Tuesday, April 5, 2016

Massachusetts Brick Oven Project

TBO's work is done.  Awaiting interior house finish.

I just finished an indoor brick oven in Hopkinton, MA.  Being indoors, it's face is the feature of the kitchen and because of the dynamics of interior spaces it has combustion air channels.  These are the source of make-up air.   When interior ventilation systems are operating, air is drawn from the house to the outside (like in a bathroom fan or a range hood fan).

air channels supplied by duct via the
basement to the outside

In order for air (and smoke) not to be pulled down the chimney when the oven is in operation, air must be supplied from elsewhere.  Not only does this provide the needed air, but it provides it in the correct place for perfect draft.
See: http://truebrickovens.blogspot.com/2014/01/brick-oven-combustion-air.html

Face prior to veneer. Air channels are small openings
to the left and right of mouth.

As far as I can tell, my incorporation of combustion air channels is a first in current brick ovens.  It is standard on all my indoor installations along with a custom damper.  Both can be closed.

custom damper
This most recent oven was built in collaboration with the owners; they supplied stones from places in their travels or memory that were incorporated into the stonework.  The keystone on the face is Irish limestone containing coral.  The owner are mostly Italian, but unbeknownst to me they have some Irish blood.  This is pretty universal anywhere near Boston.  The small round stone over the keystone was found by their son when they went to Italy.

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