Increasing the gas flow through a burner 3

Beyond manufacturer ratings of the device in question? (What's going to overheat first?)

Fire code, natural gas installation code, oven manufacturer, fire insurance provider all OK with this plan?

Burner design is not something to be meddled with like this and there is no way way to suddenly double the fuel flow and gets output.

Frankly this sounds beyond ridiculous.

Buy a bigger oven.

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Or, buy a second oven same size as the first. Boom, 2X the capacity, just like you want. Two smaller ovens may give more flexibility and reliability than one big one. I.e. run one for crispy crust and one for normal.

Good Luck,
Latexman

Got just the thing for you here

--Einstein gave the same test to students every year. When asked why he would do something like that, "Because the answers had changed."

Ignoring the issues with violating the MFGR's design conditions.
You pump more air and fuel into a burner, the flame gets bigger, it may get bigger than the firebox. If you increase air / fuel flow too far you blow the flame off of the burner.
Fuel rated above design can result in excessive CO production.

I have attached some technical information in the hope that better understanding of your burners will help you understand them better.

The other side of the issue is that if you increase the gas velocity you'll get flame separation and blow the burner out.

@FacengrPE, love that you attach a 55 page technical document to a guy who obviously dont have any technical background let alone is an engineer



--- Best regards, Morten Andersen

And is so interested in our responses hasn't even bothered to log in since 1st May....

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Also: If you get a response it's polite to respond to it.

I was following the post throughout the week, not need to log in for that. Yeah I'm trying to help a friend with his oven, from the beginning i was aware of the risk. Thought maybe can improvise a cheap solution instead of replacing the whole oven, i can go deep into the document that was sent here,but I'm starting to accept that it's too complicated and risky to try out things...

I'm a bit curious over what the extra heat is expected to do. There are two choices - either you have a much larger mass of material to absorb the heat or you expect a far higher temperature. If far higher temperature, then you will likely find that thermal conductivity of the pizza (is this for pizza?) is the limiting factor and will produce dark carbon outsides over raw dough.

Perhaps there is some other goal?

The wood fired pizza cooks primarily by radiant heating. The fast cook chars the surfaces and leaves the interior softer. This only works on thin crust pizzas with minimal toppings. For example, this is the best technique for a margarita pizza.

The solution here is not to run the burners harder but to add more burners. The surface temperature of the oven is going to increase without added insulation. The added increase in temp may or may not be acceptable. If this is an outdoor oven in a non-forested area, feel free to experiment.

We going to add extra insulation and also , install inside the oven stones the can absorb the heat and keep it like this one:


Yet the power of heating is a still weak , we trying to increase it somehow .

The thing you've labelled fan, can you get a closer photo.

What make and model oven is this?

Have you read the manual?

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Also: If you get a response it's polite to respond to it.

The oven is something Chinese, came with not much documents. Will look for whatever i can find...

The goal for an oven is to create a thermal condition inside that is suitable for cooking and not losing energy to the outside. There is no benefit to continuously powered ovens to have significant heat storage in the material of the oven. There can be some advantage in having a reservoir of heat for transfer at rates that exceed the input power, but that is typically only suitable for conduction heat transfer which is why the massive brick is in contact with the crust - anywhere else just adds to the time to heat the oven and provides no benefit.

The total power required is the rate of heat wasted by poor insulation, rate lost by heated air vented from the oven, and rate of heat absorbed by cooking. Unless you are planning on doubling the speed at which pizza cooks - a process that requires a certain amount of time for the dough, sauce, and cheese to undergo chemical changes which are very resistant to speed increases (notably by charring) you may just need another oven.

I find it odd you have no trust in the engineers who designed the oven in the first place. They would have worked out how to make it useful, safe, and for a reasonable cost. Look in the catalog for the company who made it and see if they offer a suitable oven.

That part is a generic oven gas fuel fan.

In a commercial operation you will open and close the door quite often therefore u need more power to bring the oven back to the baking temperature. Buying a new oven will exceed the budget

I wonder if what they labeled 'fan' is actually just air draft control?
With most tubular burners you can only go up about 10-15% in gas and air flow before the combustion becomes so bad that you are losing ground.

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P.E. Metallurgy, consulting work welcomed

I'm pretty sure it's a fan but there is flow control there by that slider thing. You just wonder if its set up correctly?

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Also: If you get a response it's polite to respond to it.