Dutch oven, simplicity and efficiency

Brick ovens should quickly heat and retain heat. To do this, they are laid out of a special stove brick, which accumulates heat and gradually gives it away. With all these tasks, the well-known Dutchman is doing well. The simplicity and reliability of this stove allowed it to gain popularity in the 18th century. A brick oven-Dutch is very good for heating small rooms. It is small, it is rare to find such an oven, the basement area of which is more than 1 m². But it is very efficient heating, its efficiency reaches 80%. Despite the name, it was invented in Russia. Outside, the Dutch oven was often laid out with tiles. And now this is the most common design.

In section it is square or round. It has very thin walls, not more than one or two bricks in thickness. Other distinguishing features of this stove: a large firebox, channels allow evenly to warm up the whole body, the service life is about 25 years. It can be neglected to disable it. For example, channels not cleaned in time, clogged with soot, are the main cause of the malfunction. And overheating will lead to the appearance of cracks in the masonry, and this - already irreversible damage. By its size, the Dutch oven is small (3x3 bricks), medium (3x4) and large (4x4). Its height is about 2 m.

Despite the small weight, the Dutch oven still needs a special foundation. The furnace is located quite low, 30cm from the floor. This method allows the fireplace to warm up quickly. To put it down, it's good to use the services of a professional. But thanks to its simple design, the Dutch oven, with its own hands built of bricks, is often found in small suburban and country houses. First, you need to determine the place where the Dutch oven will be located.

Then the layer of waterproofing is laid, it can be just a polyethylene film. Then a layer of sieved sand 1 cm thick is poured. The surface is carefully leveled. If the room where there will be a small oven, the foundation can not be arranged. Further, a consecutive brick laying is carried out according to the scheme. The brick is better to use fireproof, because the walls are thin enough. The third row is made of refractory bricks, the grate is laid on it . In general, initially the Dutch oven did not have a grate and burned much worse. In the fourth row of masonry, the bricks of the rear wall are laid out without a solution, this is necessary for possible cleaning of the stove. These bricks are called "knock-out". The fire door opens from the top down. The pipe is formed starting from the ninth row of the masonry. A bolt is fixed, fixed with an asbestos solution. After finishing the masonry, the Dutch oven must be dried for two weeks. This oven can be very beautifully tiled. But the tiles must be heat-resistant.

The advantage of the Dutch kiln is its increased fire safety, as well as the fact that at relatively small sizes it is capable of heating quite large rooms.