Why don't Ooni make this default on all their ovens? | Ooni koda 16 | Ooni koda 16 door | Insane
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
- Making a hatchet for a Ooni Koda 16" which will raise the temperature to the perfect level for pizza baking. From 313C/595,4F in temperature to 531C / 987,8F.
There is of course a certain level of risk that amplifies by doing this, and if you want to apply this to your oven, please consider all safety measurements needed.
If you want to order one or make a request for an order, please email us.
Enjoy and thanks for watching! Please consider to subscribe!
#diy
Great job. I have the karu 12 with the gas burner. I found that with the door loosely attached, which they don’t recommend, can get the oven to 900+F. Without the door the temperature maxes out at 850F. Certain models like the karu 12G and 16 can be used with the door on. However, I don’t know how well they perform with the door since the flame safety device on the burner attachment is sensitive and could turn the flame down automatically if you have poor ventilation.
The flame is turn down automatically if I put the door completely on with karu 12. This makes me think that if the same behavior isn’t on the 12G and 16, those two inherently have more air intake thus less efficient when burning wood and charcoal. Which makes sense since they beefed up the insulation on the 12G probably to compensate for that.
Blir ju riktigt bra 👍 vilken skillnad i temperatur
Inspiration there fella ...GREAT job....
Nice work!
Have koda 16 for some time. Decent oven but stone temperature definitely is an issue. Bottom always a bit undercooked
Kan rekommendera detta starkt!
that's too hot bro. 750f surface temp is the best or you will burn the bottom, but nice job on the door
You sometimes burn the bottom on the first pizza, but the temperature is much more consistent and better for the rest of the pizzas.
I got one of these ovens. I never used a thermometer on it. Just go by feel. Haven’t made a bad pizza yet. You don’t need one….
If u want a ide on how hot your stone is, its a good thing to have a thermometer but nothing that is needed for the baking of the pizza ofc. however if u want to make over 20+ pizzas u kinda need a hatch/door to get the oven back up to temp fast and abit hotter than u get it without the door/hatch. thanks for your comment tho :)
@@ELC.artisans As long as you heat it for one or two scoops of pellets and add one for each pizza you can make a continuous stream of pizza's.
@@nulldude782 hard to add pellets with a gas powerd oven.
Not sure why your Koda doesn’t get hot. My Koda 16 is over 500c with a 30 minute preheat, no door!?!
@@nulldude782😂😂😂 i think you are a bit lost
I have one like you can i have the mesure like a plan then i do it
send a dm and i can send u a rough scetch of it