As the heading says "Electronics Help"
I am in the thought and reading stage of my oven build
I intend using a indirect oil fired space heater as the heat source).I think I can over come the space heater start up and cool down cycles by leaving the space heater on all the time and not use the space heaters in-built temperature control link that shuts down and re-fires it as and when required (the start up is no big deal but the cool down blows cold air for ages)
BUT
With the space heater on all the time, this will give me a problem of maintaining a constant temp in the oven.
My plan to get around this is to have the duct into the oven from the space heater split - teed, so as the oven needs heat it goes straight in, but when its up to temp a flap / vane in the duct moves and sends the heated air to the shop and not into the oven unless it needs it.
As a mechanical biased person in sounds simple
what I want is a PID temperature controller with a thermocouple in the oven, a rotary actuator mounted on the flap spindle to either open or close the inlet into the oven (ideally it would be proportional) so when the oven calls for heat the flap opens and then feathers the amount of heat being allowed into the oven to maintain the temp proportionally (I think that's the hysteresis bit).Can I find the right bits of kit to do this - Yes individually, Do I know how to get them working with each other to do what I want - No, I haven't got a clue.
My cry for help is aimed at the electronic gurus out there who understand this electronic wizardry who can help me put together a shopping list of items that will work/talk together and control the oven temp and maybe a simple wiring diagram
I have gone round and round googled most things now and I am still confused
Any help would be greatly appreciated
Just in case you have read this far, the reason I want to use a oil fired indirect space heater are:
1, I do not have sufficient power to run both an electric oven and my PM 45 at the same time + compressor, drier, lighting+ + +
2, I thought the indirect option would give a cleaner hot air supply into the oven, no burn or exhaust fumes and smut to contaminate the oven
3, I thought it was going to be easy
mechanically it is 
Its the question above that's stopped me dead in my tracks at the moment 4 I thought it was a good idea at the time
