PLEASE, think about the door seal. Non pyrolytic ovens have silicon door seal, but pyrolytic ones have fiberglass door seals to withstand temperatures higher than 450C (silicon won´t cut it at high temperatures)!
a good point and i would also suggest maybe coating the roller he has the oven on with something like 1 hour FP insulation you can get it in a spray on can and it will only expand like 2 inches so youre not losing much
No soldering cables which go in hot environments. Only crimp or screwed ceramic connectors. Use silicone lined cables (or even glassfibre lined but that's for really hot things). France has no 3phase ovens? (Germany here)
I was under the impression ovens without self cleaning mode didn't have enough insulation to properly protect the internals above 500F. I guess we shall see. Alex, I'd love to see you get the convection fan working too. That will certainly help with a good even heat.
Non-self-cleaning ovens can go well over 500F by turning on broil and closing the door. Alex is replacing the 'internals' such as thermostat, switches, and wires to handle the high heat, so the electrical gear won't fail, and 900F won't be a problem on the metal. It's an easy project that will surely work. He might want to add some more insulation, which is cheap.
@@matheoland He's replacing the temperature sensor, which is the most-likely component to fail. I know this because I've done the same thing as Alex, and my thermostat failed the first time I sustained 750F. The other components are just wires and a switch, which are less likely to fail, and cheap to upgrade if he needs to. I've cooked about 20 pizzas in mine, and nothing else has failed. I usually go up to 750F. My next oven, using a junk oven from my yard, will go to 900F and have new insulation, new on/off switches, and a high-temp thermostat with the same controller he is using. Alex will definitely end up with a reliable 900F oven. It's easy, cheap, and better than anything on the market.
@@SKaleLP 500F is correct. Alex is in the USA, and he has an oven that was designed to go up to about 500F. He's trying to get to 900F, which is about 480C.
He definitely doesn't need a wood-fired oven, and it doesn't look practical for him even if he wanted one. An electric oven that reaches 900F with lots of stone will work the same as a wood oven, and without the need to haul in wood, and for way less cost. A good wood oven is very expensive, huge, and hard to build. This oven will be cheap and convenient, and work great. Temperature is all that matters in the oven; the wood is not necessary.
Art in Hertz now there’s a thing called wood chips that can help create the same effect in an oven cooked pizza... tho would have to create a ventilation device for that ho.
Sorry, it's a fiction that the wood affects the flavor of the pizza in a wood-fired oven. But it's also a fiction that only the temperature of the oven affects the outcome.
I have lowered the temperature probe of my oven so it sits below the stone. Reaching now a temperature of 446°C 😎 Alex his method is of course more elegant and I might give it also a try. Thanks for your inspirations Alex! 👌
That's brilliant! Just replace the probe or add some resistors or something (depending on the kind of probe) ... And your oven will think that it's cooler than it really is. You can calculate the offset and just keep that in mind when setting the desired oven temperature. Only requires a small change to the probe and you can keep using the original PID :)
@@xandrios With an simple resistor you get a non linear response though. A different value of thermistor would be better, but it still would not fit the compensation profile from the original controller. So this creates not just a simple offset.
I must admit I chuckled a bit at the sight of the teeny tiny wire you used to wire the behemoth 32A socket. If anything melts, it's the wire. Sort of like a not-so-safe fuse, haha
It looked like he used the stock wire the oven was wired to before, he just changed the socket from the stationary clamped one everybody has behind their oven to the blue one that you can easily disconnect. I wasn´t sure about the max. current ratings in France so I quickly looked it up, apparently unlike here in Germany they do in fact use 32A instead of 16A for the oven which means that the stock wire should handle it. Usually the wires are made to withstand more than what they are rated to but the fuse will blow before the cable actually catches fire anyway so that should be fine ...
I doubt the wire would melt, it's supposed to handle the current when preheating and at that time the oven is drawing full power for quite a while, and you wouldn't want your wires to melt at that point. Wires on the inside may have more trouble because they will get hotter as the heat from the oven itself will go to them as well.
Alex, Neapolitan pizza is wonder and everything, but have you ever heard of it's less-posh brother, pizza fritta? This pizza style avoids the problem of a high-temperature oven by frying the pizza dough in oil making a crust to die for. Anyways, fabulous content as always!
