back to board Main Page

Rotisserie

From the WFO board

Posted by Rob

Have you ever built into an oven a Rotisserie, in one of your ovens? I am considering doing that when I build mine and was wondering if you have any tips or concerns.

Rotisserie - Rob

Re: Rotisserie - ken

by Rado Hand on Google+

Oven information

Dome vs. half Barrel which oven design is better?
Fire bricks info and properties for the job …
Thermal insulation for having hot floor, walls & vault.
Refractory concrete how to mix it …
Heat resistant mortar for joining firebricks.
Concrete cladding layer over the firebrick hot face.
Soapstone technical data and how to use it.
Size of flue-vent or hood for proper functions.
Alternative to firebricks - saving money on bricks.
How to save budget and still build expensive!
Scaled down structures = less material cost …
Fire-clay properties and what is fireclay.
Oven building Plans details 1000's of oven builders & chefs use.
3G MTo the new oven design building.
Firing oven how is the brick oven heated?
Maintenance cleaning oven inside. FAST n' EASY.
Good thermometer made from stainless steal and glass.
Oven door made from a hardwood?
When is oven hot? How to read temperature?
Food nutrition database foods nutritional data.

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

Rotisserie

Oven information

Related

Oven information