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hennessypd
hi i recently posted a thread about quick firing ovens-up to cooking speed in 40 minutes -can this only be done with a thin walled oven or can a standard (9"x4"x3")brick be used to achieve this in a domed oven.
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hi i recently posted a thread about quick firing ovens-up to cooking speed in 40 minutes -can this only be done with a thin walled oven or can a standard (9"x4"x3")brick be used to achieve this in a domed oven.
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Re: hennessypd
HEnnesey, your oven warm-up time is based on several factors including fire temp, humidity/moisture in the bricks, oven shape, etc. However, in general, it is mostly based on thermal mass (i.e. dome thickness) and thermal conductivity of the particular firebrick (i.e. the rate at which heat is transferred into and out of the brick). Another big factor is insulation....how well is your oven insulated top and bottom. -
Re: hennessypd
Provided you insulate well, the thinner the faster. "david s" made a rough estimate of heat up time about 1 hr per 1" of dome thickness. This will vary according to the type of bricks/refractories you intend to use for the oven. I believe that 40 minutes is rather optimistic for a brick oven.Why is this thus? What is the reason for this thusness?
I forgot who said that.Comment
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