Great job, Alex! Of course the main thing is to get a working solution, which you have done, but if you're interested, I can see another way archive your goal, which requires a bit less modifications to the device. Still it has its shortcomings. I guess you could add a little circuitry between the default thermocouple and the oven controller, so that the voltage coming to the controller was say twice less than it is on the thermocouple. Trying to reach the set temperature (e.g. 100*C) controller would heat the oven up to twice the set temperature (e.g. 200*C). And swiching back to normal operation could be done with one switch. The cirquitry requires a differential amplifier, couple of resistors, switch, breadboard, some ironing.
I'm glad I can observe your studio from the safety of another country. You are an electrical engineer but do you know how high heat affects metal alloy fatigue?
I would really love to see a more detailed video showing how you wired everything and your logic behind it. I'm not an electrical guy, but the process fascinates.
This reminds of the pasta machine saga, mid way through the process Alex is drilling and sawing all sorts of stuffs and then he stops and says: "Of course this is a cooking channel!" This guy passion and perfectionism is the best thing about this channel. Keep this energy, you are amazing
Alex, as an electrical engineer and recent Sourdough pizza maker too I loved watching this. I've been using a 2 part method I found online, you heat your top grill to max (my unmodified one only does 280C), then you place a large skillet on the stove top at max temp too. Drop your pie into the skillet and when it starts blackening at the bottom move to whole skillet into the oven on the top wire rack till the pizza crust also blackens. Seems to be working.. maybe compare these once your prototype is complete. You should also keep a fire extinguisher close by. Good luck
Hi Alex, I'm an electrical and mechanical engineer (not bragging) and I am very happy with this series and what you have accomplished in early videos. In this oven configuration, you may want to check the power that your heating element can supply. I haven't read a lot of the relationship between the watt output and max temperature, but maybe a 2000W not even make it to 500ºC. The other thing to consider here is the insulation. It is possible that more heat will escape than can be added in a given time unit above a certain temperature. As many other persons commented earlier, please consider these upgrades in order to see you accomplish one more time, bon chance!
Lol the lightbulb, clockwork orange again. Wow so glad you’re back in the sacred space of Alex!! Rewire the oven what could go wrong??? Waaayyyy. Partial board and news. This is so exciting! My father was an electronics engineer, takes me back to my childhood. Alex two timing ramen with pizza lol
You should use some silicone to seal the exposed 'flaky wood'! Fiberboard works like a sponge and it will tear itself apart if it often comes in contact with water. The melamine (the white thing) is waterproof but it's not recomended to have the woorden inside exposed without proper treatment (especially in a kitchen). Salut ✌️.
I am doing exactly this with a G3 ferrari oven, replacing the heat "sensor" and using a PID controller. :D (also Electrical Engineer so I know what im doing)
Hi Alex, I did exactly what you're doing many years back. PID controller and relay. Yes, mostly because I wanted to do pizza, but the original controller was shot and cost just as much as an off brand PID so I just replaced the old control with the PID hack. One thing I'm sure you're aware of is the need to use high temp lugs, wire, everything. Even doing that, things definitely don't last as long in a home oven that goes to 700F. Mine was a built in and I ended up with 4" of Rockwool insulation around it to be safe. I sold the house and replaced the oven with a standard built in so there would be no liability issues, but the oven worked a treat for several years. Interestingly, when you set an oven that will sit at EXACTLY the temp you set it to, you have to modify your normal temps as the oven no longer has that overshoot/undershoot cycle around the temp you set it to. In my case I had to bump the temp up a bit on the hacked oven for normal cooking.
This is brilliant! Fortunately I am an electrical engineer my self too, so I can rebuild my own! Thank you! I'm glad to see you safe and healthy back in le studio! Can't wait to see more!
I know you're a chef but this is probably my favorite video from you. I love it when you find a way to make something far more efficient and useful then it was originally designed
Looks like you are using a Type K thermocouple as a sensor. For the temps you are working with, I would suggest a Type J. In my experience, when working with temps under about 500 degrees C, Type J is not only cheaper, but more resilient and precise. Also, most standard 1/16th DIN temperature controllers (like you have there in the video) will easily accommodate Type J T/C's. That Solid State relay is typically rated at 10 amps as it is on its own. Anything over that, you should use a finned aluminum heat sink as a mounting base. A flat plate heat sink would do fairly well, but would need fan assisted cooling. Finned sinks are relatively cheap and although they take up more room, they are easier to employ. That said, if space is a really big concern, it is very easy and cheap to get the little "computer fans" than can be thermostatically controlled; cycled on and off with the SSR (preferably with a time delay relay for a minimum amount of run time); or just run full time while you use your setup. I like your build. I'm an amateur cook, and I spent well over 20 years in plastics processing and machine maintenance and have bodged together a few ovens myself.
