RU199409U1 - Wood burning pizza oven - Google Patents

Abstract

The utility model relates to ovens designed for preparing pizza and other dishes that are cooked on fire, charcoal or baked inside the oven. A mobile cast iron stove for cooking, contains a base, a domed vault, a chimney and a door, while a stone is installed in the recess on the base for cooking dishes inside the furnace space, and a burner is made in the dome. EFFECT: increased efficiency of the mobile prefabricated furnace. 12 p.p. f-ly.

Description

The utility model relates to ovens designed for cooking pizza and other dishes that are cooked on fire, charcoal or baked inside the oven.

From RU 2531977 C1, published on October 27, 2014, a long-burning oven is known, equipped with an oven and a cooking zone.

The disadvantage of this furnace is the overall dimensions, and, as a consequence, the lack of mobility of the furnace. Such a stove cannot be moved, for example, to a gazebo in good weather for pilaf or barbecue, and then moved back to the kitchen for domestic use on ordinary days of the week. Also, the disadvantage is that the oven is made in the form of a rectangular parallelepiped, therefore, a large amount of thermal energy is spent on heating the space that is not involved in cooking.

From DE 102013010377 A1, published 06/12/2014, a prefabricated oven for cooking various dishes is known, comprising a base plate, a domed oven body consisting of several curved plates, and a chimney. Cooking takes place inside the oven. Firewood or charcoal serves as fuel for the stove.

The disadvantage of this oven is a limited set of dishes that can be cooked on such an oven, due to the fact that the design of the oven does not provide for a burner, or some other device for installing a saucepan, kettle, cauldron, kettle, etc. Also, the disadvantage is insufficient efficiency stove due to the inability to use the residual heat of the stove, for example, for heating a kettle.

The task of the utility model is to create a reliable and trouble-free universal oven that has the advantages of prototypes and is devoid of their inherent disadvantages, as well as high-quality preparation of the selected dishes.

The technical result is to increase the efficiency of the mobile prefabricated furnace. Furnace efficiency is enhanced by the following design features:

• the domed roof of the oven provides uniform heating and improved heat transfer for cooking food inside the oven space;

• the presence of a burner expands the range of prepared dishes, and also allows you to use the residual heat energy of the oven, for example, for heating a kettle or simmering food in a cauldron at low temperatures;

• the presence of a special baking stone at the bottom of the oven reduces the cooking time for pizza and pies, increases the uniformity of dough and filling preparation.

The consequence of the above is the saving of heating oil (wood, coal or charcoal).

The above result is achieved due to the fact that the mobile cast-iron oven for cooking contains a base, to which is connected a domed vault containing a chimney and a door, characterized in that a recess is made inside the oven at the base, and a burner is made in the dome in the upper part. Also, the base of the furnace can be made with the possibility of installation on a stand with wheels. In this case, the base can have holes or fastening elements with elements and / or a stand body with wheels. The burner can be closed with a plug, which is inserted into the opening of the dome (burner), forming a labyrinth seal at the junction of the two parts. In this case, the connection of the dome and the base is made according to the “thorn-groove” method. The connection of the dome and the base is made according to the “quarter” method. The oven door can be made with slots at the bottom, glass can also be installed in the door. The connection of all elements of the furnace was made by the “quarter” method or by the “thorn-groove” method, while all joints were treated with a heat-resistant sealant, and a heat-resistant cord was laid in the joints. A stone is installed in the recess in the base of the oven for cooking dishes inside the furnace space. The stone may have holes for mounting on protrusions made in the base, or protrusions may be formed in the stone to engage with recesses made in the base.

Also, the achievement of the technical result is ensured by a special design of the furnace unit. In models of this type, three heating methods work in parallel: contact heat transfer, convection and the effect of heat reflection from the walls of the hearth.

The shape of the inner part of the dome creates conditions for the movement of hot air currents, the dough and filling are baked evenly from the top and bottom. The pizza oven and oven base are made of cast iron, which leads to a more durable provision of the required temperature conditions. There is a recess in the base of the oven, into which a baking stone can be installed. Cooking inside the oven is possible regardless of whether the stone is set in a recess or not.

In the process of producing elements of a cast iron furnace, high-quality cast iron, for example, grades SCh or VCh, is used, the wall thickness is combined and ranges from 6 to 10 mm, which makes it possible to obtain a high-tech structure with improved efficiency.

The special design of the combustion chamber allows to increase the efficiency due to the more complete use of the thermal energy of combustion. To ensure the safe use of the furnace, its design includes: a metal door and a mobile stand with wheels.

A hotplate is installed in the upper part of the oven, on which you can install, for example, a cauldron, a frying pan, a grill rack and other cooking devices, which allows you to significantly expand the range of cooking dishes that require different temperature conditions, and also allows you to cook several dishes at the same time. If it is necessary to cook food only inside the oven, a plug can be installed on the burner, which will store the heat energy inside the oven.

FIG. 1 is a three-dimensional drawing of a pizza oven, FIG. 2 shows a 3D model of the furnace.

