Oven Heat Retention

[ultrasport]

On a well contructed 37" oven how much heat retention can you expect 24 hrs later from an oven heated to 950F with ambient temp 45F with a well insulated door can you expect?

[MarkJerling]

I can't tell you for 37" but, for my 42" oven, I'm usually around 160degC/200degC (320-392F) 24 hours later, down from about 560degC (1040F) at end of cooking and door going in. This is, in my case, somewhat dependent on whether the oven has been used regularly, or if this is the first firing after a month or two and also depending on air temperature over night, wind direction and the like.

[JRPizza]

ultrasport , are you not getting the performance out of your oven you hoped to get? If yes you might want to give us a little background information so we don't have to surf through your old posts to see what you built. A "well constructed oven" can be built with lower thermal mass like the ones david s builds, which heat up faster than a thick walled oven but will hold less heat and cool faster. Letting us know what you have will allow us to share more relevant heat data.

[ultrasport]

I was just wondering what temp everyone else was getting the next day after firing pizza. My oven (37") 24hrs later hovers around 500 F with an ambient temp of about 45 degress. 48 hr's later it's around 300 F.

[JRPizza]

I think that's pretty respectable! I've actually never waited a full 24 to check our oven. We usually fire the night before we want to bake, preferably while cooking something with a live fire, then continue firing till the oven is heat soaked. It's usually about 16 hours the next day when we open the oven to sweep it out and get ready to cook. We do chickens in the 400-450 range and pork/beef in the 325-375 range. Sometimes we have to leave the door off to bleed a little heat off depending on what we are cooking and/or how hard it was fired the night before.
I don't think we have ever been near 300 deg 48 hours later, but usually have been cooking one or two meals worth of meat and have had the door off and on a bunch.