oven: 55" modular dome, steel stand, concrete board facade, stucco finish.
is it unusual for such an oven, after 10 days of curing/firing (slow, methodical, per fiting instructions) and three days of full, operating temperature fires (750-800 floor, 900+ walls & cieling), to still show signs of moisture being released?
my friend has such an oven and, now that he's beginning full fires, there are a few small wet spots (approx. 2" dia.) surfacing through the stucco walls. he also discovered that, after leaving a plastic work bucket on the roof of his oven (unfinished concrete board) over night, quite a bit of condensation had formed below the bucket (although the rest of the roof seemed dry). such moisture was not apparent during the curing process - it could be that he just didn't notice - and he thinks that the full fires are causing it.
anyway, i told him that i would ask the experts here (he does not have internet access) - i'm not sure where the oven originally came from (he got it at an auction) but it does look like it may be a forno bravo "ristorante" because of the unique steel archway opening. any help would be appraciated.
is it unusual for such an oven, after 10 days of curing/firing (slow, methodical, per fiting instructions) and three days of full, operating temperature fires (750-800 floor, 900+ walls & cieling), to still show signs of moisture being released?
my friend has such an oven and, now that he's beginning full fires, there are a few small wet spots (approx. 2" dia.) surfacing through the stucco walls. he also discovered that, after leaving a plastic work bucket on the roof of his oven (unfinished concrete board) over night, quite a bit of condensation had formed below the bucket (although the rest of the roof seemed dry). such moisture was not apparent during the curing process - it could be that he just didn't notice - and he thinks that the full fires are causing it.
anyway, i told him that i would ask the experts here (he does not have internet access) - i'm not sure where the oven originally came from (he got it at an auction) but it does look like it may be a forno bravo "ristorante" because of the unique steel archway opening. any help would be appraciated.
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