Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Ceramic capacitor IEC/EN code. Slight translation errors occur, but normally are tolerable. Because class 2 ceramic capacitors have lower capacitance accuracy and stability, they require higher tolerance. For military types the class 2 dielectrics specify temperature characteristic (TC) but not temperature-voltage characteristic (TVC). Similar to X7R, military type BX cannot vary more than 15% over temperature, and in addition, must remain within +15%/-25 % at maximum rated voltage. Type BR has a TVC limit of +15%/-40%. Class 3 barrier layer or semiconductive ceramic capacitors have very high permittivity, up to 50,000 and therefore a better volumetric efficiency than class 2 capacitors. However,