The heater will not draw more current anyway, just be on longer, so that plug and cable is way overkill. A normal Schuko would have been just fine for 9A (2000W). I guess he is doing this just for fun :)
In France it should be something around 16A - 230V or something... 2.5mm² cables should do the trick without any problems. Now the Studio has been renovated recently, looks like they did the wiring as well.
@@andreboily8645 Why not? Depending on how it's installed/insulated, a 2.5mm wire is safe up to about 30A. Remember that the higher the voltage, the lower the current you need to obtain the same power (power = voltage * current), so an appliance on a 110V supply needs twice the current as the same appliance on a 220V line.
Ah, the great Paris Pizza Fire of 2020, that's how it started....
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I really like your videos, I studied electronic sciences first, then tried a second choice with computer science but droped that one and became a nutritionist. Right now i'm learning welding and making my own furniture, so i'm naturally biased towards your polymath perspective. You inspire, Alex. Kind of makes me want to go back to making videos sooner than expected.
@@FrenchGuyCooking hi Alex. Just making a reflexsion. When you turnd your heating element on. It onley turnd on the outside one. Wye not turn on bothe elements on the top. More heat faster. And you can heat 2 zones. I think you have to channels on the PID Controller right. /J
I just love this video and the creativity that Alex is using to create a pizza oven. I can’t wait until the next video to see what happens on his Pizza adventure!
Now where's the fun in that my friend. Been watching Alex from a long time he's a type of person that'll rather make something themselves first than go buy something. Which is understandable as many people like him love trying to make things or work with things they already have rather than buying something.
There's probably a thermal safety cut-out in there somewhere. You may want to check what temperature it triggers as that could cause problems (and some don't reset). If you aren't going too much over the design temperature you could probably just replace it with one that triggers at a somewhat higher temperature.
AvE and This Old Tony both have kids, and when they've featured on camera, the kids seem like good kids. AvE's daughter even has her own channel. Slightly mad engineers also make good spouses and parents?
Very Nice Alex! Like your videos a lot! I only have one suggestion that might help make that beast a little cooler, you could put between metal sheet walls some type of food save isolation to diminish the heat loss and isolate it from the outside temperature. Cheers! And good luck!
Great video, combining food, electrical engineering and oven hacks! As an electrical engineer who eats food, and has been a hacker for years, we are of kindred spirit! Maestro bien fait
As a fellow engineer and pizza lover, I appreciate the ingenuity used for this project and will be very interested to see how it turns out. One thing to keep in mind, though, is that the resistive heating element in your oven does have a maximum allowable temperature/current it can withstand. Since this oven was not designed with a self cleaning feature I would try to find the specifications for the oven to make sure the heating element will survive at the temperatures you want to get out of it. Bonne chance!
OK, good luck 😉 Some temperature controllers have an under temperature alarm output that you can program to trigger at any temperature under the set point. Instead of using it to operate an alarm, you could use it to control the other heating element. When the temperature is really low, both elements operate, and as it approaches the set point, only one operates.
Bravo Alex!. I think you are ready for the next level. I am talking a crude sheet metal high-pressure Gas Pizza oven. I am sure you could teach yourself how to weld in a few days. The thought of what you could do with a flame thrower type of oven hack makes me think 10,000,000 views are possible....
I did this on a larger scale for a powdercoating oven. But I hacked a propane ready heater with a simple solenoid valve run by the temperature controller. Fantastic little devices that are really easy to use an expand.
I found your channel during quarantine and never knew you had a studio. I thought you were just a genius home cook gremlin of some sort in a small apartment, and honestly I can’t unsee it and you’re beautiful
not pizza-related but Alex's cup noodle shirt !! absolute genius. the pocket is the cup! if you were crazy, you could put noodles in the pocket for a mid-afternoon night snack or something
If you plan to use a similar solid state relay, you should attach it to a heat sink of some sort and have some amount of ambient air flow around the heat sink. they tend to get quite hot and if they over heat and fail, the heating element won't turn off which could be a very very bad time.
