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Casa 110 installation tale
I have been lurking in the background for several weeks now and it time to start posting my tales. I live in Orange California and do not have to put up with weather delays and such.
I bought a Casa 110 from Forno Bravo a couple three months ago and this morning I lit the inaugural fire on my way to pizza heaven. Seven days seems so far away, yet so close.
I?ll be posting photos as soon as I take the time to figure the proper method to do so, or I?ll be providing a link to Google?s Picasa. Nevertheless, back to the start of the journey?
After a long internet based learning process, along with a visit to several manufactures locations [caught James in Healdsburg at the vineyard before he escaped to Florence] I decided to build the Casa series. I had difficulty deciding between the 90 and the 100. I finally choose the 100, after all bigger is sometimes better.
When I called Tammy to place my order she said that they had just shipped their last 100 and that they did not have any on order. However, just waiting to clear customs was a couple of 110?s. So, I ordered the 110 as what difference was another couple of centimeters [more on this later].
In the meantime, my prefabbed BBQ island structure was delivered [of course, based on my earlier intentions of buying a 90 or 100] and put in place. The base section for the 110 is constructed of square steel tubing with several cross supports at the top and a support in the center. It handles the weight with out any problem. The outside corners are five feet wide with a cut corner, as the oven will set in the corner of the island with one side against a block wall. The outside of the island is covered in cement board.
I decided to use SuperIsol as my base as a simpler installation [in lieu of concrete and vermiculite] and placed it directly on the cement board top of the stand. Long screws secured it in place. I had insured that the stand was level prior to installing the insulation layer.
More to follow?
J W
I bought a Casa 110 from Forno Bravo a couple three months ago and this morning I lit the inaugural fire on my way to pizza heaven. Seven days seems so far away, yet so close.
I?ll be posting photos as soon as I take the time to figure the proper method to do so, or I?ll be providing a link to Google?s Picasa. Nevertheless, back to the start of the journey?
After a long internet based learning process, along with a visit to several manufactures locations [caught James in Healdsburg at the vineyard before he escaped to Florence] I decided to build the Casa series. I had difficulty deciding between the 90 and the 100. I finally choose the 100, after all bigger is sometimes better.
When I called Tammy to place my order she said that they had just shipped their last 100 and that they did not have any on order. However, just waiting to clear customs was a couple of 110?s. So, I ordered the 110 as what difference was another couple of centimeters [more on this later].
In the meantime, my prefabbed BBQ island structure was delivered [of course, based on my earlier intentions of buying a 90 or 100] and put in place. The base section for the 110 is constructed of square steel tubing with several cross supports at the top and a support in the center. It handles the weight with out any problem. The outside corners are five feet wide with a cut corner, as the oven will set in the corner of the island with one side against a block wall. The outside of the island is covered in cement board.
I decided to use SuperIsol as my base as a simpler installation [in lieu of concrete and vermiculite] and placed it directly on the cement board top of the stand. Long screws secured it in place. I had insured that the stand was level prior to installing the insulation layer.
More to follow?
J W
The dome reached about 400F and the outside stayed cool. The ambient temperature was in the mid 60?s and I could not detect any hot spots on the dome.
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