The oven consists of the following elements:

1. Chimney (flue pipe);

2. The base of the oven;

3. Oven support;

4. Stone for cooking;

5. Domed vault;

6. Burner with a cap;

7. Furnace door.

The design of the furnace is a single element of the combustion unit, assembled in series. The cast-iron base (2) of the furnace is installed on the support (3). The structure of the stand (3) is designed in such a way as to exclude the possibility of moving the base (2). The rack can be equipped with wheels to increase the mobility of the oven. The structure of the stand includes upwardly protruding pipes, which are installed in the recesses provided in the base flange, and are used as locks for the movement of the base (2) relative to the stand (3). A stone (4) is installed in the base for cooking, which can be easily removed for cleaning or replacement with a new one, the stone may have holes for installation on the protrusions made in the base, and vice versa, the stone may have protrusions for engaging with the recesses in the base to ensure immobility stone relative to the base. The stone is cleaned with a special brush, and there is no need to remove the stone during cleaning.

The base (2) has a flange for installing the dome (5), which prevents the dome from moving relative to the base, and also serves for additional sealing of the furnace. Fixation of the dome (5) in the base (2) can be performed, for example, using the “thorn-groove” or “quarter” method, the junction of the dome (5) and the base (2) can be additionally treated with a heat-resistant sealant, in addition , a heat-resistant sealing cord can be laid in the joint. Sealant treatment and cord placement increase the efficiency and safety of the oven by eliminating the escape of heated gases outside the oven.

The door (7) of the furnace can be made of cast iron or structural steel sheet. Glass can be additionally installed in the door as a decorative element. Installing the glass makes it possible to monitor the readiness of the food without opening the door, which also increases the efficiency of the oven. In the lower part of the door (7), slots can be made to maintain the temperature and fuel combustion in the furnace. Also, the slots are designed to supply air to the fuel combustion zone, which makes it possible to exclude the furnace damping when the door is completely closed.

The burner (6) is made in the upper part of the oven dome. The burner (6) is a through hole in the oven dome, designed for the installation of a cauldron, a saucepan, a kettle, a grill grate and other devices intended for cooking. When the burner is not in use, it can be closed with a lid to prevent unnecessary loss of heat energy. The connection between the burner and the lid is carried out using the “quarter” method. The junction of the burner and lid can be sealed with a heat-resistant cord or seal. It is allowed not to additionally seal the junction of the burner and the plug, in which case the labyrinth seal formed at the junction of the plug and the burner parts will protect from the breakthrough of gases and flames outside the oven.

Cooking takes place either inside the oven (on a cooking stone) or outside (on a burner, frying pan, cauldron, etc.).

First, a fire is kindled inside the stove, after reaching the required temperature, the coals are evenly distributed around the stone for cooking (if it is necessary to cook the dish inside), and then the dish is placed on the stone.

Furnace dimensions:

• Height (including stand) - 1134 mm. + - 300 mm.

• Height (without stand) - 322 mm. + - 130 mm.

• Depth of the firebox - 717 mm. + - 250 mm.

• The height of the furnace is 270 mm. + - 120 mm.

• Internal diameter of the firebox - 734 mm. + - 250 mm.

• Chimney diameter - 130 mm. + - 50 mm.

• Width of the loading tunnel - 450 mm. + - 150 mm.

• Height of the loading tunnel - 230 mm. + - 110 mm.

• Weight of the complete oven - 125 kg. + - 40 kg.

• Technological tolerance for furnace dimensions - ± 20 mm.

The main elements of the furnace are connected in series. It is possible to connect the elements according to the “thorn-groove” principle, or “in a quarter”. A heat-resistant sealant can be applied to all joints, in addition, a heat-resistant cord can be laid in the joints.

Furnace walls have a thickness of 6 mm. The stove has a domed shape for a more rational and even distribution of heat to all points of the interior space. Exhaust gases move upward and exit through a separately installed chimney.

Claims (13)

1. Mobile cast-iron oven for cooking pizza, containing a base, to which is connected a domed vault containing a chimney and a door, characterized in that a recess is made inside the oven in the base, and a burner is made in the domed vault in the upper part. 2. The furnace according to claim. 1, characterized in that the base of the furnace is made with the possibility of installation on a stand with wheels. 3. The oven according to claim 1 or 2, characterized in that the burner is equipped with a plug, which is connected to the domed vault, forming a labyrinth seal at the junction of the parts. 4. The oven according to any one of paragraphs. 1-3, characterized in that the connection of the dome and the base is made according to the thorn-groove method. 5. The oven according to any one of paragraphs. 1-3, characterized in that the connection of the dome and the base is made according to the “quarter” method. 6. The oven according to any one of paragraphs. 1-5, characterized in that the door is made with slots at the bottom. 7. The furnace according to claim 6, characterized in that glass is installed in the door. 8. The oven according to any one of paragraphs. 1-3, 6 and 7, characterized in that the connection of all elements of the furnace is made according to the “quarter” method. 9. The oven according to any one of paragraphs. 1-3, 6 and 7, characterized in that the connection of all elements of the furnace is made according to the "thorn-groove" method. 10. The oven according to any one of paragraphs. 1-9, characterized in that all joints are treated with a heat-resistant sealant, and a heat-resistant cord is laid in the joints. 11. The oven according to any one of paragraphs. 1-10, characterized in that a stone is installed in the recess in the base of the oven for cooking food inside the combustion space. 12. The furnace of claim. 11, characterized in that the stone may have holes for mounting on the protrusions made in the base. 13. The furnace according to claim 11, characterized in that protrusions can be made in the stone for engaging with recesses made in the base.

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