All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Marcel's #01 "Circles and Squares Revisited"

From the WFO board

Posted by Marcel

There are clearly loyal adherents to both basic designs but I would like to explore the possibility of considering "the best of all possible worlds" (aka The Candide approach):

Given the same internal volume, same ratio of door height-width to dome height, same insulation, same materials, .... is there any essential difference(s) in the performance of an oven with a rectangular footprint versus one with a circular footprint?

Thanks for your feedback.



by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven