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hey all,
Im planning to build an oven on a trailer (for catering and events) with a cooking surface diameter = 90 or 100cm with the following characteristics:
1. Light overall weight (it should be as light as possible)
2. Outer Size (should be as thin as possible)
3. Reach pizza heat very fast ( and retains heat for a long time)
Considering that, i have the following Q:
- what is the cooking surface size (diameter) recommended? 90 - 100 - 110?
- whats the minimum thickness of the hearth insulation? (regarding insulating heat effectively & keep the oven floor at the right temp)
- is it possible to use the insulation ceramic blanket for the hearth & place the cooking surface directly on top? instead of vermiculite boards or vermiculite cement mix?
- how thick should the cooking surface fire bricks be (minimum thickness)?
- im thinking of using 3cm thick bricks.
- how thick should the oven walls and dome fire bricks be (minimum thickness)?
- do they have to be the same thickness as the oven cooking surface, or it doesn't matter?
- what should the internal dome height be for each of 3 different sizes (90 - 100 - 110)
- How thick should the thermal layer be for both the side walls and dome?
- whats the minimum thickness of the dome insulation if im going to use the ceramic blanket?
im going with an igloo design for the external covering
* i came across this idea the other day, insulating the oven dome or even the hearth by using "HEAT CERAMIC INSULATION PAINT" with a layer thickness of around 10mm.
- What do you thick, will it do the job?
really appreciate your professional advice, comments and opinion on my idea and the listen questions.
thanks all
Im planning to build an oven on a trailer (for catering and events) with a cooking surface diameter = 90 or 100cm with the following characteristics:
1. Light overall weight (it should be as light as possible)
2. Outer Size (should be as thin as possible)
3. Reach pizza heat very fast ( and retains heat for a long time)
Considering that, i have the following Q:
- what is the cooking surface size (diameter) recommended? 90 - 100 - 110?
- whats the minimum thickness of the hearth insulation? (regarding insulating heat effectively & keep the oven floor at the right temp)
- is it possible to use the insulation ceramic blanket for the hearth & place the cooking surface directly on top? instead of vermiculite boards or vermiculite cement mix?
- how thick should the cooking surface fire bricks be (minimum thickness)?
- im thinking of using 3cm thick bricks.
- how thick should the oven walls and dome fire bricks be (minimum thickness)?
- do they have to be the same thickness as the oven cooking surface, or it doesn't matter?
- what should the internal dome height be for each of 3 different sizes (90 - 100 - 110)
- How thick should the thermal layer be for both the side walls and dome?
- whats the minimum thickness of the dome insulation if im going to use the ceramic blanket?
im going with an igloo design for the external covering
* i came across this idea the other day, insulating the oven dome or even the hearth by using "HEAT CERAMIC INSULATION PAINT" with a layer thickness of around 10mm.
- What do you thick, will it do the job?
really appreciate your professional advice, comments and opinion on my idea and the listen questions.
thanks all
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