ʻO Disco Oven Hale Umu Pizza na Mark Cresswell he mea lanakila hanohano loa o ka 2023 A' Design Award Keleawe ma ka Māhele Hoʻokūkū Hoʻolālā Lako Māla a me Lako Hale Waho.
KeleaweLako Hale Waho· 2023
Disco Oven Hale Umu Pizza
Mea Kūʻai: 'Made By Marcus
Mea Lanakila A' Design Award Keleawe ma ka Māhele Lako Hale Waho
Mea Lanakila i Hōʻoia ʻIa
Hōʻoia i ke Kūlana Makana no #150759Ka Hoʻolālā
E Pili Ana iā Disco Oven Hale Umu Pizza
Ma ke ʻano he hale umu pizza, ʻo Disco Oven kēia, i hoʻāʻā ʻia me ka wahie ma waho. Hana ʻia ka hale umu ma ke ʻano poepoe kaʻa (sphere) ʻo 110 kenimika ka anawaena, a uhi ʻia me ʻoi aku ma mua o 34,000 aniani kū pākahi i hoʻopili lima ʻia. I loko o ka poepoe he ʻiʻo pōhaku hoʻoheheʻe (cast stone) me kahi papa kuke cordierite. Hiki i ka hale umu ke piʻi i ka 400 kekelē Celsius i loko o kahi 20 minuke, a kuke i kekahi pizza Neapolitan i loko o 90 kekona wale nō. Hiki nō hoʻi ke hoʻomākaukau i nā kuke pā hao (skillet), nā palaoa, a me nā mea kuke lohi (slow roasts), no ka mea, mālama maikaʻi ka ʻiʻo pōhaku i ka wela. Hoʻohana ʻia kekahi puka kīkē pālua (twin wall flue) a me kahi kūkulu paʻa (weighted stand) e hiki ai i ka hale umu ke kū kūʻokoʻa ma luna o kekahi ʻāina paʻa palaha.
Ka Hoʻomaikai
E Pili Ana i ka A' Design Award Keleawe
Ua lanakila ka hoʻolālā Disco Oven Hale Umu Pizza i ka A' Design Award Keleawe, he ʻike hoʻohanohano nui loa i hāʻawi ʻia i nā hoʻolālā kūʻokoʻa i ʻike ʻia ma o ka hana noʻeau, ka akamai a me ka makakoho. He mau hana mākaukau a hana noʻeau kupaianaha nā lanakila Keleawe e hōʻoia ana i ka ʻike nui, ka noʻonoʻo a me ka maʻalea o kā lākou poʻe hoʻolālā. Manaʻo ʻia ʻo ka hoʻolālā Disco Oven Hale Umu Pizza he mea i mahalo nui ʻia, hoʻohiwahiwa ʻia a aloha ʻia, he ʻoihana a hou loa. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Keleawe e hoʻohui ana i nā hana maikaʻi loa o ka hana noʻeau, ka ʻepekema, ka hoʻolālā a me ka ʻenehana, a maikaʻi no kona nānā ʻana i nā kikoʻī. Hoʻokō maikaʻi ka hoʻolālā Disco Oven Hale Umu Pizza i nā pono, hoʻopā i ka makemake, hoʻohiwahiwa i nā manaʻo a huki i ka makemake e ʻike.
Ma Hope o ka Hoʻolālā
ʻEke Nūhou
Nā hōʻoia, nā lālā hui a me nā kikoʻī ʻenehana i hāʻawi ʻia e ka mea hoʻolālā.
- Nā ʻAno Kūʻokoʻa
- 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.
- Nā Ana a me ka Hoʻopili
- 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 - Nā Lepili
- Pizza, Disco, Mirrorball, Glitter, Art, Unique, Oven, Retro, Chic, Cooking, Alfresco
- ʻEnehana Hana
- 5 prototypes and 3 years of development;
- Pilikia Hoʻolālā
- 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 - Noiʻi
- 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. - Hoʻoulu Manaʻo
- 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.
- Ka Lōʻihi o ka Papahana
- 3 years Development
Developed in Somerset, UK
Work done in spare time - Kaʻina Hana
- 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)
Kākoʻo ʻIa
ʻImi ma ʻō aku o Designers.org
E ʻimi i nā huahana, nā lawelawe a me nā manawa mai kā mākou mau hoa hoʻolaha.
Hou Aku e ʻImi Ai
Nā Hoʻolālā Pili
E ʻimi i nā hoʻolālā lanakila hou mai ka māhele like, i koho ʻia ma ka waiwai.
