Pizza door design

[BOOMERS WFO]

A while ago there was a post with photos of a door design, multi skin with insulation. I have been unable to relocate it when searching. Does anyone remember the link? and is there an easy way of searching this site for information? (maybe I am doing something wrong!!!)

Cheers

Craig

[Les]

Re: Pizza door design

I'm not aware of a link to doors, sounds like a good idea though. Here is the one I built. .062 aluminum and a bucket of pop rivets. It's filled w/ loose vermiculite.


PhotoPlog - Enclosure

[nissanneill]

Re: Pizza door design

Hi Craig,
here is the removable insulated door that I made for my oven and the cast aluminium doors are in my build thread.

Cheers.

Neill

[Lburou]

Re: Pizza door design

These are my two oven doors

[OzOvenBuilder]

Re: Pizza door design

Have a look here, it might help you out!

Cheers!

http://www.fornobravo.com/forum/f28/...ign-17110.html

[BOOMERS WFO]

Re: Pizza door design

Thanks chaps.

Some great designs to work with. Not sure if any of these are the ones I had seen before, but it will certainly give my son (the metalworker) food for thought.

I seem to recall that the one I had seen used the vermiculite/cement mix as an insulating layer in the door. Does this sound feasable?

I was also thinking of using any left over fireblanket as an insulating layer.

Cheers

Craig

[nissanneill]

Re: Pizza door design

Craig,
just be aware of metal doors and materials that will convect your heat out of the oven through the materials used in your door construction. My cast aluminium doors are not insulated (although they were and may still get the insulation), c0nvect heat and cool the oven much quicker than the wood. superwool and expanded mesh.

Neill

[Neil2]

Re: Pizza door design

Try to make your door as light as possible. Lifting a heavy (and hot) door in and out can be a pain.

[Lburou]

Re: Pizza door design

Try to make your door as light as possible. Lifting a heavy (and hot) door in and out can be a pain.

The weight issue cannot be overstated! My insulated door weighs 35 pounds and feels much heavier than that. Next time.....

[BOOMERS WFO]

Re: Pizza door design

WOW
I am glad I started this thread. It has changed my door construction ideas. Lots to think about.
Leaning away from solid steel now to perhaps insulated wood door (perhaps Jarrah or RedGum) as I am keen to keep as much heat in oven overnight etc, to make multiple uses viable from the initial fire. Particularly in winter in the Adelaide Hills. Gets a bit cold.

Would an inner steel panel sandwiched to timber door with a thick layer of insulation in between work well?

Craig

[cobblerdave]

Re: Pizza door design

Gudday
http://www.fornobravo.com/forum/f28/...ock-17190.html
This door is insulated... hebel and wood...it might not be what you ask for to start with but its effective, easy to construct and cheap

Regards Dave

[harro]

Re: Pizza door design

I've read through this thread and all the links inside it - great tips on doors. I need to make two for my build pretty soon, Just wondering where to find (in Brisbane) these key materials for planning/making an oven door:

Temperature guage/probe
glass rope
Fire rated silicon (tried looking in Bunnings but couldnt see - any hints on brand name?)
Door handles with the spring style handle

Also does anyone have any tips for places to pick up some of this stuff on the cheap?

Hebel or Cal Sil board offcuts
Steel offcuts, expanded mesh, aluminium sheet (bunnings does sell some) etc

Cheers.

[cobblerdave]

Re: Pizza door design

Gudday
sorry edited this because I'd forgot i had posted the same before....should attempt a repy on a mobil phone I suppose

Regards dave

[cobblerdave]

Re: Pizza door design

Gudday
The store is closed

This might help ( hope the links in date ) utherwise check out Relience brands on the net for a pizza oven probe

Regards Dave

[moderator]

Re: Pizza door design

Hi Craig,

Thank you for the post! I love how you all come together to help one another out. We would not recommend using a wood door sandwiched with a steel panel. We suggest that you keep a clearance of at least 6" from the oven opening to combustibles. Even with the steel panel in place you have not reached you clearance. We have on our website a insulated door that is a great design. Hopefully your son can fabricate a door to help you.

Thank you,
Forno Bravo