I mean, I would've just bought a second hand oven with cleaning function for 50 euro's (which I actually did). But this is Alex. And we love the Alex' content.
really awesome project! my only suggestions would be (echo) to look at the insulation of the door and existing electronics as they may not be rated for >500F temperatures, and look into a PD controller for the temperature if you don't like the bang-bang switch. also, maybe the probe should be placed closer to where the pizza will be rather than in the existing location for more accuracy? good luck i can't wait for the next vid!!! :)
I'm not saying he got an electrical engineering degree purely to bake pizzas but it's certainly helping.
you not need a degree for this hack
@@MakarovFox un electrotechnicien comme moi qui a étudié la regulation est suffisant... reglage PID....
Makarov Fox probably best not to go fucking about with mains powered heating elements without genuine and exhaustive experience.
@@jpp9239 certainly i also studied electricity in my school and the mod they alex make is simple whit basics electricity knowledge
@@jpp9239 même sans l'étude du réglage PID c'est basique-ment du branchement de composant après faut savoir les branché correctement mais bon
France only lifted its lockdown after watching Alex's home oven videos as a way to preemptively stop a massive fire
And it looks like it is not going to be enough to avoid it ..
France is learning from its mistakes.
And made it even worse.
😂😂😂
Great fire of London? Who is she. The great fire of paris is about to take over 🔥
PLEASE, think about the door seal. Non pyrolytic ovens have silicon door seal, but pyrolytic ones have fiberglass door seals to withstand temperatures higher than 450C (silicon won´t cut it at high temperatures)!
a good point and i would also suggest maybe coating the roller he has the oven on with something like 1 hour FP insulation you can get it in a spray on can and it will only expand like 2 inches so youre not losing much
You can do all the engineering you want, but that oven will never be the hottest thing in the studio
Smooth
Riskyy😌
Whoa there
I totally agree :)
Aisha Nabila *RISKYY*
Alex cv:
1. Electric engineer.
2. Performer.
3. Maniac
4. Pizza enthusiast
:P
is he more serious about pizza or ramen?
1. Cook
2. Performer
2. Electric engineer.
@@junkname9983 pizza enthusiast on the surface, ramen addict in the inside
Firefighter.
No soldering cables which go in hot environments. Only crimp or screwed ceramic connectors. Use silicone lined cables (or even glassfibre lined but that's for really hot things).
France has no 3phase ovens? (Germany here)
My oven in France was 240volt, 16 amp Single Phase
This needs more attention guys
I don't know how to explain Alex to people, a french engineer that hacks ovens cause he wants pizza?
if it's not working, MAKE IT WORK.
You nailed it. A French engineer who hacks kitchen appliances to make better good.
Alex you remind me of Uri Tuchman and that is a compliment!
I was under the impression ovens without self cleaning mode didn't have enough insulation to properly protect the internals above 500F. I guess we shall see.
Alex, I'd love to see you get the convection fan working too. That will certainly help with a good even heat.
Non-self-cleaning ovens can go well over 500F by turning on broil and closing the door. Alex is replacing the 'internals' such as thermostat, switches, and wires to handle the high heat, so the electrical gear won't fail, and 900F won't be a problem on the metal. It's an easy project that will surely work. He might want to add some more insulation, which is cheap.
@@charliedoyle7824 He said he will keep both system. So weak componment will still be here.
500C though, not Fahrenheit, we are in Europe
@@matheoland He's replacing the temperature sensor, which is the most-likely component to fail. I know this because I've done the same thing as Alex, and my thermostat failed the first time I sustained 750F. The other components are just wires and a switch, which are less likely to fail, and cheap to upgrade if he needs to.
I've cooked about 20 pizzas in mine, and nothing else has failed. I usually go up to 750F. My next oven, using a junk oven from my yard, will go to 900F and have new insulation, new on/off switches, and a high-temp thermostat with the same controller he is using. Alex will definitely end up with a reliable 900F oven. It's easy, cheap, and better than anything on the market.
@@SKaleLP 500F is correct. Alex is in the USA, and he has an oven that was designed to go up to about 500F. He's trying to get to 900F, which is about 480C.
You're an electrical engineer? He cooks, he's an engineer, he's french, what more could you want in a TH-cam channel?
Mild nudity?
He is also multilingual and a superb video producer and editor.
And maybe he could compose his own music for his videos you know it would add a nice touch
He is also a Father
Isaiah Higgins 2 Million subscribers?
This series is gonna end up with "I actually needed a wood fire oven to bake a perfect napolitan pizza"
He definitely doesn't need a wood-fired oven, and it doesn't look practical for him even if he wanted one. An electric oven that reaches 900F with lots of stone will work the same as a wood oven, and without the need to haul in wood, and for way less cost. A good wood oven is very expensive, huge, and hard to build. This oven will be cheap and convenient, and work great. Temperature is all that matters in the oven; the wood is not necessary.
