Disco Oven Forn tal-Pizza by Mark Cresswell

Disco Oven Forn tal-Pizza by Mark Cresswell is a highly esteemed winner of the very prestigious 2023 Premju A' Design Award tal-Bronż in Disinn tal-Għamara tal-Ġnien u ta' Barra Competition Category.

BronżGħamara ta' Barra· 2023

Disco Oven Forn tal-Pizza

by Mark Cresswell

Client: 'Made By Marcus

Premju A' Design Award tal-Bronż Winner in Għamara ta' Barra Category

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Colors

The Design

About Disco Oven Forn tal-Pizza

Id-Disco Oven huwa forn tal-pizza tal-barra li jaħdem bl-injam. Il-forn hu ffurmat bħala sfera li ddur b'dijametru ta' 110 ċm, miksija b'aktar minn 34,000 mera mwaħħla bl-idejn. Ġewwa l-isfera hemm qalba tal-ġebel fondut b'bażi tat-tisjir tal-kordjerit. Il-forn jilħaq 400 grad Celsius f'madwar 20 minuta u jsajjar pizza Napolitana f'90 sekonda. Jistgħu jitħejjew ukoll platti tal-taġen, ħobż u laħam moħmi bil-mod, minħabba li l-qalba tal-ġebel iżżomm is-sħana tajjeb. Kanna b'ħajt doppju u pedestall b'piż jippermettu użu awtonomu fuq kwalunkwe wiċċ iebes u ċatt.

The Recognition

About the Premju A' Design Award tal-Bronż

Disco Oven Forn tal-Pizza huwa rebbieħ tal-Premju A' Design Award tal-Bronż, rikonoxximent prestiġjuż ħafna mogħti lil disinji eċċellenti ddistingwuti mill-kreattività, l-ingenwità u l-għaqal. Ir-rebbieħa tal-Bronż huma xogħlijiet bi ħila biżżejjed u kreattivi b'mod impressjonanti li jawtentikaw l-esperjenza vasta, l-immaġinazzjoni u l-ħila ta' riżorsi tad-disinjaturi tagħhom. Huwa mistenni li Disco Oven Forn tal-Pizza ikun oġġett imqabbar ħafna, mammirat u maħbub, notevolment professjonali u innovattiv. Dan id-disinn rebbieħ tal-Bronż jinkorporaw l-aħjar prattiki fl-arti, ix-xjenza, id-disinn u t-teknoloġija u huwa eċċellenti fl-attenzjoni għad-dettalji. Disco Oven Forn tal-Pizza jissodisfa l-ħtiġijiet b'mod eċċellenti, imiss ix-xewqat, jinċanta s-sentimenti u jattira l-kurżità.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: Disco Ball Outdoor Wood Oven; an object of beauty and function; 110cm diameter 360 degree rotating sphere, with over 34,000 hand fitted mirrors, a traditional stone core oven with cordierite cooking base. Heats up to 400 degrees within 20 minutes to cook Neapolitan pizzas in 90 seconds. Can be used to cook many other dishes in skillets, with good thermal mass to slow cook at lower temperatures. Has a twin wall flue system and engineered stand/base to be free standing on any hard surface.
Dimensions & Packaging: 175cm tall
110cm diameter all weather proof Mirror Ball casing
80cm weighted free standing base
120cm height of oven mouth opening base
60cm diameter internal cooking area
Wood fired
Removable insulated door piece
360 degree ball bearing rotation for optimum cooking air flow
50mm thick vibration cast stone core oven
50mm high density ceramic fibre oven insulation
20mm Cordierite cooking base
50mm high density rigid base insulation
Twin insulated flue system
All outside surfaces safe to touch
Can remain outside uncovered in all weathers
Stone core oven lifetime Warantee
Tags: Pizza, Disco, Mirrorball, Glitter, Art, Unique, Oven, Retro, Chic, Cooking, Alfresco
Production Technology: 5 prototypes and 3 years of development;
Design Challenge: The biggest challenges were;
- creating a completely weather resistant product using so many different materials
- accounting for heat expansion and contraction combining so many different materials
- designing a safe product that meeting industry standards, specially considering the weight and fire risk issues concerned
- balancing cost and weight verses thermal mass capability
- considering economical, ergonomic, practical and safe methods delivery and installation within the design
- considering the safe use of the product
- considering the cooking versatility of the product
- maintaining a high level of design aesthetic without compromising quality and functionality
Research: Allot of research went into achieving a high degree of thermal mass (like a traditional wood fired cooking oven) to achieve the highest heat latency as possible whilst keeping physical weight to a minimum (so the product wouldn't need power assisted lifting for delivery/installation; i.e it can be safely manhandled); researched in collaboration with several international refectories suppliers testing various combinations of mixed aggregates to produce a cast oven to withstand minimum 1200 degree temperatures weighing under 50kg.
Allot of research went into the shape of the stone core oven; for air flow (diameter, length and position of the flue, and size, length and shape of oven mouth, for the best air draw), and ratio of air flow and oven size (using fibonacci sequence) for best functionality.
Tested various thermal insulations to find the right product that achieved the best combination of weight verses water resistance verses thermal mass qualities.
Tested various adhesives with 3M Tapes to achieve a double sided adhesive for the mirrors that would withstand extreme wether conditions.
Various changes and reverse engineering and testing to the main assembly plate and base stand to meet the balance of minimum weight comfortably within safety tolerances.
Consideration given to the method of installation from an international manual handling guidance and regulations prospective; safe and comfortable manual installation can be achieved with 4 persons, but we have also developed a lightweight cheap collapsable manual lifting kit/device so it can also be done safely and comfortably with 2 persons.
Inspiration: A love of light reflection (aka mirror balls) and Alfresco dining, an aspiration for creativity, perfectionism, fun and surprise, and a need to make something that's both functional and beautiful and brings people together.
Project Duration: 3 years Development
Developed in Somerset, UK
Work done in spare time
Operation Flow: Delivered; two pre assembled hemispheres
Delivered; base stand kit
All parts can fit through standard domestic door width
4 person insulation; 30 minutes
Cook 1x 12inch pizza, or 2x 6ich pizzas at a time
Heat up time 20-25 minutes
Running temp 350-400 C
Cool down time 4-6 hrs
Can cook classic Neapolitan pizza in 90 seconds
Can cook all manner of skillet dishes
Can cook slow roast and breads (with insulated door)