Hi, I am looking at the feasibility of building an oven largely on my own. I contracted polio in 1954 when I was two years old. I am now affected by post polio syndrome and use crutches for short ambulation and a power wheelchair outside the house. So I am trying to design a stand that is within my physical capability (I can get some help) and within my budget. I am wondering if a stand could be constructed using a shelving unit that is currently on sale at Costco for about $67. It is a five shelf unit (shelves are 18" by 48"). Each shelf is rated to hold a static load of 1,000 lbs and the entire unit for 5,000 lbs. Two units could easily be assembled to form a 54" by 48" surface and and addition shelf could be used to add 18" to the front for the approach. I could use one or more 5/8" cement boards underneath the ceramic board insulation. I am thinking a 32" inch oven would meet my needs and fit on this stand.
I have searched the forum and read much of the content related to brick oven construction. I have not seen where such an approach has been proposed. This makes me think there is some major flaw in my thinking on this. Please give me your best advice for this build. It looks to me like the building of the oven itself can be done in small increments.
If the basic concept looks promising, I also would appreciate suggestions for dealing with the "foundation." I may be able to set this up on an existing slab. If so I could use the metal vertical rails that come with the unit perhaps with some addition support from stacked cinder blocks. If the location has to be on ground, I would need advice on a minimalist approach to footers. I live in Tallahassee, FL so frost and freezing should not be an issue.
Thanks for taking the time to read this post and for any advice you might have for me.
Thanks again, Bruce
I have searched the forum and read much of the content related to brick oven construction. I have not seen where such an approach has been proposed. This makes me think there is some major flaw in my thinking on this. Please give me your best advice for this build. It looks to me like the building of the oven itself can be done in small increments.
If the basic concept looks promising, I also would appreciate suggestions for dealing with the "foundation." I may be able to set this up on an existing slab. If so I could use the metal vertical rails that come with the unit perhaps with some addition support from stacked cinder blocks. If the location has to be on ground, I would need advice on a minimalist approach to footers. I live in Tallahassee, FL so frost and freezing should not be an issue.
Thanks for taking the time to read this post and for any advice you might have for me.
Thanks again, Bruce
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