@@charliedoyle7824 the wood can develop more unique flavours in the pizza though
Art in Hertz now there’s a thing called wood chips that can help create the same effect in an oven cooked pizza... tho would have to create a ventilation device for that ho.
... So I planted this forest.
Sorry, it's a fiction that the wood affects the flavor of the pizza in a wood-fired oven. But it's also a fiction that only the temperature of the oven affects the outcome.
I have lowered the temperature probe of my oven so it sits below the stone. Reaching now a temperature of 446°C 😎 Alex his method is of course more elegant and I might give it also a try. Thanks for your inspirations Alex! 👌
Hi! Does your oven has thing like overhang? I’m asking for i can not find any rod in my oven. I guess it has a thing like a temperature sensor
That's brilliant! Just replace the probe or add some resistors or something (depending on the kind of probe) ... And your oven will think that it's cooler than it really is. You can calculate the offset and just keep that in mind when setting the desired oven temperature. Only requires a small change to the probe and you can keep using the original PID :)
@@xandrios With an simple resistor you get a non linear response though. A different value of thermistor would be better, but it still would not fit the compensation profile from the original controller. So this creates not just a simple offset.
I must admit I chuckled a bit at the sight of the teeny tiny wire you used to wire the behemoth 32A socket. If anything melts, it's the wire. Sort of like a not-so-safe fuse, haha
It looked like he used the stock wire the oven was wired to before, he just changed the socket from the stationary clamped one everybody has behind their oven to the blue one that you can easily disconnect. I wasn´t sure about the max. current ratings in France so I quickly looked it up, apparently unlike here in Germany they do in fact use 32A instead of 16A for the oven which means that the stock wire should handle it. Usually the wires are made to withstand more than what they are rated to but the fuse will blow before the cable actually catches fire anyway so that should be fine ...
it's still using the original heating element so unless he's somehow using a different voltage the current will stay the same
I doubt the wire would melt, it's supposed to handle the current when preheating and at that time the oven is drawing full power for quite a while, and you wouldn't want your wires to melt at that point. Wires on the inside may have more trouble because they will get hotter as the heat from the oven itself will go to them as well.
Alex, Neapolitan pizza is wonder and everything, but have you ever heard of it's less-posh brother, pizza fritta? This pizza style avoids the problem of a high-temperature oven by frying the pizza dough in oil making a crust to die for. Anyways, fabulous content as always!
I wish I heard of that before. Pizza with deep frying? Heaven and heart attack all at once.
I love this channel: cooking, engineering, and a funny, nice person with a French accent - what more could you want!!!
Going by that title I seriously thought the home oven got messed up.
same phew
You're not alone.
Great job, Alex! Of course the main thing is to get a working solution, which you have done, but if you're interested, I can see another way archive your goal, which requires a bit less modifications to the device. Still it has its shortcomings. I guess you could add a little circuitry between the default thermocouple and the oven controller, so that the voltage coming to the controller was say twice less than it is on the thermocouple. Trying to reach the set temperature (e.g. 100*C) controller would heat the oven up to twice the set temperature (e.g. 200*C). And swiching back to normal operation could be done with one switch. The cirquitry requires a differential amplifier, couple of resistors, switch, breadboard, some ironing.
The wheels are handy for when the oven catches fire and needs to be kicked outside 🤪
I would put it directly near the window for this purpose... :D
such a gift to be able to do the things Alex can do. I love your inventions and upgrades on your cooking appliances. So entertaining and fascinating.
Everyone: Buy pizza
Alex: OVEN PIZZA PARASITE!!!!!!
I'm glad I can observe your studio from the safety of another country. You are an electrical engineer but do you know how high heat affects metal alloy fatigue?
what problem? seems that everything is going according to plan... ?
I would really love to see a more detailed video showing how you wired everything and your logic behind it. I'm not an electrical guy, but the process fascinates.
Man with a pizza addiction abuses his oven in front of camera
And thousands of people watch and do nothing about it
This reminds of the pasta machine saga, mid way through the process Alex is drilling and sawing all sorts of stuffs and then he stops and says: "Of course this is a cooking channel!"
This guy passion and perfectionism is the best thing about this channel.
Keep this energy, you are amazing
Alex: is electrical engineer
Also Alex: puts shot of switching the breakers ON before he removes the oven at 2:41 😂
Yes, but he is a performer. Is like the circus acrobats flying without the security net 😅😅😅😅
Uhh, I think you will find he turned them off. Up is off, down is on.
