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,
Eurocode 6: Design of masonry structures to be designed and constructed satisfactorily in order to comply with the design assumptions of other parts of EN 1996. EN 1996-3 provides simplified calculation methods or simple rules to facilitate the design of particular types of masonry walls. Eurocode 6: Design of masonry structures In the eurocode series of European standards (EN) related to construction, Eurocode 6: Design of masonry structures (abbreviated EN 1996 or, informally, EC 6) describes how to design buildings and civil engineering works, or parts thereof, in unreinforced, reinforced, prestressed and confined masonry, using the limit state design philosophy. It was approved by the European