Brick ovens should quickly heat up and retain heat. To do this, they are laid out from a special oven brick, which accumulates heat and gradually gives it away. The well-known Dutch woman copes well with all these tasks. The simplicity and reliability of this stove allowed it to gain popularity in the 18th century.
The Dutch brick oven is very good for heating small spaces. It is small, it is rare to find such a furnace, the base area of \u200b\u200bwhich is more than 1 m². But it heats very efficiently, its efficiency reaches 80%. Despite the name, it was invented in Russia. Outside, the Dutch oven was often laid out with tiles. And now it is the most common design.
In cross section it is square or round. It has very thin walls, no more than one or two bricks in thickness. Other distinguishing features of this stove: a large firebox, channels allow you to evenly heat the entire body, the service life is about 25 years. Poor maintenance can ruin it. For example, channels clogged with soot that have not been cleaned in time are the main cause of a malfunction. And overheating will lead to the appearance of cracks in the masonry, and this is already irreversible damage. According to its dimensions, the ovenDutch is small (3x3 bricks), medium (3x4) and large (4x4). Its height is about 2 m.
Despite its low weight, the Dutch oven still needs a special foundation. The firebox is located quite low, 30 cm from the floor. This arrangement of the firebox allows you to quickly warm up the room in height. To fold it, it's a good idea to use the services of a professional. But due to its simple design, a Dutch oven, made of bricks with your own hands, is often found in small country and country houses. First you need to determine the place where the Dutch oven will be located.
Next, a layer of waterproofing is laid, it can be just a plastic film. Then a layer of sifted sand 1 cm thick is poured. The surface is carefully leveled. If the room where the stove will stand is small, then the foundation may not be arranged. Next is the sequential laying of bricks according to the scheme. Brick is better to use refractory, as the walls are quite thin. The third row is made of refractory bricks, a grate is laid on it. In general, the original Dutch oven did not have a grate and burned much worse. In the fourth row of masonry, the bricks of the back wall are laid out without mortar, this is necessary for possible cleaning of the stove. These bricks are called "knock-out" bricks. The furnace door opens from top to bottom. The pipe is formed starting from the ninth row of masonry. A valve is installed, fixed with asbestos mortar. After masonry is completed, the Dutch oven shoulddry for two weeks. This oven can be very beautifully tiled. But the tile must be heat resistant.
The advantage of the Dutch stove is its increased fire safety, as well as the fact that, with a relatively small size, it can heat quite large rooms.