Liam Twentyman no
@@josephweston6628 explain, no is not an adequate answer tbh.
Electrician here, I noticed that too he did turn the circuit breaker ON in that sequence
Alex, as an electrical engineer and recent Sourdough pizza maker too I loved watching this. I've been using a 2 part method I found online, you heat your top grill to max (my unmodified one only does 280C), then you place a large skillet on the stove top at max temp too. Drop your pie into the skillet and when it starts blackening at the bottom move to whole skillet into the oven on the top wire rack till the pizza crust also blackens. Seems to be working.. maybe compare these once your prototype is complete. You should also keep a fire extinguisher close by. Good luck
"I'm an electrical engineer after all" THIS WHOLE TIME I TOUGHT YOU WERE A FOOD SCIENTIST
He sciences food by applying electricity to it.
No, he is a food performer...
Honestly I enjoy ur videos because they are original and u work hard on them!😁
Odds of causing a massive fire: high
Remember Notre Dame?
She ain't got nothing on Alex!
Hi Alex, I'm an electrical and mechanical engineer (not bragging) and I am very happy with this series and what you have accomplished in early videos. In this oven configuration, you may want to check the power that your heating element can supply. I haven't read a lot of the relationship between the watt output and max temperature, but maybe a 2000W not even make it to 500ºC. The other thing to consider here is the insulation. It is possible that more heat will escape than can be added in a given time unit above a certain temperature. As many other persons commented earlier, please consider these upgrades in order to see you accomplish one more time, bon chance!
"I'm a performer" the essence of the true Frenchman, right there.
@Alex, nice work, personally I would add an extra safety/kill switch, just in case.
Just be careful, I think the relay you're using fails "on." And that particular relay fails pretty regularly.
Oh how I've missed the studio. The deep dive is always fascinating. It's the depth of the dive that is astonishing. Oven hacks. Man you are the best!
Muhahaha its now mobile, i smell an oven road trip
and a perfect Neapolitan
Neapolitan pizza food truck in Paris, how good!
Lol the lightbulb, clockwork orange again. Wow so glad you’re back in the sacred space of Alex!! Rewire the oven what could go wrong??? Waaayyyy. Partial board and news. This is so exciting! My father was an electronics engineer, takes me back to my childhood. Alex two timing ramen with pizza lol
Job interviewer: So are you a chef or an electrical engineer.
Alex: Yes.
Mire of a Oui meme
You should use some silicone to seal the exposed 'flaky wood'! Fiberboard works like a sponge and it will tear itself apart if it often comes in contact with water. The melamine (the white thing) is waterproof but it's not recomended to have the woorden inside exposed without proper treatment (especially in a kitchen). Salut ✌️.
Makes my day errrryday! Love this hilarious personality! So positive. 💪☀️
I miss this heavy hacking-the-hell-out-of-it cooking Alex is so good at. Awesome to see that, man! THANK YOU!
I am doing exactly this with a G3 ferrari oven, replacing the heat "sensor" and using a PID controller. :D (also Electrical Engineer so I know what im doing)
Hi Alex, I did exactly what you're doing many years back. PID controller and relay. Yes, mostly because I wanted to do pizza, but the original controller was shot and cost just as much as an off brand PID so I just replaced the old control with the PID hack. One thing I'm sure you're aware of is the need to use high temp lugs, wire, everything. Even doing that, things definitely don't last as long in a home oven that goes to 700F. Mine was a built in and I ended up with 4" of Rockwool insulation around it to be safe. I sold the house and replaced the oven with a standard built in so there would be no liability issues, but the oven worked a treat for several years. Interestingly, when you set an oven that will sit at EXACTLY the temp you set it to, you have to modify your normal temps as the oven no longer has that overshoot/undershoot cycle around the temp you set it to. In my case I had to bump the temp up a bit on the hacked oven for normal cooking.
Creating a portable heat wave from a commercial oven...
Okay madman
This is brilliant! Fortunately I am an electrical engineer my self too, so I can rebuild my own!
Thank you!
I'm glad to see you safe and healthy back in le studio! Can't wait to see more!
Alex - “A man must have a calling. Mine is pizza.”
Ramen - um... what?? It’s like that now???
BBQ - am i a joke to you?
I know you're a chef but this is probably my favorite video from you. I love it when you find a way to make something far more efficient and useful then it was originally designed
I will love to make a pizza in your oven! I’ll fly to you my friend ;0) let’s collab
Definitely!
