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  • Space for oven in a corner

    Hello, I am designing an L-shape outdoor kitchen and I am planning to have the Napolino 70 in the corner of the L. I am having trouble deciding how much space I should have in front of the oven. I know the Napolino 70 is 42" in diameter + 1" all over of spacing. The opening is 16" and the front floor 21". How much free space should I have between the two sides of the kitchen to work comfortably? 24"? 36"? I have attached a picture to explain more clearly what I am looking for. Thanks in advance for your help.
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    Last edited by lippolippi; 07-13-2025, 06:46 AM.

  • #2
    It really comes down to personal preference. Some of the things to consider:

    - the deeper the landing the harder it is to manage the food you are cooking, especially with the size oven you are planning

    - the deeper the landing the harder it is add wood and manage the fire

    - you should have enough space to safely pull out cooking vessels to check progress without lifting them away from the oven

    - it's nice to have some room on the landing to pull food away from the fire or hot floor if things are a bit too toasty. I do this now and again with pizza.

    - it's helpful to have some space to stage (and maybe dry out a little) a few small pieces of wood to the sides of the opening

    - your design is nice as you have nearby space to stage food or rest a lid from what you are checking!

    I'm sure others will offer things I've overlooked.

    My Build: 42" Corner Build in the Shadow of Mount Nittany

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    • #3
      Thanks Giovanni. I am afraid I did not explain myself well. I am not indenting to modifying the landing of the oven, I hope the Napolino already comes with an adequate landing. What I am trying to figure out is how deep the oven should sit in the corner of the L. The deeper it goes the shorter the diagonal section that connects the two sides of the L (where the question mark), the less space for me to maneuver. I am thinking 24" should be enough, but I was wondering if anyone has experience.

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      • #4
        Originally posted by lippolippi View Post
        Thanks Giovanni. I am afraid I did not explain myself well. I am not indenting to modifying the landing of the oven, I hope the Napolino already comes with an adequate landing. What I am trying to figure out is how deep the oven should sit in the corner of the L. The deeper it goes the shorter the diagonal section that connects the two sides of the L (where the question mark), the less space for me to maneuver. I am thinking 24" should be enough, but I was wondering if anyone has experience.
        Just be careful about pushing the oven too close to the corner. Unless you havea clear working area on the outside of the corner, having two sides of the oven close to the wall makes the finishing layers really hard to apply easily, as well as leaving a pretty useless triangle behind the oven that is very hard to clean. The oven on the left was able to be worked on from the back. over the wall. This was difficult but workable. The oven in the middle was integrated into the corner with the vermicrete completely filling the space behind the oven. The oven on the right was a real bitch. I had to crawl under the stand, squeeze into the triangle at the back of the oven and apply the layers very slowly by handfuls, very difficult.
        I hope this helps.

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        Last edited by david s; 07-17-2025, 12:24 PM.
        Kindled with zeal and fired with passion.

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        • #5
          Thanks David. I will be installing a pre-built Napolino so construction is not an issue (furthermore the back would be accessible if needed). My real concern is having enough space in front of the oven to handle the pizza inside the oven comfortably.

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