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Cobbling up a workshop heater. With cooktop, and oven, 4 tons mass. 220mm batch.

 
gardener
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Graham Chiu wrote:That's a pretty thick pizza stone. How long does it take to transfer the heat from the underside to the cooking side?



Don't know yet. And the heat riser doesn't exit under the stone.

I received my new thermometer yesterday. So i thought i would give it a try.  But i bet i can't cook until temps drop. I still had 20C° something in the sun today!

But by the time i do two or three fires a day. You bet that it will be pizza land!
 
pollinator
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Isn't the top of the riser made of steel, and the pizza stone is sitting on top of that?
 
Satamax Antone
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Graham Chiu wrote:Isn't the top of the riser made of steel, and the pizza stone is sitting on top of that?



The top of the riser (snorkel) is a gas bottle(or canister) lined with superwool. The refractory slab sits on that and on a ledge i've welded  at the door frame.  And is free between the tangent an,d the bell's walls.


I would have loved to have the riser to the right, and as tall as it was before.


But i didn't think at all about making a oven this way, till 3 or 4 years after the build.


I might cut a strip of gas bottle, to tack opposite of the snorkel, to force the gases up a bit more.
 
Satamax Antone
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Cool image!  

Makes me wonder about a port on the left to even out the oven temps.very nice monster you have created!
 
Satamax Antone
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ronald bush wrote:Cool image!  

Makes me wonder about a port on the left to even out the oven temps.very nice monster you have created!



I find the oven  way too hot sometimes. So i don't know.
 
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