Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Ceramic forming techniques ceramic parts are needed where the length to diameter ratio is very large, extrusion may be used. There are two types of ceramic extruders one being piston type with hydraulic force pushing a ram that in turn is pushing the ceramic through the loaded material cylinder to and through the die which forms the extrudate. The second type of extruder is a screw, or auger, type where a screw turns forcing the material to and through the die which again shapes the part. In both types of extrusion the raw material must be plasticized to allow and induce the flow