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A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity.
The roof has a hole for charging the coal or other kindling from the top. The discharging hole is provided in the circumference of the lower part of the wall. In a coke oven battery, a number of ovens are built in a row with common walls between neighboring ovens. A battery consisted of a great many ovens, sometimes hundreds of ovens, in a row.
Ovens historically have been made by either digging the heating chamber into the earth, or by building them from various materials: Earth ovens, dug into the earth and covered with non-permanent means, like leaves and soil; Masonry ovens, a term historically used for "built-up ovens", usually made of clay, adobe and cob, stone, and brick.
Some brick-ovens actually use gas as the heat source, but in a different way than a conventional oven does. The interior of both kinds of ovens are heavy ceramic or, in fact, brick, and the ...
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It was entirely made out of brick and tile, including the flue pipe. [8] In similar times, the Ancient Egyptian, Jewish and Roman people used stone and brick ovens, fueled with wood, in order to make bread and other culinary staples. These designs did not differ extremely from modern-day pizza ovens.
Alan Scott (2 March 1936 – 26 January 2009) was a blacksmith and baking traditionalist who designed and built brick ovens and coauthored a book promoting their use for cooking breads and pizza. [1] He built ovens in the United States, Canada, Europe, Australia, and New Zealand, and started the Ovencrafters company.
This page was last edited on 5 November 2021, at 04:41 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.