Originally posted by DaveW
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Dave, there will be two significant changes to the next oven.
First, I will use 5" of vermicucrete topped by four inches of insulation-board. The vermicucrete alone just isn't sufficient to keep major heat loss from the deck of the oven, for those who built their oven with just the vermicucrete put your infrared on the top of your wood storage area at the height of temp and you will see what I mean.
The second change will be that the final coarse of concrete brick for the foundation will be replaced with a steel structure that will be "forkliftable". I want my next build to be my last build, no matter how many moves I have left in me.
Regarding a slow heat up, I try to get it up as fast as possible summer or winter. This will be the third winter of use with some miserably cold temps in Wisconsin and it hasn't affected the oven at all. The cracks I have are the same ones that occured during the original cure and they haven't gotten any larger. As someone said somewhere on the forum, if the oven is dry (and if not you have a bunch o other problems) going from 50 to 1000 isn't that much different than going from 0 to 1000.
Thanks Dave,
Jim







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