toast
New Member
Posts: 2
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Post by toast on Jul 6, 2012 17:46:07 GMT
Hello from Suffolk, intending to bake commercially with a Wood Fired Oven.... My choice of design is an Alan Scott design but there are some questions for any experts out there that have come to mind. Heat retention is crucial for me and i'm wondering if there any other solutions to preventing heat leaking out of the Oven other than suspending the Oven in total from the frame of the base below. I'm accepting insulation and mass as the first phases of this process but i just note how few of the Builds seen on the UK sites follow this route. Is it because they are predominately recreational users? Equally are there any improvements in performance of Thermolite brick over Vermiculite. Do i just check insulation figures with producers to answer that. I was excited enough by the idea but having seen the enthusiasm, and creative improvisation by the builders on this site, i'm humbled and challenged, so any help gratefully received.
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Post by tonyb on Jul 9, 2012 7:23:13 GMT
Hi Toast and welcome to the forum.
The Alan Scott design pretty much isolates the oven from it's surroundings though the metal suspension bars do give rise to a heat leakage source but I'm not sure you can avoid this. Having the wfo in a draught free position (inside?) will be important.
Yes most of the wfos on this site would be classed as recreational where thermal efficiciency is not as important, also mainly pizza plus rather than bread plus.
I can't remember the U values for the different insulation materials, again for most recreational builders is ease of acquiring and building that tends to be the priority.
I would urge you not to get too caught up in the thermal efficiency issue its very much a law of diminishing returns and the true thermal efficiency needs to be based on how you use the wfo in practice ie keeping it in use as much/long as possible.
Good luck with the research and build.
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