March 23, 2017 at 4:55 pm #3066
I’m a stonemason planning my first masonry heater build for my new home, and though I’m familar with the black and white bake oven principle in masonry heaters, I’m wondering if it might be possible to incorporate a more traditional domed pizza oven into the design. The oven design I’m referring to where the oven gets fired from within and the vent is located above the door. Given the design function of the heater, am I correct in assuming that it would be disadvantageous to insulate the pizza oven? On it’s own I would insulate the core of the pizza oven to maximize its efficiency, keeping heat from bleeding out to the facade, but would this creat a problem with the efficiency of the masonry heater? Conversely, would a lack of insulation and the thermal mass surrounding the oven restrict the ability for the oven to reach maximum temperature efficiently? That is, would the masonry heater act as a heat sink during the off heating season?
Haven’t seen any posts on this forum, so crossing my fingers that there’s just a whole crowd of heater builders chomping at the bit waiting for a question.
Thanks, DanielNovember 29, 2017 at 1:18 pm #3777
if it’s inside the heater than there’s no need for insulation if the temperatures are in range. Less thermal mass would result in faster heating and higher temperatures in my opinion.December 5, 2017 at 6:34 pm #3789
Check out this design by Alex Chernov, which incorporates a pizza oven into an open fireplace:
You could use the same concept with a masonry heater, ie, with a closed door firebox at the bottom.
Insulating the oven is an interesting concept, and there is no reason you cannot do this, for extra heat retention and higher temperature in the oven. However, you will need to add additional heat exchange after the oven, to make up for the lack of heat exchange from the oven itself.
Be aware that you are building an experimental heater. You might want to hire an experience oven and masonry heater builder such as Alex to consult with, and if you build it, it would be awesome to document the build and share performance info ………… NorbertJanuary 6, 2018 at 9:42 am #3844
Norbert, what type of insulating material is shown under the firebrick hearth in Alex’s oven in your link? Thanks
-ClancyJanuary 6, 2018 at 12:27 pm #3845
That’s Dow Corning Foamglas.
It has fallen out of favor and most oven masons today use calcium silicate board under the hearth …NJanuary 10, 2018 at 12:10 am #3849
Thanks for clarifying about the insulation material. Is the main advantage to this design to get the most use from limited space – ie., a fireplace and an oven in a fairly compact footprint, making use of one chimney? Any report of how the oven performs (for pizzas) if a fire is going in the fireplace at the same time?January 10, 2018 at 3:51 pm #3850
No feedback. You’d have to ask Alex Chernov, who built it.
The open fireplace would not heat the oven that much, certainly not for pizza. You would not be able to use both the open fireplace and the oven at the same time.
Note the two sliding dampers side-by-side to close off the fireplace throat for when you use the oven.
You would fire the oven separately, directly in the oven chamber and it is basically the same as a pizza oven, except for where the flue exit is.
If you used the fireplace, it would prewarm the oven. However, you wouldn’t get a lot of heat from an open fireplace, because of the extremely large amount of dilution air from the room. You’d need to put a glass door on the fireplace if you were contemplating integrating it with the oven somehow.
In Alex’s design you basically have 2 appliances on the same flue, and can use 1 of them at a time. …NJanuary 16, 2018 at 12:45 pm #3854
That makes sense. It’s a nice design! Thanks, Clancy
You must be logged in to reply to this topic.