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I'm at the design stage for putting an indoor pizza oven in my condo being built in Portsmouth, NH. It's very exciting! The home is currently framed and under construction. My kitchen design calls for a corner pizza oven and I'm trying to validate any assumptions so when we go to build the oven we won't be surprised. The plan is to use a Casa80 kit with a custom dome design around it. I've read through the Pompeii manual and spent some time going through these boards. Below I've summarized some of my high level questions that I'd love to get some help with from people that have experience.
AESTHETICS
1. I understand the idea of using the FB insulation and wire to sculpt the oven into the shape you want. That makes sense for the dome. For the face of the oven if I wanted to shape squared edges for example how would you do that? The pompeii manual suggests using pencil rebar, stucco mesh and filling it with insulating concrete. Does that roughly sound right? As an example of what I'm talking about look at the face of the below oven which would require a lot more sculpting than the Casa80 provides out of the box. I'm asking how to achieve something like that with the Casa80. Would sculpting with additional brick make more sense than the pencil rebar and concrete? How would you insulate this?
2. I think the metal scales on the dome shown in the example look incredible, anyone have experience with something like this or an idea of how you would secure the metal to the dome to achieve it?
STAND
1. The pompei instructions call for concrete blocks for the stand. What would be most appropriate indoors? I assume this would not go on top of the kitchen hardwoods?
2. Does the oven need to be built in place? Or can it be moved onto the stand? Since it's in the corner it's difficult to build in place. I'm trying to figure out if this needs to be installed before the cabinets and what the ordering should be.
VENTING
1. The venting is probably going to require two 90 degree turns to get the vent over to the chimney which is about six away. I'm going to speak with our HVAC tech and the city inspector but wondering if anyone has experience with indoor venting and any pitfalls. I know the vent included in the Casa80 is not supposed to have more than two 30 degree turns so this is pretty concerning. The last thing I want is an oven that can't vent properly with smoke escaping.
2. We're trying to minimize space and so the design we have has nothing built out from the oven landing, The Casa80 has a brick face option, is this just purely cosmetic or does the extended entry help with venting at all and preventing smoke from escaping the oven? My assumption is it's mostly cosmetic and if the vent is working you should be fine?
Thanks, I'm looking forward to sharing this journey with everyone!
AESTHETICS
1. I understand the idea of using the FB insulation and wire to sculpt the oven into the shape you want. That makes sense for the dome. For the face of the oven if I wanted to shape squared edges for example how would you do that? The pompeii manual suggests using pencil rebar, stucco mesh and filling it with insulating concrete. Does that roughly sound right? As an example of what I'm talking about look at the face of the below oven which would require a lot more sculpting than the Casa80 provides out of the box. I'm asking how to achieve something like that with the Casa80. Would sculpting with additional brick make more sense than the pencil rebar and concrete? How would you insulate this?
2. I think the metal scales on the dome shown in the example look incredible, anyone have experience with something like this or an idea of how you would secure the metal to the dome to achieve it?
STAND
1. The pompei instructions call for concrete blocks for the stand. What would be most appropriate indoors? I assume this would not go on top of the kitchen hardwoods?
2. Does the oven need to be built in place? Or can it be moved onto the stand? Since it's in the corner it's difficult to build in place. I'm trying to figure out if this needs to be installed before the cabinets and what the ordering should be.
VENTING
1. The venting is probably going to require two 90 degree turns to get the vent over to the chimney which is about six away. I'm going to speak with our HVAC tech and the city inspector but wondering if anyone has experience with indoor venting and any pitfalls. I know the vent included in the Casa80 is not supposed to have more than two 30 degree turns so this is pretty concerning. The last thing I want is an oven that can't vent properly with smoke escaping.
2. We're trying to minimize space and so the design we have has nothing built out from the oven landing, The Casa80 has a brick face option, is this just purely cosmetic or does the extended entry help with venting at all and preventing smoke from escaping the oven? My assumption is it's mostly cosmetic and if the vent is working you should be fine?
Thanks, I'm looking forward to sharing this journey with everyone!
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