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,
Hybrid masonry Hybrid masonry The system was first introduced by David Biggs, PE in 2007 at the 10th North American Masonry Conference and was based on historical masonry construction and the practice of anchoring masonry walls in steel frames for out of plane strength. There are five different configurations of hybrid masonry. They consist of three different main types with two subsets; however, the first type does not allow both subsets. The three types consist of different constraint conditions within the steel frame and the two subsets are based on the anchoring of the vertical reinforcement in the masonry panel. Type I