A client has started talks for a new Kitchen along with his designer, He would like to install a wood fired Pizza oven in the kitchen and before i sit down with them again I would like to educate myself on the subject. I have seen them in homes but I know nothing about them.
Looking for resource information
Thanks George
Replies
There's a great book out there, I think it's titled "Bricks and Bread" or maybe vice-versa, but it talks about the construction of wood fired ovens. It seemed to me that it would be kind of smoky to put inside a house, but It depends on the chimney design. the ones in the book seemed like they had pretty crude chimneys, with no throat or anything.
There are at least 3 restaurants within 10 miles of me that have wood fired ovens in them- Maybe you should find a restaurant that has one so you can look at the real deal in person.
zak
George, where are you?
I've got a guy that'll tell you most of what there is to know.
And build it for you?
Yet another reason to fill out the profile.
A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
Quittin' Time
You mean like this?
I've done many, but no freestanding ovens.........mine were all built in conjunction with a fireplace. Historical reproduction stuff.
Did do one where the building inspector wouldn't let me tie it into the fireplace , it had to have its own flue, so I put in a SS liner just for it.
We form it up with sand, and build to it.
Rod
Nice work there. What kind of mortar is that you're using? I've built quite a few wood-fired pottery kilns, max temp 2400-2500 F, and i've never sprung for the expensive refractory mortar (these are larger projects, usually about 1500 brick), but i'm not sure how type N or S mortar would hold up in moderate temperatures.
Different ovens will be designed for different temperatures, i guess- bread ovens wouldn't need to go above about 450 degrees, but pizza is traditionally baked at higher temperatures, like 900 degrees. At least in Italy it is.
zak
In historical work I use a lime based mortar (1/2 bag of masons lime, 1/4 bag of white portland cement, & 2-5 gallon pails of sand)....I keep the batches small because it's time consuming to build.I have used regalar type N mortar, always white (historical habit), in some bakeovens. Haven't had any problem yet.Built a cooking fireplace/bakeoven at the Nathan Hale Homestead in Coventry, CT..............they use it for beehive cooking classes.Someone mentioned Rumford.com, I'm the first mason listed in Connecticut.And..............if I do say so myself............I had one of my Rumfords on the cover of House Beautiful magazine.....Dec 2003Bought 12 copies! Rod
Are you a member of the MHA? Do you know Tom Trout?A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
Quittin' Time
No, I'm afraid not..........just a mason who specializes in historical work. Rod
Wondered because I know your trade is more of the old style Guild associations and you all seem to stay in contact around the world. Carry on the good work.A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
Quittin' Time
Calvin, and Rod (notagain),
THIS is a piece that FHB should do in the magazine.
It's timely as many people are seeking out this luxury and it is unique with out a doubt.
I would love to see something like this covered in depth over two or three articles.
Eric[email protected]
It's Never Too Late To Become What You Might Have Been
You are right there, Eric.
Getting them to write would be the thing. A call for authors would be the other. Pair 'em up and let it happen. Masonry heat done smart is cool.............well, not really. A great place for Information, Comraderie, and a sucker punch.
Remodeling Contractor just outside the Glass City.
Quittin' Time
Jeez this Forum never ceases to amaze me. I was just telling my wife that when we get finished with the house addition/renovation we are going to add one of those to our backyard cook station!!!
Freaky
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WWPD
A masonry stove -- essentially an ultraefficient woodstove with a fireplace around it for thermal mass -- might work. There are prefab units available that include bake ovens in both blackbox (smoke goes through for flavor) or whitebox formats. You simply build them up, built a decorative veneer around them and then run your chimney up (maybe not quite that simple, but you get the idea...)
Typically, you would install the fireplace on the great room or living room side, then the back oven the opposite side, facing into the kitchen.
The most common prefab is at http://www.tempcast.com/.
General information can be found at http://mha-net.org/msb/index.htm.
Thanks, Notagain/Bigkoiguy/Calvin
The pictures and web sites are great , I am in Toronto, Canada.
George
I guess you already called these folks ?
Mason PlaceFireplace and BBQ Center25987 Woodbine Avenue Keswick, ON L4P 3E9905.476.5545, 800.263.3234
Or find Fanzorelli's home office and ask them where they get theirs ? There are wood-burning pizza and bread ovens all over Toronto - doesn't hurt to ask.
And someone gave you the MHA site, somewhere in that site is a notice for a seminar on building wood ovens up at Little Stream Bakery in Perth (Mid-May, I think)
.
Phill Giles
The Unionville Woodwright
Unionville, Ontario
Check rumford.com they may have some plans for one. I was just talking to a client a couple hours ago, he has one in the house we designed for him. His home office is onthe other side of the oven. He left the bricks exposed, he commented on how warm his office is.
A google search will turn up many web resources. Check out:
http://www.mugnaini.com/index_1.html
http://www.earthstoneovens.com/residential.html
http://mha-net.org/msb/html/bakeoven.htm
for a few options.
Recently finished a job where the owner was big into baking breads & pizzas, and had the masons build a bread/pizza oven on top of a bluestone patio. They built it from a book the owner had. Was very well done with gauges to monitor tempurature etc. Really worked well. I'll try to get the name of the book from the owner for you