Oven Plans and Accessories
The oven plans in this catalog have evolved over the past twenty five years to meet the needs of today’s baker/builder out of my personal experiences researching, baking (50,000 loaves), building and conducting dozens of hands-on oven raising workshops. Hundreds of these ovens have been built to these plans by now, by professionals and amateurs alike, with my efforts alone contributing over one hundred and fifty.
Most designs draw from eighteenth century brick ovens which reached a peak of development before mass production of cast iron ranges for the home, and the industrialization of bread baking forced compromises and detrimental changes to the way bread was baked. However the traditional design has been vastly improved for fuel efficiency whereas a traditional oven may have baked two batches of bread after firing, one of these improved ovens recently broke its own record to bake 25 batches of breads after a single firing.
These ovens are the simple, fuel efficient, front venting retained heat type. This is the design that for centuries gave us the delectable, steamed bread crust and whose inimitable radiated heat allows for the use of wetter doughs and lower gluten wheat flours. They are particularly easy to build, yet the hours, even days of clean, penetrating heat bakes all breads to perfection, crusting the loaves with the steam driven off the dough and sealed tight in the bake chamber.
Unlike a pizza oven, these ovens also traditionally baked pies, pastries, cakes, cookies, crackers as well as beans, casseroles and soups, and even jam and yogurt. These ovens are becoming the preferred oven for pizzas too however, being well suited for all popular “fire-in-the-oven” baking and cooking. These ovens are for home or commercial use, utilizing mostly low cost, commonly available materials for construction without special skills or equipment and in a straight forward, timely fashion.
OVEN PLAN PACKAGES
By purchasing plans you are agreeing to Ovencrafters terms of sale. Please read the terms of sale before placing your order.
Terms of Sale for Oven Plans
The purchase of a set of plans grants license and agreement from Ovencrafters for the building of one oven per set of plans only. No part of the plans may be copied by any means electronically or otherwise, without written permission from Ovencrafters. No documentation of the building process and construction methods as described in the plans may be publicized or posted on the internet in any form, including, but not limited to, photos and descriptions of the customers oven before completion. Ovencrafters reserves the right to share construction information.
Please note: The dimensions listed below for the oven plan packages are intended to help with planning the site for your oven, and determining which size oven will suit your location and needs. Please do not pour a foundation for your oven based on these dimensions alone, as the foundation will be larger than the footprint of the oven.
PLAN PACKAGE #01………………………………………………………………….US-$125.00
This package contains the plans for three very popular BRICK ovens starting with the smallest practical oven with a chamber of 24″X30″, and a footprint of 4′6″ wide by 5′ long. An intermediate sized oven that allows a little extra room for fire-in-the-oven baking, particularly pizzas, with a hearth of 32″X36″, and a footprint of 5′4″ wide by 6′ long. And the largest oven that can be built in this manner with a hearth of 36″X48″ and a footprint of 5′8″ wide by 6′8″ long, that is capable of producing marketable quantities of bread, within the limits of its materials, two to three dozen loaves per batch, and several batches per firing. These ovens can be located inside or outdoors.
Included in the package are the latest plans, 43 pages; includes up to date instructions, photographs, materials lists, a temperature and baking guide and firing instructions, accessories diagrams and more.
PLAN PACKAGE #02 ……………………………………………………………………….US-$250.00
“ARTISAN” OVEN 42″X48″ on the hearth. Exterior dimensions/footprint are 6′8″ long by 6′4″ wide. This oven has all advantages of the larger commercial ovens. Designed for commercial use and the the very serious home baker. This oven can be amateur built anywhere, even on a trailer. This oven is built with a unique layout of the bricks different from all the other ovens, making it easier to build and reducing the number of bricks needed, but without compromising the heat retaining qualities. 10 pages of detailed plans drawn to scale and updated materials list, and now 24 pages of instructions with photos of each step.
PLAN PACKAGE #04…………………………………………………………………….US-$525.00
This package contains plans for a popular bakery/restaurant brick bread oven “48X72″ on the hearth and a footprint of 7′2″ wide by 9′4″ long, that can bake approximately 48 loaves per batch and 6 batches per firing. There are 24 pages of instructions with photographs of each step showing the latest in building techniques. Temperature guides, firing instructions and baking tips included.
PLAN PACKAGE #05……………………………………………………………………..US-$650.00
This is a package of plans and instructions for building the latest bake chamber fired brick BREAD oven to date in the series developed at Ovencrafters, with a baking hearth of “60×84″ and a footprint of 8′ wide by 10′8″ long, capable of baking from 60 to 80 loaves a batch, with a recorded maximum of 16 batches per firing to date. There is a
shorter version available good for a restricted space. Please inquire by email if interested in the shorter.
There are 24 pages of instructions with photographs of each step showing the latest in building techniques. Temperature guides, firing instructions and baking
PLAN PACKAGE #06……………………………………………………………………..US-$775.00
This is a package of plans and instructions for building the largest bake chamber fired brick BREAD oven to date in the series developed at Ovencrafters, with a baking hearth of “72X96″ capable of baking from 80 to 100 loaves a batch, with the capacity for multiple batches per firing.(Plans and materials list also now available in Metric). There are 24 pages of instructions with photographs of each step showing the latest in building techniques. Temperature guides, firing instructions and baking tips included.
All products are handmade in the USA.
Digital display, 6 station, “K” type, wall mount units. These are the best meters for thorough monitoring of the oven as it heats up, to measure heat reserves in the mass, and accurate baking temperatures. They can be mounted up to 100 feet from the oven. The 10 volt transformer can be mounted in any nearby junction/outlet box. Also available with one 110 volt plug for a regular outlet. Meters are also available in Celsius. Please specify.
Indoor 110 volt/ with plug
Indoor 110 volt/ with 10V transformer
Outdoor Battery Operated Weather Protected
K type, glass insulated, 24 gauge. These thermocouples are made up to order ready to embed in the masonry of the oven floor or walls. “K” type are non corrosive. The high temperature tolerant glass wrapping is easily scuffed. To extend this wire any distance it may be more appropriate to use the cheaper plastic coated extension wire shown below.
6 foot : $17.00 ea I 8 foot : $21.00 ea I 10 foot: $25.00 ea
COUNTERBALANCED STAINLESS STEEL OVEN DOORS
Base price : US-$650.00.
$50 shipping, packaging and handling fees applied on check out
Made by a local crafts person for the commercial ovens in Plan Packs 02, 04 05 & 06. They are available in two sizes: 20″ wide by 10″ high for the Artisan Oven and 24″ wide by 10″ high for the other ovens.
Designed to fold down flat into the oven when pushed with a peel and then self right upon removal for convenient loading and unloading. Door is easily lifted off its hinge on the frame to remove for firing the oven. Stainless steel door with rolled edges and counterweight bottom comes with a stainless steel frame and mounting brackets. Includes instructions for installation. Installation requires you to drill and tap into the door frame and angle iron above the door, and to fill the bottom of the door with lead weight.
Lead weight is not included.
CAST IRON OVEN ASH ACCESS DOORS
Base price: US-$300.00
(Inquire about shipping charges)
Made in the USA from the original century old pattern as seen on many old Squirrel tail ovens used in the early days. These are suitable only for a nice decorative ash clean out door on most commercial ovens above. Inside sizes approximately 12″ wide by 15″ high.