|TBO Standard steel door set on thin brick as draft control|
|Beautiful but heavy door, great hinge|
|Pietree Orchard's TBO 54" with two doors|
|TBO 48" baker's oven|
The goal is to keep it all simple. The traditional ovens were devices that depended on little more than the experience of the baker and a supply of wood (or trimmings from grape vines in some places).
|2 meter diameter oven in Audrix France|
|custom insulating door|
So with the door.
Commercially produced oven doors supplied with kits often are too thin or are hinged. Being able to remove the door from the mouth of the oven during 'live fire' cooking is important. So is the two-handled door. A third advantage lies in the use of the door as a damper, controlling the air in and out of the oven.
For bakers looking to conserve the oven temperatures over long periods of time, an insulated door is possible.