Disco Oven Choto cheDzimu by Mark Cresswell

Disco Oven Choto cheDzimu by Mark Cresswell is a highly esteemed winner of the very prestigious 2023 Mubairo weBronzi we A' Design Award in Fenichara yeGadheni nePanze Competition Category.

BronziFenichara yePanze· 2023

Disco Oven Choto cheDzimu

by Mark Cresswell

Client: 'Made By Marcus

Mubairo weBronzi we A' Design Award Winner in Fenichara yePanze Category

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Verified Award Winner

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Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Disco Oven Choto cheDzimu

Disco Oven ndicho choto chekunze chinobikwa nehuni, chinoshandiswa kubika pizza. Choto ichi chakaumbwa sedenderedzwa rinotenderera rine dhaimita ye110 cm, rakafukidzwa nemakumi matatu nezvina chiuru zvegirazi rekutarisa (zvinopfuura 34,000) zvakaiswa nemaoko. Mukati medenderedzwa mune dombo rakaumbwa (cast stone core) rine hwaro hwekubikira hwe cordierite. Choto ichi chinosvika pa400 degrees Celsius mumaminetsi anenge 20 uye chinobika pizza yeNeapolitan mumasekondi 90. Zvokudya zvemumbiya, chingwa, uye nyama dzinobikwa zvishoma nezvishoma zvinogonawo kugadzirwa, nokuti dombo rewharo rinochengeta kupisa kwakanaka. Chimney ine masvingo maviri uye chigadziko chine huremu zvinobvumira kushandiswa kwacho pachinhambwe chipi zvacho chakaoma uye chakaenzana pasina kuti chisungirirwe.

The Recognition

About the Mubairo weBronzi we A' Design Award

Mubairo weBronzi we A' Design Award wakahwinwa ne Disco Oven Choto cheDzimu, rukudzo rwakakwirira kwazvo runopiwa kumadhizaini akasiyana anozivikanwa nekugadzira, njere nekungwara. Vakunda veBronzi mabasa ane unyanzvi hwakakwana uye kugadzira kunoshamisa kunosimbisa ruzivo rukuru, pfungwa nehunyanzvi hwevagadziri vawo. Disco Oven Choto cheDzimu inotarisirwa kuva chinhu chinokudzwa kwazvo, chinoremekedzwa uye chinodiwa, chine hunyanzvi hunoonekwa uye zvitsva. Dhizaini iyi yakahwina Mubairo weBronzi we A' Design Award inosanganisa maitiro akanakisa muhunyanzvi, sayenzi, dhizaini netekinoroji uye yakasiyana nekutarisisa zvidiki. Disco Oven Choto cheDzimu inogutsa zvinodiwa zvakanaka, inobata zvishuvo, inokwezva manzwiro uye inomutsa kuda kuziva.

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)