New Build

[david s]

We were in Rome early last year and i noticed a great example of failing semicircular arches.The Colleseum has part of it collapsed and those arches that are not supporting each other progressively fail like dominoes. Zoom in and take a look at the arches on the end. The repairs done are an attempt to stop this chain reaction.

[danjmath]

thevance53@gmail.com , I actually am in need of some more perlite, as I somehow miscalculated the volume I needed. I have 4 cubic feet, and will need to fill a space 59x62x3, which gives me ~6.4 cubic feet. Maybe we can trade some work/supplies. Send me a PM if you would like to.

My build can be seen at: https://community.fornobravo.com/for...6-beginner-wfo although I need to updated it. I poured my top hearth layer on Monday.

From the pictures, the actual cooking floor will be 7 inches(I think) above where the front part is. The back space will be filled with 3 inches of p-crete, so its level, then 3 inches(or 2) of CaSi board, then 4 inches for the firebrick floor.

You can see roughly the height in the pictures below, though I don't have measurements with me atm(I should write those somewhere other than a piece of paper.)

I bought my brick and a tile saw to cut it on KSL, keep your eyes out there, as occasionally some comes up for a good price, but usually goes pretty quick.

[thevance53@gmail.com]

I was planning on modifying the barrel design as mentioned, but you guys have me totally second guessing myself on the barrel vault. I only have the hearth slab poured and starting to work on the p-crete, so not too late to change. Is there a plan or detail on the size of bricks you have to cut for the dome? Have ther been documented failures of semi-circle barrel vaults?

[UtahBeehiver]

A good baseline, although somewhat dated is the Forno Bravo Pompeli eplans available for $3. It talks about the benefits of the dome shape.

https://www.fornobravo.com/store/pom...book-v2-0-pdf/

There are also a great tool developed by Deejayoh that calcs brick angles, numbers, etc for dome builds

https://community.fornobravo.com/for...ulator?t=18131

There is nothing wrong with a barrel shape, If done RIGHT, IE as I mentioned before, look at Tscarbourgh's build. I does require sidewall reinforcement which the plans I saw did not seem to show any.This forum is almost primarily dome or semi dome ovens.You are at a turning point on whether to build a dome or a barrel. You will have a great resource on dome construction on this site. I am also available locally if you need advice.

[thevance53@gmail.com]

Thanks Russell. I will take you up on that. Maybe just a quick consult when I am about top start brick, hopefully next week if that works?

[UtahBeehiver]

Sent you a PM

[thevance53@gmail.com]

Just started to layout the first chain before I make the form for my p-crete and CaSi board. Anyone have any comments before I take the plunge? All the perimeter bricks will be cut down to 4-1/2" I have a 1" lip at the inner arch for a door. I was a little concerned about how the brick chip at the intersection between the dome and the inner arch, and was considering moving the brick to the inside of the dome, but figured that would just decrease the area of the oven.

[UtahBeehiver]

Good decision on dome vs barrel. You mention you have a wet saw, can't you cut the brick to eliminate the chip?

[deejayoh]

Hard to tell anything really, until you've cut the bricks to size. Devil is really in the details. You are right that the intersection of the dome and arch requires planning. You want the bricks there to look like the ones in this picture

https://scontent.fsnc1-1.fna.fbcdn.n...93180742_o.jpg


Also, you probably want to cut/lay out your floor before you start your first course.

[Gulf]

................. I was a little concerned about how the brick chip at the intersection between the dome and the inner arch, and was considering moving the brick to the inside of the dome, but figured that would just decrease the area of the oven.

Dejay is setting you on the right course. As your layout appears right now, your inner arch is setting too far forward. That will cause you to have to stretch the upper courses to meet the inner arch. Setting it correctly for a hemisphere will not decrease the ovens foot print below the radius of the IT. But, setting it too far forward will increase it. That is called a "Beaver Tail". Not a real problem, it has been done on purpose. However, like Dejay says, it "requires planning", and it will make your cuts easier when you get to those upper courses that intersect the inner arch .

[UtahBeehiver]

Here is a pic showing what Gulf/Dejay are talking about with the placement of the arch form and how the IT helps position the edge of the inside of the arch which at the base which is also the inside of the dome. It also shows how to cut the brick to minimize the chip you were talking about.

[thevance53@gmail.com]

I think I can make the chip a full tile to move the Arch back, which may allow me to move the whole thing forward on the hearth. I am a little concerned with how far back the oven will sit from the front of the hearth. Nope, no brick saw yet. I am trying to borrow one from a stone mason I know, but may end up with a HF saw, if I can't find one on KSL or my other connection falls through.

Thanks to all for the input. P-crete tomorrow.!

[JRPizza]

And here is a graphical representation of the TDC arch brick sitting on top of the arch form (in my case a 12.25 inch high opening). If the brick moved too far to the left the dome would have to come out to meet it. You want to make sure the brick intersects the dome completely.

[thevance53@gmail.com]

So your inner Arch is 24.5" wide? I thought that one was closer to 20"? What was the interior width of your outer arch? These are some of the dimensions I have had a hard time finding.

[thevance53@gmail.com]

Missioin accomplished. Too bad I don't have my brick saw yet or I could be starting to cut bricks.