Tweet
Re: 81 Inch First Build (and first post)
I'll start with the info then get into my speculation. h=d/3.4 is a simple guideline that has been given to approximate the proper height for a pizza oven. It doesn't give you the shape of the ovens found in Naples which is fairly secret, but it gives you a height that is close to what would be found in one of their ovens. I've seen this posted a few times on line, and have been told it is in a few books of brick ovens in Italy. Now for my speculation. One day while researching arches I ran across a three centered arch. To me it looked like a dead ringer for the sketches I had seen of the cross section of a Naples built oven. On a hunch I opened up my cad software and laid one out. In this type of arch the height is dictated by the width. No matter how wide the arch I found h=d/3.4. This leads me to believe the ovens built in Naples use a specialized shape based on a three centered arch modified to make a soldier course work. They have hundred of years of experience building these ovens in Naples, so I am more then happy to go with what they do....
As for a soldier course I feel they are critical in a low dome oven burning efficiently. This is speculation mixed with the experience I have using my oven and some other feedback. Low dome ovens have much less volume over the door then the high dome ovens that are common here. The higher the soldier course the more volume above the door. I personally think the volume over the door forms a "air cushion" that holds heat in the oven and makes them more efficient. Just a theory...but it my mind atleast it has basis.
I'll start with the info then get into my speculation. h=d/3.4 is a simple guideline that has been given to approximate the proper height for a pizza oven. It doesn't give you the shape of the ovens found in Naples which is fairly secret, but it gives you a height that is close to what would be found in one of their ovens. I've seen this posted a few times on line, and have been told it is in a few books of brick ovens in Italy. Now for my speculation. One day while researching arches I ran across a three centered arch. To me it looked like a dead ringer for the sketches I had seen of the cross section of a Naples built oven. On a hunch I opened up my cad software and laid one out. In this type of arch the height is dictated by the width. No matter how wide the arch I found h=d/3.4. This leads me to believe the ovens built in Naples use a specialized shape based on a three centered arch modified to make a soldier course work. They have hundred of years of experience building these ovens in Naples, so I am more then happy to go with what they do....
As for a soldier course I feel they are critical in a low dome oven burning efficiently. This is speculation mixed with the experience I have using my oven and some other feedback. Low dome ovens have much less volume over the door then the high dome ovens that are common here. The higher the soldier course the more volume above the door. I personally think the volume over the door forms a "air cushion" that holds heat in the oven and makes them more efficient. Just a theory...but it my mind atleast it has basis.
Comment