This has tickled both my hacking and cooking senses. Love it. Glad you're back in le studio!
You should do a collab with michael reeves and over-engineer that oven into oblivion
Looks like you are using a Type K thermocouple as a sensor. For the temps you are working with, I would suggest a Type J.
In my experience, when working with temps under about 500 degrees C, Type J is not only cheaper, but more resilient and precise. Also, most standard 1/16th DIN temperature controllers (like you have there in the video) will easily accommodate Type J T/C's.
That Solid State relay is typically rated at 10 amps as it is on its own.
Anything over that, you should use a finned aluminum heat sink as a mounting base. A flat plate heat sink would do fairly well, but would need fan assisted cooling. Finned sinks are relatively cheap and although they take up more room, they are easier to employ.
That said, if space is a really big concern, it is very easy and cheap to get the little "computer fans" than can be thermostatically controlled; cycled on and off with the SSR (preferably with a time delay relay for a minimum amount of run time); or just run full time while you use your setup.
I like your build. I'm an amateur cook, and I spent well over 20 years in plastics processing and machine maintenance and have bodged together a few ovens myself.
Uses a solid cable, solid socket, and then you see that thin white cable on the wall ... It's a start I guess.
The heater will not draw more current anyway, just be on longer, so that plug and cable is way overkill. A normal Schuko would have been just fine for 9A (2000W). I guess he is doing this just for fun :)
In France it should be something around 16A - 230V or something... 2.5mm² cables should do the trick without any problems. Now the Studio has been renovated recently, looks like they did the wiring as well.
@@corwinwhitehorn7759 as an American, your wire sizes don't make me feel welcome
@@andreboily8645 Why not? Depending on how it's installed/insulated, a 2.5mm wire is safe up to about 30A. Remember that the higher the voltage, the lower the current you need to obtain the same power (power = voltage * current), so an appliance on a 110V supply needs twice the current as the same appliance on a 220V line.
@@andreboily8645 2.5 mm² cable means about 1.8mm diameter cable, which is around a gauge 13 (according to a gauge chart I found on Wikipedia).
I love this guys I just started watching him can’t get enough
Ah, the great Paris Pizza Fire of 2020, that's how it started....
I really like your videos, I studied electronic sciences first, then tried a second choice with computer science but droped that one and became a nutritionist. Right now i'm learning welding and making my own furniture, so i'm naturally biased towards your polymath perspective. You inspire, Alex. Kind of makes me want to go back to making videos sooner than expected.
"I am an electrical engineer".......* turns ON the fuses *
And cables around the neck working with mains voltage :D
... and a performer. He is playing us. 😉
Well, I may have to pick my dailies more carefully haha
* Connects plug to socket, starts wire stripping and crimping *
@@FrenchGuyCooking hi Alex.
Just making a reflexsion.
When you turnd your heating element on. It onley turnd on the outside one. Wye not turn on bothe elements on the top. More heat faster. And you can heat 2 zones. I think you have to channels on the PID Controller right.
/J
Glad to see you back in the studio! Stay Safe in France!
You deserve to bake pizza in a studio dangit!
Super c'est exactement ce que je voulais que tu fasse. Etant donné que j'ai pas la fonction "self cleaning" sur le mon four!
Who else was waiting for the moment the hacked oven gave the middle fingers and burst into sparks and flames...?
That's in the next episode
Wrong channel, watch electro boom for sparks.
I just love this video and the creativity that Alex is using to create a pizza oven. I can’t wait until the next video to see what happens on his Pizza adventure!
"I am an electrical engineer" turns on the electricity fuse ^^
Now where's the fun in that my friend. Been watching Alex from a long time he's a type of person that'll rather make something themselves first than go buy something. Which is understandable as many people like him love trying to make things or work with things they already have rather than buying something.
There's probably a thermal safety cut-out in there somewhere. You may want to check what temperature it triggers as that could cause problems (and some don't reset). If you aren't going too much over the design temperature you could probably just replace it with one that triggers at a somewhat higher temperature.
Alex, stop acting like a cheap French Guy and buy a BEEFER its a gas salamander (Broiler), temp from 800c-200c for less than 250 euros
But then we won't get this *performance* :))
This is great, it's so nice to see a fellow engineer applying his knowledge to another interest, cooking! Credit to you! 👏
Tomorrow in the news: "Italian wannabe french youtuber tried to hack oven, causes neighbourhood to evacuate due to pizza catching fire"
Oh la là
CAN I just say that there is something incredibly alluring about a highly intelligent handy capable man with a spark of crazy?
