Karangi Dude's Mobile Oven

[Pompeii Nate]

Thanks Doug! I really appreciate the feedback.

Nate

[Karangi Dude]

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

[Pompeii Nate]

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?

Thanks,
Nate

[Karangi Dude]

More pics of our set up and some of the food we serve

[Karangi Dude]

Some pics of the set up we had at various functions

[oasiscdm]

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.

[BrixxGrill]

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!

[Karangi Dude]

Thanks Russell,

It will take a while to get some of my photos and recipes together ready for posting

Cheers Doug

[UtahBeehiver]

Thanks for the build log on the new mobile oven project and your latest cooking creations.

[Karangi Dude]

After some trial runs we were ready to start business, it took a lot of planning to get everything right to make this a fully workable mobile pizzeria.
And part of that planning was make sure everything fitted in the trailer and making sure it did not move around while traveling

[Karangi Dude]

The next thing was to have an awning made to go over the prep, cooking and serving area fortunately for me I have a friend who has an upholstery business and makes the type of awning I needed
I drew up a plan and he used his expertise to make just the right thing he also made side curtains for those windy days and made a banner for the front that I had sign written

[Karangi Dude]

There is a lot of things to think of when you set up a mobile oven, like blocking off the flue while mobile, dough storage, work benches, wood storage etc. the list goes on

[Steady]

A very tidy unit.
I went to a wedding on the weekend with wf pizza, the three ovens (on 2 trailers) the caterers had were truly agricultural compared to yours

[Karangi Dude]

Finally the trailer was ready to come home to be fitted out, plumbing to the tanks and sinks, electrical for power to fridges and hot water,12 volt power to the water pump and lighting, putting in the refrigerators working out how to secure everything etc.
And finally getting it inspected by the councils health department and registering with the state government to operate as a mobile food vendor
We past all the requirements and were now ready to start trading, this whole journey has taken many months to complete

[Karangi Dude]

Thanks Dave,

Yes the authorities set a high standard that has to be met before they will give you a permit to operate, for instance I only put in 2 sinks but they actually require a separate sink for hand washing so I had to pull out the 2 sinks and replace them with 3 sinks.