RE: your post #11, I had used the form tension wires for an "odd shape free form" form up in Canada at Hihium Lake doing the top platform base for a CasaG90 install...don't know if it was my posts you remembered, but glad it was something you were able to use...
RE: your post #13, My oven cooking floor is just the standard firebrick thickness (2.5"-3") and has performed well for me and my bread bakes. I do 15-20 loaves per firing (usually in batches of 5-10). Each batch of baguettes takes about 15 minutes to finish baking at 575-585F.
p.s. Agrasyuk - buttering the CMU blocks with mortar vs filling alternate cores...definitely more time/work mortaring than dry stacking (IMHO), can't imagine with the top slab weight and rebar tie-ins that there is any strength/mechanical advantage to the "buttering" method over the dry stack & core fill (IMHO). One thing that does come up however is that by mortaring the CMUs individually in place you do add some height (and length) to the stack--1/4" per mortar join. Measure a block-multiply that by # blocks of oven stand, plan on that length/height...butter the CMUs and the structure length/height will be longer & higher than you planned...just a thought






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