Matthew Cove's Food Projects Blog. A record of my adventures in food, raising our own animals, baking bread, building a wood fired oven and other food experiences that I would like to share.
Sunday, 2 March 2014
Building a wood fired bread and pizza oven - firing door
To improve the air flow while firing the oven, I have been working on a door that is put in place while wood is burning. The extra large door combined with such a low arch does not really scale down to such a small oven. Ideally the door / lintel should be a few centimetres lower than the reducer arch so that all hot gasses go up the chimney and not out the door. In a larger oven the the door would be the same height as this one, but the main arch and reducer arch would be significantly higher. The oversized door on this oven was always going to be a design trade-off so to compensate, I am experimenting with a firing door that fits behind the baking door, under the lintel.
Testing the firing door
If the proportions of the firing door are correct it will assist with a better, more efficient burn of the oven. The reduced aperture improves the separation between the air flowing into the oven and the exhaust gasses leaving by the roof of the oven. Today test has gone well. The door proportions seem close to optimal, there is no longer any smoke or flames coming out of the door opening and the improved separation of airflow seems to have improved the amount of air flowing into the oven.
The only other new feature to the oven is this light, so that I can see a little better when baking.
Looking forward to doing my second full load of bread tomorrow night.