barrier locks moisture in as well as keeping it out. It is better not to have a vapour barrier. The attached drawing should give you an idea when you get the answers to these questions. Cheers, Dave ![](https://i.postimg.cc/5jwkxf05/IMG-1183.jpg)
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Greetings
Jul 10, 2024 16:22:54 GMT
via mobile
Post by geordiem on Jul 10, 2024 16:22:54 GMT
There does seem to be a lack of cast ovens available in the UK currently. I’m just embarking on my own build and struggled to find one that met my requirements. The Kiln Linings one that you mention has the flue in dome I think so I discounted that one. I was going to go for a Volta 100 but they are also unavailable now (manufacturer discontinued / paused). In the end I went for a Linea VZ Napoli 850mm one. Bought on eBay from an insolvency reseller. It’s currently sitting on a pallet wrapped in plastic on my drive having arrived earlier today. It’s pouring with rain so I’ve not yet been able to examine what I’ve bought. It’s certainly a big white chunk of refractory concrete. I only mention this as I too have been frustrated by the search for a good cast oven. I also considered the Victas one, but flue is narrow, and the one offered by Wood Fired Gourmet in Scotland, but they’re currently out of stock and can’t give a lead time on availability. Here’s a couple of links that may be of interest. www.ebay.co.uk/itm/266767608522?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=ToJW39jpQxu&sssrc=4429486&ssuid=vuYmEmZnQ82&var=&widget_ver=artemis&media=COPYwww.woodfire-gourmet.co.uk/about-us.phpCheers Gareth
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Greetings
Jul 10, 2024 21:03:56 GMT
via mobile
Post by downunderdave on Jul 10, 2024 21:03:56 GMT
If the design does have the flue in the oven chamber then it does require a control valve in the flue to close it off during retained heat cooking. Whilst this design provides additional cooking area its drawbacks are poorer circulation, leading to uneven heating, higher heat loss and greater fuel consumption. The front flue design with the flue isolated from the chamber is all round more efficient and the dominant design for the past 2000 years. Also try community.fornobravo.com for many home built castable builds.
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