I am buildiing a Pompei oven INSIDE my kitchen. The constraints of the layout have limited my stand to 41" wide to 36" deep. Can the depth be increased through the use of a cantileavered landing?
I am backing into the dimensions...2.25" deep bricks ( I am in thermal mass school that wants a shorter heat up period), 3" insulation and .5" fireproof backer board. Based upon these numbers I am looking at an oven hearth of about 28". How do I design the opening height/ width- use the 67% of oven height rule? How does one design the landing area? exactyl over the slab? or use cantileaver to extend it a bit?
Rebar- I have peices longer than necessary for the support matrix. Can I just bend the peices instead of cutting them and wire them together?
Any photos of this stage of the project?
THANKS
I am backing into the dimensions...2.25" deep bricks ( I am in thermal mass school that wants a shorter heat up period), 3" insulation and .5" fireproof backer board. Based upon these numbers I am looking at an oven hearth of about 28". How do I design the opening height/ width- use the 67% of oven height rule? How does one design the landing area? exactyl over the slab? or use cantileaver to extend it a bit?
Rebar- I have peices longer than necessary for the support matrix. Can I just bend the peices instead of cutting them and wire them together?
Any photos of this stage of the project?
THANKS
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