Tuesday, August 16, 2016

Restaurant Oven Test Firing

At the conclusion of each build, the oven needs a slow warm up to drive any remaining water from the masonry.  This takes about five hours (much longer than a common firing).  Instructions for this are outlined in the Operation Manual PDF posted on True Brick Ovens website. http://truebrickovens.com/operationmanual.pdf

About a month ago, Mike Mason and his crew at Loon's Haven Family Campground in Naples, Maine. www.loonshaven.com/ attended the test firing.   A few hours of 300-400F temps and the oven was ready to go up to 700F.  All good.

Thanks to all at Loon's Haven who helped

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