Kiln door

J

jawilder

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Jun 27, 2006
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I am building a knife oven and wonder which way the door should hinge

Evenheat has their hinge on the side
KF135.jpg


Paragon has theirs on bottom
HT10D.jpg


Sugar Creek has theirs on top
lkk-door-open.jpg


What are the benefits of either?

I would be afraid of the top hinge type, as the red hot door could come down on accident and slam into my arm and the soft firebrick

I don't think the Paragon bottom hinge would be good either as it would be in the way while I pull out the blade

I am thinking of going with a side hinge but want to hear your opinions and experiences before I decide.
Thanks,
Jason
 
I have a Paragon and Evenheat both right now. I don't see much of a difference in the side or bottom mount. With the bottom door you do have the heated door that is radiating heat up when you pull out knives. Really hasn't been a problem for me though with long tongs and welder gloves on. I guess if i was building a HT oven I would go with the side door just to be able to swing it off to the side and out of the way.
 
EvenHeat: hands away from the heat when opening the door, weight not factor in opening or closing the door

Paragon: door stays open on its own, hands away from the heat, can be counter balanced to stay closed tightly

Sugar Creek: stays closed on its own

Just my quick uneducated observations:o
 
I think for using, the side hinge makes the most sense, but the hinge and latch have to be adjustable for door depth in and out.
If your oven isn't level, or spring biased open, it can be swinging closed on your hands
3 screw adjustable feet, 2 on front, one on the back would fix that.


The top and bottom hinged, are self adjusting towards closed.

I think the Paragon bottom hinge would ge the simplest to use, no catch to adjust
but
I don't want that heat radiating up to my hands.
 
Dishwasher
Refrigerator

Over head compartment in an airplane.

Which one do you hate the least to open?
 
I've got a Paragon and it's no problem on the door. If I was building one I'd probably go with the side door. One advantage to the Paragon is that it takes up less room than a side door and stays in place once opened and the counter balance keeps it closed when closed.
 
If you are building it from scratch, make the door swing down from above in an arc. It will seal firmly when closed, and swing completely above the oven when open. Look at some photos of commercial ovens and you will see what i am referring to. The door will not have hinges, but instead will move on two arms each side. A counter-weight does all the work to keep it shut or open.

A similar design is a Guillotine " door.
http://shorinternational.com/BurnoutOven.htm
 
Are you left or right handed? I am left handed and the Paragon door handle is on the left which makes it awkward for me to use as I have to open the door with my left hand and quickly reach for the tongs with the same hand while losing heat as I do. I am uncomfortable with using my right hand for fear of dropping the hot soft blades. Bladsmith has the right idea, try to build it with the door over head, which will keep the door out of the way, or else set the hinges and handle for what is comfortable for you.
 
I'm building mine to hinge open to the left side with my control on the right like an Evenheat.
 
Count - Thanks, that is what I was trying to describe. here is usually a counter weight on the left, or a spring.
 
bladsmth said:
Count - Thanks, that is what I was trying to describe.
There is usually a counter weight on the left, or a spring.
Click to expand...

It looks like those black rods are gas shock springs

I've only seen them on pickup truck cap doors before, but Brian Fel.. has them on his horizontal grinders and JT used them on his Stainless KMG
 
I have the Sugar Creek kiln and have no issues with the door. It has a spring to keep it open at the top. I even dropped the door once and it didn't slam... it kinda formed an air pocket that dampened the impact. The oven was at heat so I think the expanding air had something to do with it..... I do not intend to drop it cold to find out... lol.

Rick
 
Here's a home-built version of Stacy's idea:

Oven_10.jpg


The full photo set is here:

http://s968.photobucket.com/albums/ae161/drdidlittle/Oven/

I'm redesigning the door frame & linkage - the handle should be to the side, not the front, and I want to counterweight it a bit. However, it's very functional as is. The weight of the door holds it open when it's fully opened and very firmly closed when it's closed, and there's no real balance point. It's either trying to close or falling the rest of the way open.


Doc Shipley
 
Last edited:
Yes, that's it.

To add a counterweight and handle:
Make the upper left arm about twice as long, with the pivot where it is, and the arm extending up into the air about 12-16". Add a 90 degree "handle" about six inches long on the end. Place a counter weight on the handle made from a piece of 3" diameter round stock that is bored to slip on the handle shaft. Put a washer and cotter pin on to keep the weight in place. The weight becomes the handle grip when opening the oven....Pull down to open. The weight should be enough to almost balance the door, but still leave enough door weight to shut snug.
When opening, the door revolves around to sit above the back area of the top. The handle/arm will stop against the lower arm pivot. You can weld a 2" stud to the lower pivot bolt head to make a better stop if you want.
 
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