Masonry oven modular ovens, all these methods are still in use. In all cases, the ovens typically go under a roof or some kind of weather protection. Perhaps the most significant change in masonry oven construction practices is insulation. Since masonry loses heat as fast (or faster) than it absorbs it, early ovens extended bake times by increasing mass. Thicker walls held more heat to bake more bread — but only up to a point. Since heat moves from high to lower temp, the outside of the oven can’t get as hot as the inside — unless you wrap it in a
Kenya Ceramic Jiko depth of the most universally used types of the KCJ range from 70–100 mm. The idea for the Kenya Ceramic Jiko came from the Thai Bucket Stove and was modeled after the Kenyan Traditional Metal Stove known as TMS. It was from the re-designing of these two stoves that the Kenya Ceramic Jiko was created. Through the collaboration of both local and international organizations, the Kenya Ceramic Jiko evolved and took shape. Organizations such as CARE, UNICEF, The Bellerive Foundation, as well as the United States and German aid agencies all played a role in the development and promotion of