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<div dir="ltr">Yes, this is also the method for traditional ovens here also, except they are made of stones, not bricks.<div><br></div><div>About the health effects of soot when ingested, I only found this article: <a href="http://www.livestrong.com/article/369185-what-are-the-dangers-of-eating-smoked-meat/" target="_blank" style="font-size: 12pt;">http://www.livestrong.com/article/369185-what-are-the-dangers-of-eating-smoked-meat/</a></div><div><br></div><div>All the other scientific papers found only take into consideration the respiratory way of exposure. Soot (as found in occupational exposure of chimney <span style="font-size: 12pt;">sweeps) </span><span style="font-size: 12pt;">has been clasified into "Group 1 Carcinogenic to humans"(Font: </span><a href="http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf" target="_blank" style="font-size: 12pt;">http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf</a><span style="font-size: 12pt;">) and also its components: black carbon, PAH,...</span></div><div><span style="font-size: 12pt;"><br></span></div><div><span style="font-size: 12pt;">Also the well known fact that eating burned food is not a good idea can be taken into consideration.</span></div><div><span style="font-size: 12pt;"><br></span></div><div><span style="font-size: 12pt;">So really I think we cannot be satisfied with our ovens until we find a really soot-free method of heating them.</span></div><div><span style="font-size: 12pt;">Radiant heat from hot walls is the traditional answer, and also the barrel-oven one, in which the hot gases doesn't contact with the food.</span></div><div><span style="font-size: 12pt;"><br></span></div><div><span style="font-size: 12pt;">About the possibility of hot gases in direct contact with the food, I think the tier 4 TLUD can be the answer, and maybe also new improvements of the rocket stove if they can achieve really clean combustion.</span></div><div><br></div><div><div>Marc</div><div><br><br><div>> From: ajheggie@gmail.com<br>> To: stoves@lists.bioenergylists.org<br>> Date: Thu, 11 Dec 2014 07:14:56 +0000<br>> Subject: Re: [Stoves] Fwd: 2nd firing of the homestead Rocket Kiln<br>> <br>> [Default] On Tue, 9 Dec 2014 14:56:01 +0100,Marquitusus<br>> <marquitusus@hotmail.com> wrote:<br>> <br>> >Regarding the good results of these rocket kilns and comparing to the rocket ovens, it seems to me that maybe rocket stoves are better option for high temperature kilns, and worse for baking ovens. I say this after taking a look at the darkening of the breads in the Stove Camp 2014 ( https://picasaweb.google.com/Jonnygms/BrickOvenStoveCamp2014)<br>> >The darkening of the bread due to incomplete combustion is a problem in all rocket ovens, except the barrel oven, in which the bread isn't in direct contact with the combustion gases.<br>> >I keep making bread in my oven, which was initially a Rocket-Oven and now is a TLUD-oven, as I have not been able to obtain a darkened-free bread with rocket technology, and have been to do it with tlud one. In this sense, the rocket technology may be excellent for kilns, as for 500ºC and above, the black carbon particles inside the oven burn away.<br>> >What I am trying is to do is create a real alternative for the high mass traditional baking ovens, which consume a lot of wood. And if we must take it seriously, for me is not acceptable for a bread to have a darkened surface, specially for health consecuences of eating a bread like this everyday.<br>> <br>> <br>> Marc<br>> <br>> Traditionally in UK bread was baked by indirect heat, typically in<br>> bread ovens which were first fired with bundles of twigs and then once<br>> the brickwork was hot enough the ashes were raked out and the loaves<br>> sealed into the hot oven until cooked by the residual heat. I take it<br>> this is the same as your "high mass stove" method? Latterly the oven<br>> became a metal box around which the flue gases flowed and nowadays<br>> steam is used. So I'm not surprised there is some particulate<br>> contamination when fired directly in the flue gases, though it is<br>> gratifying to note that this is not such a problem with TLUD which has<br>> lower particulates.<br>> <br>> Having had both sooty and charred sour dough when cooked boy scout<br>> style by wrapping the dough helically along a stick and rotating it in<br>> the flame I too didn't like the result. I do wonder if soot ingested<br>> is as bad as soot inhaled?<br>> <br>> AJH<br>> <br>> _______________________________________________<br>> Stoves mailing list<br>> <br>> to Send a Message to the list, use the email address<br>> stoves@lists.bioenergylists.org<br>> <br>> to UNSUBSCRIBE or Change your List Settings use the web page<br>> http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org<br>> <br>> for more Biomass Cooking Stoves, News and Information see our web site:<br>> http://stoves.bioenergylists.org/<br>> <br></div></div></div></div>
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