Hi Esteban they can be used indoors we have them in containers garages and more informal spaces as you have seen. They do however make a small amount of smoke when lighting so it depends on the exact space as to wether it can cope with that happening. regards Jeremy
+Jeremy Barty Thanks for the answer! Also can you tell me how much space do you leave between the walls in order to have a proper hot air draft? I am planning to build one of this but using barrels.
With barrels its about 50mm on sides and top ( you need a bigger gap at the bottom). with the barrel oven the success comes with how fast to can help the air through the baking system if its too slow you wont get enough heat
Interesting! What is the different between a rectangular oven likes yours and the oven with barrels regarding the heat transfers.Which do you recommend in order to produce bread for a small weekend bakery? Also is the same gap of 50mm to achieve the correct heat for an rectangular oven?
for me i could not get high enough temperature with the barrel oven using what I call a closed system (where the air flows around the baking chamber and no gaps are made for air to enter inner chamber) I want to bake with 250 to 300 degrees celcius. The rectangular oven with adjustments to the rocket give that heat quite easily. The ovens we build are 2 pan or 4 pan or custom the 2 pan bakes 8 ciabatta or 6 boules or 12 tins (30x9cm) at a time so in about 4 hrs it bakes 100 tins or 80 ciabatta the 4 pan is double that.
