Mobile Oven for Pizzabistro

[pizzabistro]

Re: Mobile Oven for Pizzabistro

David,
I don't know if I would be interested in this kind of material if it contains aluminum. I called the rep from aacs to get some quotes, for 24"x8"x8" blocks,60 in a pallet $268 plus freight from Fla to NY. With the price of diesel over $4,it might be an expensive proposition. If I had to build another house, I would go for styrofoam forms and pumped 3000psi concrete. Thanks for telling me.

[david s]

Re: Mobile Oven for Pizzabistro

To make the Hebel apparently powdered aluminium is mixed with lime and reacts to create a reaction and resulting gas which makes lots of tiny bubbles through the concrete. I'm told the factory is very secret and you can't take photos. But it would be fun to try and make the stuff.

[pizzabistro]

Re: Mobile Oven for Pizzabistro

TDVT,
a few years back I went to a builder show and there was a company that was selling these light weight blocks but they were expensive. I do have a small sample that I got at the show, it looks like the stone that people use to file the callus on their toes, almost like hard styrofoam. There is a company in the US called AACS,Inc(autoclaved aereted concrete systems) in Sanford,FLA., their phone# is 407 320-9989.

[TDVT]

Re: Mobile Oven for Pizzabistro

That Hebel material sounds great. I'm wondering if something similar is available in the US? The guys at MHA site that I linked to above seem to use some kind of pre-cast slabs as a base for their ovens.

[david s]

Re: Mobile Oven for Pizzabistro

The weight of my frame and supporting slab is: 40 Kg

[david s]

Re: Mobile Oven for Pizzabistro

I used 50 x50 mm (sorry about metric for you yanks) galv angle which is about 4mm thick with two flatbar rails on the bottom to support a Hebel floor. Hebel is a special lightweight airated concrete. It also has reinfoced steel bar running through it. It is ideal because it's strong and with all the air in it, it is areally good insulator. Weighs less than a third of normal concrete and can be easily cut with hand or power woodworking tools. Yes my oven is entirely refractory concrete. Insulated with 70mm vermiculite and a hard ferrocement outer shell 10mm thick.

[TDVT]

Re: Mobile Oven for Pizzabistro

Somebody told me to make a frame of 16ga metal studs and tracks and then put a sheet of wonderboard on top.

I think the metal studs are a bit lightweight for that application. If you just want a test rig I'd look for a piece of steel plate like 1/4"-3/8" thick (heavy!) & make a temporary base out of cinder blocks.

Check out all the Masonry Heater Association Workshops site. Links to all the previous years are at the bottom & they all have lots of photos. These guys have an annual meeting down in NC & seem to always put together a pizza oven for the weekend, which they then tear down. You'll get lots of ideas studying the photos, particularly for temporary/test stuff.

[pizzabistro]

Re: Mobile Oven for Pizzabistro

Hi TDVT,
oh my god, 2' of snow! This year in NY we got 3" total but for me it is too much after I lived in AZ for 2 years, I am thinking of going back. Somebody told me to make a frame of 16ga metal studs and tracks and then put a sheet of wonderboard on top. What do you think about doing the floor with clay and vermiculite and the rest with the firebricks? I need a small oven for now just for tests.

[pizzabistro]

Re: Mobile Oven for Pizzabistro

Hi David, thanks for your reply. Are these ovens made totally of ref. cement?
What is metal batten? I only need to fit 2 pizzas, one is ok too. My purpose is to test some doughs or recipes. I was thinking of making one with clay. What is the base or floor made of? Thanks

[gjbingham]

Re: Mobile Oven for Pizzabistro

That steel sounds like a better idea. The weight of the oven is not supported by the walls of the dome alone. As soon as you put insulation under the dome, I believe it will spread the weight of the dome, to some extent, on to the insulation layer inside and outside the actual circumfrence of the dome. In my small mind, I can imagine backer board holding up ceramic insulation board and maybe a layer of brick on the floor. Not much more than that. I've been wrong many times before.

[pizzabistro]

Re: Mobile Oven for Pizzabistro

Acoma,
thanks for your reply. The side yard is 5'wide by 40' long + another 25' in front of the house to the sidewalk. I should start selling my house this summer but I don't know how long it will take to the close. This will be a one time move from NY to AZ. I would like to use this oven to try some recipes because I would like to open a pizzeria in AZ. If the move does not work out for AZ because my daughter has one more year of HS, I will open in NY. I just need to make 3 pizzas at a time total. I like your idea of a small temporary oven until I move, could you elaborate on this?
Do you have any links or pix? Thank you for your reply

[TDVT]

Re: Mobile Oven for Pizzabistro

That was a bit unclear. I didn't mean to suggest placing weight on any unsupported backer board. It wouldn't hold.

My little oven design I'm working on is a kind of tapered barrel vault & the structural steel frame will be directly under all the walls. If I didn't skin the frame with steel (which I probably will), only the odd brick in the hearth would be supported by the backer/FB board.

For a Pompeii oven the frame would definitely have to be skinned with steel. The sketch puts the structural channel directly under the walls. I didn't draw in any of the hearth frame or landing frame, only the heavier structural members.

[gjbingham]

Re: Mobile Oven for Pizzabistro

Is the backer board going to support any of the weight of the oven? Maybe I'm misunderstaning, but I think you're going to need something quite a bit stronger. I'm still thinking an iron plate across that frame illustrated above would be better somehow. Interesting!

[TDVT]

Re: Mobile Oven for Pizzabistro

Something along these lines would be even better for a round oven, as the steel would be right under the oven wall plus it uses less material (less weight too). The area under the hearth & landing could have a frame of lighter weight material.

[TDVT]

Re: Mobile Oven for Pizzabistro

I have been contemplating/mocking up a small oven project for this spring/summer (if it ever gets here, still 2'+ snow!) that will use a base that may work for PB.

It seems to me that a huge amount of the weight of the ovens is in the hearth slab. While not specifically for portability, I plan to use a 3" steel channel frame with a rail every 6" on center. Channel is like half an "I" beam -
Sort of like this ]
Depending on the flange thickness, the 3" is around 5 lbs per foot.

I then plan to cover the frame with 1/2" tile backer, then 2 layers of FB board. My oven plan is for something smaller than usual, if it were full-size I would skin the frame with steel first & may anyway.

For a frame to hold a 42" Pompeii (5' X 6'?) the steel frame would weigh around 385 lbs. That is quite a bit lighter than the concrete slab/vermiculite slab that must weigh 1500+ ( I get 1300 lbs for a 5' x 6' slab 3.5' thick) & the steel would also make it easier to remove from a base & to transport.

Cracking is a whole other thing......