![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHB0KlTFtdIFvD08Jbh7pmyhQNooP2qllkd9if5KaU1lRVfagykAYN-MdGJc9DXgzdRlzdmLD2LBCuORULK0SvfA9Wk1jyYCt03-WBfb0YIT1tqMIEgSXXhVOb4ryiEOdY0xWHEEk-1-h/s400/pt+home.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj868a0hLoGLpjL_eS7b-Vl-36z_EGw50_FJ6ceOrs9kE9cai2MdTX_cmQ_-Z-bBqgPNWdN5zA01IhaEefNVgeTG6hmCnNvwB6wPj88c027Ef3q4e4x0rynK9lSN0JHp-u6zPQicObXnqzM/s1600/pietree+pie.jpg)
Last fall, I designed the general shape of this 54" interior diameter brick oven that will have a double-thick floor (4.5") and a large mass dome (9"). This will allow a very long bake cycle suited to high-production of pizzas, breads, and any other product. With sufficient insulation, the oven may not cool down from the beginning of the baking season to the end.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1Ww-PXgZ1A2U1XyzWSzLkcuyjnhdMuzMj4BdgrGsAlyqa1EutDu6-w313bjl4kkaPvDjPMgKH0b80Mq6cWfynLLleADIffHEgqCECoWw_ftoFnRfv7IBJHjjRckH6PcDBkq5zpr9w19H/s320/pompeii+now.jpg)
The face and mouth of this oven is more closely aligned with the original bakery ovens in Pompeii, Italy than 'straight-mouth' designs found elsewhere. The re-evolution of this design resulted from my desire to provide maximum access to all areas of the oven's interior.
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