Hanaldo (31/05/2016)
You need to use a shroud as well, otherwise you will end up with uneven heating. This is simply a sheet of metal that sits just in front of the fan and heater, and extends almost all the way to the edges of the oven but stops an inch or so short. It should have a cut out in front of the fan to allow the fan to pull air in, and then it pushed it past the heater element and forces it to circulate to the edges of the oven.
This keeps the temperature of the oven remarkably even, I've got a 0.4 degree difference between the middle and the edges of my oven.
As for the door, I quite slowly discovered that simple is always better. I spent months trying to come up with a solution for keeping the doors closed, and tried 4 different methods. In the end, I showed it to the fabricator I work with and it took him 2 minutes to weld up a piece of square tube with flat bar on each end that measures perfectly across the top and just wedges the doors completely shut. It takes 2 seconds to open and close the doors, there's no wear and tear, and it's just so simple and easy.
ahh yes i had seen that done and was thinking about maybe making a aluminium or steel box/shroud to put round it but i never knew about leaving 1 inch from the edges so thanks for that.
yes you could be right on the door front, i might make it like the one above and see how i get on with it (im thinking impact driver and 12mm socket will help reduce time
) im not sure how much ill be using the oven right now as im only planning to make my own stuff and maybe a few other bits for people if they so wish.
another quick question is do you draw air in from outside the oven or just keep it sealed tight or as tight as you can