The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wide oven door thoughts?

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just.baked's picture
just.baked

Wide oven door thoughts?

Hoping to get some feedback about building an oven with a wide door, as seen on some commercial ovens. I'm thinking about doing some commercial baking in my oven, and loading, repositioning loaves, and unloading through the small, traditionally sized door can get to be a pain.

I've seen commercial ovens with wide doors that swing-down, guillotine style and spring-loaded doors that swing up and out of the way. 

Faith in Virginia's picture
Faith in Virginia

What kind of oven ...wood fired???

just.baked's picture
just.baked

Wood fired. Issue is maintaining the right volume and geometry of the opening when firing, yet being able to open wide for quick loading and unloading. It can take a very long time to load and unload three dozen loaves through a small opening.

Double barn door style, maybe? Leave them both just a little open when firing? Just one door open?

Faith in Virginia's picture
Faith in Virginia

Width of the door is not an issue.  The height of the door in relation to the top of the oven is the important factor.  I would need to look it up but I think the door should be 63% (?) of the oven height.

Mini Oven's picture
Mini Oven

will replace oven doors.  

How about a sliding door?  or two?   

golgi70's picture
golgi70

If u are talking wood fired oven you should check out turtle rock masonry.  They came up with door/loader that is like u speak of. 

Josh

just.baked's picture
just.baked

Thanks for the replies. The Turtle Rock is the right idea. Actually, the post near or adjacent to this one titled new build just started at 

http://www.thefreshloaf.com/node/36046/new-build-just-started  

has this drawing of what I'm wanting to build. If picture this design with a wide door that swings up or down with a a sliding firing vent in the middle, or maybe a series of three small doors, then you know where I am coming from.