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My new rocket pizza oven  RSS feed

 
Posts: 96
Location: Czech Republic; East Bohemia; Latitude 50˚ 12' 34"
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Here is a short video of my new double rocket stove pizza oven.

I adjusted the burn chambers of this batch box system. I made the burn chamber higher and deeper as well as lifted the port above the floor. This keeps ash out of the riser and allows for longer burn times. This is in a restaurant so they cook pizzas for hours and hours. It was built with a lot of recycled material, and yes those are galvanized ventilation pipes, but the temperatures never get hot enough to cause them to off gas or burn.

We had to modify one riser already, since it is loaded quite frequently and not always carefully the port can break out and damage the riser's CSA. It is now reinforced with the second coming soon. The old oven drew well because the heat bench chimney was closer to the riser. When riser two gets rebuilt the pipe will be closer to the riser to get the draft going. We may also have to add a guillotine valve to stop the system from taking out all the heat. This is a stratified heat bench so it may not do that, the old system did and if not closed up would suck all the heat out of the system.

The two rockets are positioned just outside the footprint of the oven floor and the back arch of bricks is extended to curve over the risers. This allows the flames to shoot into the oven from either side. We load the system one side at a time so the flames take turns reaching the apex of the oven. It has less chance of smoke this way.

Pizzas cook in 90 seconds to 5 minutes depending on where you place them and how fast you want them to cook when both rockets are lit. For normal baking one is sufficient.


[youtube] 
  [youtube]


If you are in Amsterdam, Friday night is pizza night.

Jason
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Back of oven during firing.
 
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Location: Southern alps, on the French side of the french /italian border 5000ft high Southern alpine climate.
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Nice. What kind of temps do you get? After how long?
 
Jason Learned
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Location: Czech Republic; East Bohemia; Latitude 50˚ 12' 34"
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Satamax Antone wrote: Nice. What kind of temps do you get? After how long?



It heats up to pizza temp in 1-2 hours depending on the type of wood used. The back third of the oven is over 300 C or 572 F on the floor. It can go to 400 C or 752 F after 5 hours. And the front third is 200 C or 392 F on the floor.

It really flows well on long nights. I think it will perform even better when the insulation is competed on the top. The owner wants to integrate a lounge seat so it is taking time.

Jason
 
Satamax Antone
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Temps after 2 hours burn, are a bit on the low side for my liking. I have done pizzas in the past, professionally.

But it seems nice after 5 hours!
 
Jason Learned
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Location: Czech Republic; East Bohemia; Latitude 50˚ 12' 34"
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Satamax Antone wrote:Temps after 2 hours burn, are a bit on the low side for my liking. I have done pizzas in the past, professionally.

But it seems nice after 5 hours!



Somewhere between 2 and 5 it happens. We are still fine tuning it. I think once we start using only black locust and oak or other very hard woods our time will improve. Combined with insulation I hope to have it there in 2.
 
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