I see a Turkish vendor on AliExpress is selling 3000W heating elements meant as replacements for commerical pizza ovens.
I'd like to buy one of these to use in a DIY pizza oven but I'm unsure if a standard voltage US power cable would be enough to power something like this or if it'd just never be able to reach its max heat potential.
The 240 volt circuit for a standard american stove can easily power that if it's a 240 volt element.
See
It would have to be on a 240V outlet. If you have an electric dryer, you can set your fire hazard of a pizza oven on top of that and use that outlet.
Thanks for that info.
Is there some common way of stepping up the voltage that's cheap and safe?
I don’t think so because circuit breakers and household outlets in the US are always 15A max and sometimes 20A, that’s 1800W-2400W max. You would need to put it on a 240V outlet meant for a dryer or air handler or electric stove.
Gotcha, I have other reasons to try and pursue 240v hookup for my home so I'll probably do that first.
I appreciate the help!
try and see if you can get three phase power. 240 is nice but 480 is better.
Any American house will have 240 as that's how its delivered and just a matter of putting in a new breaker if you want another 240. But 3 phase is a different story
480 is industrial. No sane person would run 480 into a residence. Someone needs to do this and see what burns.
anon, why do my undies smell like pepperoni after I do the laundry.
No Kevin it's the other way around: stupid fearful Americans should warn us about things that hardly can go wrong.
If its 240v.
Youll need thermal control as well. Residential ovens are limited to 550. Commercial ovens can hit 650 (or more?) Brick ovens are way higher. Thats why pizza in a residential oven are nothing like a commercial or brick one. Even using 500 over 550 was very noticeable on how the dough rises up.
When I replace the stove soon ill be converting the old one by simply increasing the upper thermal limit with an alternate controller/thermal cut out.
Sorry for asking more dumb questions but what does thermal control entail? Heat shielding?
The diy electric ovens I've seen seem to be able to get to the ~500C range but the examples I'm going from are all from Italians doing it in their kitchens with standard EU voltage
The control usually controls the temp at a setpoint. There is a max limit and it cuts off the coils if you hit it. NA stoves and EU ones iirc max out at 550f. This is chamber temp btw. As for insulation if youre building from scratch, I presume ud want around the chamber, where it helps with heat loss but also protects the cabling and human hands. The element itself gets to be much higher than this which is why it glows red. You only need to care about the air temperature.
>500 c
Yea now ur cookin pizza. Mine cuts off at 550F. Insulate appropriately for this cause losses and burn hazards. Use high heat appliance conductors.
>wops
They have like 18awg 10 amp ccts at 240 so closer to 2200w max load. If its a table top the chamber is small enough for the smaller element to heat it up to your target temp. For ref mine has two elements and can fit a laundry basket in there. Bigger the chamber, less insulation /outside temp means u need more power. If you lose heat too fast you never get to temp. NA ones are usually gas and outdoor style, except for this Amazon special here: >https://www.amazon.com/GYBER-Electric-Temperature-Multi-Layer-Adjustable/dp/B0C3M5QNYB
Doubt its NEC/CSA approved but you get the idea.
So ya insulate for efficiency and safety.
nobody does 120v 3kw outlets idiot holy frick think for a second before you start typing
reading is hard mommy
Illiterate and dumb makes for fun. These are commonly used on RVs but are totally legal in house.
Ive tried that its shit regardless of proofing but to each their own. I do the dough restaurant style it either gets fridged or cooked immediately. The higher the heat the thinner and crisper I can make the pie, crust blows up nice. I also grew up with a brick oven, its far superior than other methods. Your version is the mangiacake way and to me the resultant product is just embarrasing which says a lot about you.
Not true anon, we have TT-30 and nema 5-30 twist locks in common use. In fact my house has both of those installed. Haven't found a use for 5-30, but TT-30 I use to power my tow-behind studio apartment while it's docked to the mother ship.
pizza ovens are a meme. 420F and a brush of garlic oil makes the perfect crust.
take your meds and cook an actual pizza 420 it dont rise for shit you end up making a soft taco wrap with toppings.
yes except my winters which dip to - 40c but the ultimate is in the bbq with a stone albeit size may be a factor. hence the garage stove/oven
use more yeast and proof it dumbfrick
>proof it
Zymurgy passed the point that yeast needs proofing at least 40 years ago.
I think he means let it rise a little bit after you form the dough.
It would be cheaper and easier to use propane
This is what I was going to say. Use a damn grill and do it outside at this point.
I have been living in Eastern Europe for a few years now and my shitty cheap electric pizza oven is so stupidly ez to use to produce perfect pizzas that I cannot go back to using propane, doing it outside, etc
>240v heater 3000W
>draws 12.5A
>plug into 120V
>still draws 12.5A
>its a 1500W heater now
BRick poizza oven maybe?