I want to build a hard (Anthrcite) coal fired brick oven. I will be
utilizing "Stove" or "Nut" coal. The oven has to be designed to heat
up to a minimum of 800 degrees, proper flue design (Chimney), and the
hardest part will be to have a mechanical rotating pizza stone floor
that can be adjusted by RPM. It also has to have the capability of
doing ten large pizzas at one time.

---

Request for Question Clarification by pafalafa-ga on 17 Dec 2005 04:42 PST

Interesting concept.  But I can't help noting that you haven't
actually asked a question.

Can you let us know exactly how you would like us to assist you in your efforts.

Thanks,

pafalafa-ga

---

Clarification of Question by coalpeppers-ga on 19 Dec 2005 17:22 PST

The objective was listed but perhaps the question was not raised
properly, I want to have someone design and engineer this type of
oven, once designed and engineered properly I can have it built from
the blueprints.

---

Request for Question Clarification by pafalafa-ga on 19 Dec 2005 18:36 PST

Thank you.  Am I correct in thinking, then, that you'd like us to help
you identify potential consultants for this project?

If so, it would help to know where you are located.


paf

---

Clarification of Question by coalpeppers-ga on 20 Dec 2005 01:37 PST

I am not sure of your answer to my question, you say you would assist
in finding some consultants, then explain exactly what you do? And how
much your services would cost?

---

Request for Question Clarification by jbf777-ga on 12 Jan 2006 10:32 PST

Hello -

As an answer to this question, we could provide to you the names of
some consultants that could assist in designing/engineering the oven
you've described.  You've currently set your question price to $200.
If we provide you an answer to this question, you would be charged
$200.  Would you like us to do this for you?

jbf777

I live in sicily and I know exactly what you are looking for.  I will
get this information to you just as soon as I can talk with the locals
here.  I have a friend who has the oven you wrote about.  Perhaps I
could send you a photo as well.  We just use the standard nonrotating
brick oven and are very successful in getting pizzas in and out of the
oven at a fairly decent rate.  We also make one meter long pizzas as
well and have no problems.

Im In Mexico and Im also interested in build one of this oven, can you
send me some information also?
tks