1700's bread oven advice

[DGB]

Hi all, 

I'm not really sure where to post this question so the General forum seems logical.

I live in a house that has a bread oven in great internal condition in a sumner room attached to the house in the garden. 

It was missing its original door and I am yet to find one of the right size and period to fit, so in the meantime until I find one I have made a mild steel alternative.

Anyway, the oven is now complete all bar access to o chimney!

Origionally the oven would have been brought upto temperature with the door open and the smoke/fumes would have been drawn out through the front of the oven and back through the gap above it into to the chimney stack. This is not longer possible as the chimney is blockef halfway up with a flu liner serving a wood burning stove in an upstairs room of the house so I need an alternative.

I reckon I could exit the top of the oven if I fit a flu to the outside but here lies the question ...

How short could the flu be and still be efficient?

 I don't want something that's 20ft tall and sticking straight up I  the air and so was wondering if a short 4" flu would work as per the line on the picture.

Any suggestions would be welcomed as I'd love to get it lit and running.

 

Thanks 

 

 

 

[openspaceman]

That certainly wouldn't meet building regulations for a solid fuel fire or stove, Basically the flue has to exit over the eaves of the top storey.

[agg221]

Not in any sense seeking to be negative but two observations before you proceed.

 

1. It's worth reading the right section of the Building Regulations - available to download online.

2. Given the age of the place, is it listed? If so, that has a bearing on what alterations are allowed.

 

Alec

[DGB]

Thanks for the feedback. I thinks its clear that this isn't going to be possible without a major challenge. Its a shame, as its in great condition and would be lovely to utiluse occasionally during the summer.

 

Thanks anyway.

 

[trigger_andy]

8 hours ago, DGB said:

This is not longer possible as the chimney is blockef halfway up with a flu liner serving a wood burning stove in an upstairs room of the house so I need an alternative.

Is it not possible to make alterations here? I wonder if its possible to run two liners in the same chimney? 

[Peasgood]

I can't see it working in the way you suggest but how about heating it with gas instead?

My understanding is you heat the oven and then use that residual heat to bake the bread, there are some pretty big gas burners out there that might be able to do it instead of wood fires. Chuck a stick in with the dough for that authentic flavour.

[DGB]

20 minutes ago, Peasgood said:

I can't see it working in the way you suggest but how about heating it with gas instead?

My understanding is you heat the oven and then use that residual heat to bake the bread, there are some pretty big gas burners out there that might be able to do it instead of wood fires. Chuck a stick in with the dough for that authentic 

Like you say the cooking is done by the residual heat. Do you think a portable camping  type  stove would produce enough heat output.

 

This way there are no alterations at all! 

 

If it works, whilst not the same as a 'real' fire is a great idea!!

 

Thanks

 

 

[Stere]

https://www.gasproducts.co.uk/lifestyle-9-2-kw-triple-burner-cast-iron-gas-boiling-ring.html?currency=GBP&gclid=EAIaIQobChMI2ZHBzZqx9gIVDZ7tCh3anQA6EAQYAyABEgKqxvD_BwE

 

Reckon it would work? 9.2kW

 

Might take a few hrs but then with wood would  of done also for larger ovens?

[agg221]

I wonder if you could get away with charcoal? Essentially a portable barbeque, so still no requirement for a flue.

 

Ironically, our bread oven of equivalent age was demolished in the 1990s when it became unstable, so the only bit we actually have is the original door!

 

Alec

[Stere]

CO poisoning though?