This one is the biggest oven i've ever built. It weighs about eleven tons and has a baking surface of 7.2 square meters. The bakery recently had its opening ceremony (the name of the bakery is Printz Bageri. It is in Stallarholmen , about 100km west of Stockholm):

http://loppberga.blogspot.com/


   The doors have been a challenge. They are insulated and counterweighted and stay open or shut without a latch. Each is wide enough for a standard setter (60 cm). Primary air comes in without assistance from a slot just below the lower ones. That ring knob on the facade controls a louvre that is as wide as the whole door frame.

   Tt the opening they christened the oven with champagne.  "Gulan" (the yellow one).

 
best,
 John


     

 
printz oven.jpg

 
baking doors, rolling platform.jpg

 
firing doors, assisted secondary air.jpg

 
40W high temperature lamp with firing plug.jpg