Camp chef stove-oven on guides?

[noseoil]

I looked at a build this weekend which has the same stove-oven combo unit I'm planning on putting in our tear. I have a question for anyone who has used one for a while. Do you have guides to allow it to track in and out, for times when the oven is being used & hot, or is it a fixed installation?

My concern is that the oven will get pretty hot if we're cooking a pizza or something, and I don't want to catch the galley on fire. No worries about the cook top portion, that should work well enough when it's parked in the counter with the burners lit, but the oven may be a different story. Here's a picture of what we will be using in the build. This is Jerry's rig with the stove-oven built in place. He has about a 1 1/2" gap around it, but hasn't used it yet, so no feedback from his installation yet. He did a very nice job on his build.

I've also thought of just using a sheet metal panel (aluminum) on 3 sides & the bottom, to create an air gap around the oven and provide a barrier against the heat and protect the wood. As always, your input is valued, especially if you have one of these things and use it regularly to cook in your rig. Thanks, tim

[Esteban]

I have a Camp Chef Oven. It will be on a roll out drawer in the galley. It will be pulled out from under the counter top when cooking. Halfdome Danny has pictures somewhere showing how he did his.

[Steve_Cox]

Tim,
I used 100# drawer slides with the oven sitting in a short sided drawer. It worked well and gave more usable counter space over the oven. My Outback oven was a made the year before the added the fold up wind screen on the top. The drawer concept would have worked good with the newer models too.

[halfdome, Danny]

I mount the Champ Chef stove oven in a 1/2" thick tray with a front that matches the doors.
I use 100# full extension side guides and the stove is turned around to face to the right (curb side) for easy access for the cook.
We have cooked in the oven for 40 minutes at a time and let it cool before returning to the storage position.
Make sure you leave enough room for the galley lid to close if you mount it this way.
Danny

[noseoil]

Thanks for the kind replies. I guess I'll stick with the drawer guides for mine. The guy who did his in the above picture told me they are "well insulated" so I looked at mine tonight & there is no insulation at all. His may have some, mine has none. There is an air space between the oven box & the outer side panels, but nothing to act like insulation. I guess I could pack it with vermiculite, but that's a bit much, even for me....

I was thinking I was doing a bit of "overkill" on mine, but the guides will help keep things cooler and safer in general. Danny, I like the idea of having it face the curb, so that's what I'll do for the layout. I just need to have a flex hose made to go from the 1/2" pipe to the stove, and figure some way of keeping the hose safe when in use and then stow easily when the stove is pushed back in place. Will post to my build when I get to that point (next year perhaps?). tim

[Kharn]

My oven comes out and goes on a side table for cooking, since I store my pots/pans in a cabinet above its storage position (blocked by the wind shield) and if the gas regulator were attached I wouldn't be able to slide the oven back into position (and I couldn't figure out a good way to lock the drawer in the extended position). The cooking surface is also too high when seated in the storage drawer that my wife couldn't use it comfortably in that position.

Air is an incredibly good insulator, having a sufficient gap between the oven and the exterior body would suffice, but you should check the manual for stand-off distances.