I have one of those. Also an engineer. Often the best nerds you can find.
AvE and This Old Tony both have kids, and when they've featured on camera, the kids seem like good kids. AvE's daughter even has her own channel.
Slightly mad engineers also make good spouses and parents?
Upload: 25s ago
Me: 🤓
Love seing you work on electrical stuff. Good compliment to the channel.
Nobody:
TH-camr: If I got electrocuted it would make for a great title
You gotta love this guy. Dude's got 1.4 million subs, he could go buy a pizza oven or something. But no, he's a man of the people. He's a performer!
Imagine no one in the comments has watched this video yet
Just finished
For some weird reason I find your videos oddly satisfying! ❤️
I often enjoy your videos, this was one of the best. I'm a mechanical geek first, cook second!
Very Nice Alex! Like your videos a lot! I only have one suggestion that might help make that beast a little cooler, you could put between metal sheet walls some type of food save isolation to diminish the heat loss and isolate it from the outside temperature. Cheers! And good luck!
Great video, combining food, electrical engineering and oven hacks! As an electrical engineer who eats food, and has been a hacker for years, we are of kindred spirit! Maestro bien fait
Alex I love your pizza series and would like to share an idea with you that may be able to help improve your pizza stretching techniques and baking.
As a fellow engineer and pizza lover, I appreciate the ingenuity used for this project and will be very interested to see how it turns out. One thing to keep in mind, though, is that the resistive heating element in your oven does have a maximum allowable temperature/current it can withstand. Since this oven was not designed with a self cleaning feature I would try to find the specifications for the oven to make sure the heating element will survive at the temperatures you want to get out of it. Bonne chance!
Just amazing . Alex you could be the world's best student in any field you study!
OK, good luck 😉
Some temperature controllers have an under temperature alarm output that you can program to trigger at any temperature under the set point. Instead of using it to operate an alarm, you could use it to control the other heating element. When the temperature is really low, both elements operate, and as it approaches the set point, only one operates.
Bravo Alex!. I think you are ready for the next level. I am talking a crude sheet metal high-pressure Gas Pizza oven. I am sure you could teach yourself how to weld in a few days. The thought of what you could do with a flame thrower type of oven hack makes me think 10,000,000 views are possible....
So good to see you back in your lab!!!!
Cool seeing electrical engineering on this channel. I'm happy to see more
I did this on a larger scale for a powdercoating oven. But I hacked a propane ready heater with a simple solenoid valve run by the temperature controller. Fantastic little devices that are really easy to use an expand.
Alex back in his studio. Yay!!!
Interesting and entertaining video as always!
Good luck with the oven! Can't wait for the Neapolitan pizza
I love these videos man, I'm a control engineer and this episode was so fun
I found your channel during quarantine and never knew you had a studio. I thought you were just a genius home cook gremlin of some sort in a small apartment, and honestly I can’t unsee it and you’re beautiful
not pizza-related but Alex's cup noodle shirt !! absolute genius. the pocket is the cup! if you were crazy, you could put noodles in the pocket for a mid-afternoon night snack or something
love this! did something similar with a slow-cooker to make it a temperature controlled water bath!
I missed you bro
Sitting here in quarantine rewatching all your old videos😭
Happy your back, we missed you 🌱
Have you thought to try using Convection ovens, we use on when we make pizza and it turns out great every time
I haven’t stopped watching since I found you!
If you plan to use a similar solid state relay, you should attach it to a heat sink of some sort and have some amount of ambient air flow around the heat sink.
they tend to get quite hot and if they over heat and fail, the heating element won't turn off which could be a very very bad time.
I forgot how much I love this channel.
I mean, I would've just bought a second hand oven with cleaning function for 50 euro's (which I actually did). But this is Alex. And we love the Alex' content.
really awesome project! my only suggestions would be (echo) to look at the insulation of the door and existing electronics as they may not be rated for >500F temperatures, and look into a PD controller for the temperature if you don't like the bang-bang switch. also, maybe the probe should be placed closer to where the pizza will be rather than in the existing location for more accuracy? good luck i can't wait for the next vid!!! :)
Hey alex i love your videos! Greetings from philippines!
I'm just a teenager but alex inspired me soo muchh!
I love cooking!
Salute from PH!
I swear I was subscribed, but ToT reminded me of your existence!
I have something to binge watch