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Karangi Dude's Mobile Oven

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  • #31
    Originally posted by Karangi Dude View Post
    I mixed the vermiculite with portland cement and filled the cavity around the base of the oven to the height of the hearth leaving enough room for a granite landing
    At this stage I used some heat beads to create a little heat to help cure the high temp mortar
    Absolutely fantistic pics and explanations. Thanks so much for sharing! A couple of questions for you: Do you find that you have sufficient stored heat/thermal mass with only the cooking floor to avoid having the floor start to get cold? Do you feel it would have been useful to have a little more thermal mass right under the cooking floor? Maybe I missed it, but how much fibre insulation did you use around the walls and dome? Thanks again!


    • #32
      Hi Doug

      Another amazing feat of ingenuity and skill. I remember you discussing this with me on the phone some time ago. It is now a reality.

      Amazing build.

      Cheers Colin

      My Build - Index to Major Build Stages


      • #33
        Some pics of the set up we had at various functions


        • #34
          More pics of our set up and some of the food we serve
          Last edited by Karangi Dude; 03-23-2019, 09:28 PM.


          • #35
            Hello Doug,

            It's been a few years since you completed your build but I am now curious how it is all holding up. Can you give an update on this build?



            • #36
              Hi Nate, we built the trailer and oven between Dec 2015 and June 2016, we had the pizza trailer for a few years and it was great, did everything we could ask of it, there wasn't anything we would change
              We sold it due to ill health the young couple who bought it have had it ever since and it is serving them very well, they also haven't changed anything
              Not much to tell you other than the Forno Cassa 1100 is a very good oven for this application
              Cheers Doug
              Last edited by Karangi Dude; 07-02-2023, 10:34 PM.


              • #37
                Thanks Doug! I really appreciate the feedback.