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Post by horseguy on Mar 17, 2016 19:52:20 GMT
After a lifetime of managing horses and running horse farms, I am now retired and doing new things. One project is helping Karen start her artisan bread bakery. It's a mobile "pop up" concept currently under construction. I thought some folks here might be interested.
www.facebook.com/Karens-Bake-House-654979577973063
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Post by jacki on Mar 18, 2016 20:14:30 GMT
Is this your own design, or has it been done before? Either way - COOL! Do the ovens run on gasoline powered electricity(generator)? Also, is Karen going to sell from the truck? - I don't see cooling racks/display cases. Huge fridge, though - I'm envious! How many days can she go before filling/dumping water?
I love the facebook pic's, and the bread looks delicious. I wish you both the very best in this new endeavor.
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Post by horseguy on Mar 18, 2016 21:41:08 GMT
I designed it after a lot of research and consultation (went to architecture school but never really used it as intended). There is a brick oven near here at a farm Karen used and she loved it. The thermal mass is so intense that it radiates in all directions with powerful evenness. Both ovens are wood fired. You can see ash bins that will be drawers to be emptied. The bins are "fed" from tubes inside the oven were the ashes are dumped with a kind of rake. Waste water is dumped and fresh water is filled daily. Enclosed cooling racks are carried in the truck that pulls the trailer. They are light weight aluminum on casters. The fridge is for transporting dough and the 5,000 watt generator runs the water pump, lights, proofer and outlets. The hot water is an instant LP gas heater like those used in RVs. Karen should be baking by May.
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Post by rideanotherday on Mar 21, 2016 12:51:47 GMT
How are you handling fire suppression (God forbid)?
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Post by horseguy on Mar 21, 2016 13:03:31 GMT
How are you handling fire suppression (God forbid)? There will be fire extinguishers on the trailer, but the main means is to cut off air to the ovens and ash bins. Also, there are spark arrestors on each chimney. Basically you start a wood fire in the brick ovens, which have only a door opening and a chimney. When you close the doors, the fire has no oxygen. Hot ashes go directly down a shoot in the oven floor to ash bins that are sealed. Basically, no fire ever leaves the double layer brick ovens or sealed steel ash bins until you discarded the ashes, which will be used as fertilizer. The potential for a fire is very limited. |
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Post by Randykef on Sept 12, 2019 7:43:35 GMT
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