Hi all from Aussie

[Aussie Pete]

Re: Hi all from Aussie

thanks david, ok, i think my dome height will be about 18" high, i think that seems ok.

now for a silly question...when placing the door in place, does the door get placed in front of the flue entry or behind? i've seen pics of ovens with doors both ways...which is correct?

[david s]

Re: Hi all from Aussie

Oven opening height divided by oven interior height = 1/1.618
Therefore oven interior height = oven opening height x 1.618

A low dome is apparently better for cooking pizza because the dome is closer to the food. In practice I don't think it matters much. I designed an oven with a high dome while all the other measurements and specs were the same. I couldn't see that it cooked any differently. It performs exactly the same as my original oven. If you have a low dome then your oven opening height will also be correspondingly lower which may create problems fitting large things in, although if you are planning a large oven this will not be a consideration. A higher dome will create a larger combustion volume which will mean an increase in fuel usage.

Regarding the flue gallery height it seems a bit daft to me to make it lower than the oven opening height because you won't be able to fit your oven door past it very easily. If the flue gallery height is larger then it makes it much easier to work the oven. Likewise a flue gallery wider and flared towards the outside mouth makes the oven easier to work as well. I also like an entry that is shallow so you don't have to reach in so far, or jab little kids in the head with rediculously long handled peels.

[Aussie Pete]

Re: Hi all from Aussie

ok...i think i have found the table outlining the measurements of dome height & door height/width.
i've put the table i found below.
My new question, whats the pro's & cons for a low or high vault dome?
the answer to this will obviously determine what i will be cooking, and i have mentioned previously what i want to do...(in short, everything ).
Also, the question about the flue/chimney exit, should it be lower or higher than the door height?. my guess it needs to be maybe a little higher than the entry arch...is this correct?
i'm a little confused, because i have seen lots that are about the same height as there entry arch.
Am i making sense??

[Aussie Pete]

Re: Hi all from Aussie

yeh yeh...i know all about the ratio....i just need someone to help me work out the maths for the internal height of my dome, in relation to my door height.

can anyone help me find the thread that may explain the maths about it all??.

[david s]

Re: Hi all from Aussie

As a point of interest 62% happens to be the Golden Ratio or phi 1:1.618, used by artists and architects for centuries.

[Aussie Pete]

Re: Hi all from Aussie

sorry David, when i said my oven door was 19"x11.5", i meant the door entry, i haven't made the actual door yet. Thats just the size of the entry.
sorry for confusion

[david s]

Re: Hi all from Aussie

You need to make the entry arch slightly bigger than the oven mouth otherwise you will have difficulty fitting the door in.

[Aussie Pete]

Re: Hi all from Aussie

because i haven't completed my dome ( or even started it yet), i'm wondering about the dome height in relation to the door height & width. i'm aware of the 61-65% ratio of dome -door, could someone please explain as an example method or direct me to the threads that explain this theory. i know there here somewhere, but can only find bits & pieces from different threads on the idea.
For anyone interested, my door is 19"x 11.5" and the dome width is 39". I need to find out how high i should make the dome height and what height i should start the flue entry.
I'm a little confused because i have seen flue entries the same height as the door, and on some other ovens, the flue is higher.
I need to get this ratio mix right....help much appreciated.
Also...i know different vault heights are directly related to what type of cooking you want to do.
So....i want to make pizza's (the obvious one), i want to retain nice heat so i can slow cook some various dishes, and i definately want to make breads..
thanks for any help.

[Aussie Pete]

Re: Hi all from Aussie

i think most of that explanation went over my head, but i kinda got the idea, still not sure on actual load bearing capabilities of my arch design.....thats ok....i'll wing it
theres not a lot of load going to be on top anyway...so the Aussie way.."she'll be right mate"

cheers Al

[Aussie Pete]

Re: Hi all from Aussie

thanks Al..

[brickie in oz]

Re: Hi all from Aussie

Read this.
Auroville Earth Institute
Its all about counteracting the downward thrust/weight of the arch.
(you have to have more mass on the sides to stop the arch from flattening out like it wants to.)

Flat arches have held up for centuries.

[Aussie Pete]

Re: Hi all from Aussie

so theres nothing special i need to do when doing the arch....or is it a case of just prey like mad it stays up.

[brickie in oz]

Re: Hi all from Aussie

should i scuff or score the bricks a bit to help the mortar bite to them?.

Wont make any difference, if the mud lets go it still lets go..

[Aussie Pete]

Re: Hi all from Aussie

I'm about to do my front arch, is there anything special you need to add to the mix to help it stay up, i've seen some builds and they've got a heap of weight ontop of their arch, my refractory arch bricks are very smooth on each side, should i scuff or score the bricks a bit to help the mortar bite to them?.

[Aussie Pete]

Re: Hi all from Aussie

thanks rob will try Darren next week.