81 Inch First Build (and first post)

[windage]

Do you have any normal cracks in the dome?

3 years ago, I had to reset one taper brick in the inner heat dome, near the arch. The outer arch also got rebuilt about 5 years ago..it got hit by careless wood loading. There are cracks in that outer arch now that I will need to address in the next year or two..but nothing critical.

[MarkJerling]

11 + years and the big ole oven is still cranking out great food!

Wow! Impressive oven! How well has the soapstone floor worked out?

[windage]

Wow! Impressive oven! How well has the soapstone floor worked out?

wonderful...best floor possible..minor galling on one stone block..otherwise great condition!

[david s]

I've just finished the render coat on a 64" (1600mm) internal diameter monster oven last night. It was particularly difficult because it's a corner build and up very tight against the walls. The only way to access the back half of the oven was by crawling under the stand and working from the tiny triangle at the back. I hate corner builds.

[windage]

David S...nice little build you got there..yeah..the wall situation is not fun, one of my mobile builds was in a semi trailer, up against one wall...see that build in this thread;
https://community.fornobravo.com/for...-in-moving-van

[MarkJerling]

wonderful...best floor possible..minor galling on one stone block..otherwise great condition!

Sounds fantastic. I'd love to get my hands on some soapstone. Pretty much impossible to get here.

[windage]

David S...nice little build you got there..yeah..the wall situation is not fun, one of my mobile builds was in a semi trailer, up against one wall...see that build in this thread;
https://community.fornobravo.com/for...-in-moving-van

ooops...David S..I just went to that thread and noticed you had asked me a question regarding how it held up being moved around alot..I assume you saw the build pix on that one... Happy Baking!

[windage]

Sounds fantastic. I'd love to get my hands on some soapstone. Pretty much impossible to get here.

I ordered it through a stone broker in Brazil, had it shipped to the US, then trucked to the nearest terminal 2 hours away...the story and photos may be in the early part of this thread

[windage]

I just want to update the forum on the big oven it's still going strong we have been open 14 years now and the business is growing

[SableSprings]

Your success (and the oven) are certainly the perfect testimony to "doing it right" instead of cutting corners. Nice pizza skin toss picture!

[UtahBeehiver]

Can't believe it has been 14 years. Congrats and continued success.