Sorry if this has been covered before (which I'm sure it has), but...
I am soon to start building an enclosure for an Ephrem 2061. (I've already bought the bricks, so there's no going back now!) This is a small domed oven made from cast volcanic rock (or somesuch) and consists of 6 parts I believe - 4 sections for the cooking floor and 2 left and right halves of the dome.
All this will be supported on a regular concrete slab (suitably held up by load-bearing walls and piers), and covered with a tiled roof on brick walls.
Now, I am pretty much sold on the idea of mounting the oven on FB insulating board - or insulating firebricks - but I don't know what to fix to what - and if so, with what. The oven manufacturer says to bed the floor on "a thin layer of lean mortar" and to place the dome on that without mortaring. My concern is that the heating/cooling and consequent expanding/contracting of the oven will (1) cause the mortar bed (or oven floor) to crack if it is mortared, or, shuffle away from its original position if not. Ditto for the 2 halves of the dome section. I've seen heat resistant silicone - which would seem to fulfil the promise of holding everything whilst giving flexibility for movement, but it is only good for up to 300 degrees c. Some people say mortar everything, others say just to rest it all in place, but the truth is I just don't know. I'm thinking of perhaps setting it on ceramic fibre blanket with stove rope 'cushion' round the edge. What about keeping it centred and held down with strong springs all round? (Only kidding, but you get what I'm saying!)
Basically, I don't want anything to crack, but I don't want it to move either.
Cheers guys...
I am soon to start building an enclosure for an Ephrem 2061. (I've already bought the bricks, so there's no going back now!) This is a small domed oven made from cast volcanic rock (or somesuch) and consists of 6 parts I believe - 4 sections for the cooking floor and 2 left and right halves of the dome.
All this will be supported on a regular concrete slab (suitably held up by load-bearing walls and piers), and covered with a tiled roof on brick walls.
Now, I am pretty much sold on the idea of mounting the oven on FB insulating board - or insulating firebricks - but I don't know what to fix to what - and if so, with what. The oven manufacturer says to bed the floor on "a thin layer of lean mortar" and to place the dome on that without mortaring. My concern is that the heating/cooling and consequent expanding/contracting of the oven will (1) cause the mortar bed (or oven floor) to crack if it is mortared, or, shuffle away from its original position if not. Ditto for the 2 halves of the dome section. I've seen heat resistant silicone - which would seem to fulfil the promise of holding everything whilst giving flexibility for movement, but it is only good for up to 300 degrees c. Some people say mortar everything, others say just to rest it all in place, but the truth is I just don't know. I'm thinking of perhaps setting it on ceramic fibre blanket with stove rope 'cushion' round the edge. What about keeping it centred and held down with strong springs all round? (Only kidding, but you get what I'm saying!)
Basically, I don't want anything to crack, but I don't want it to move either.
Cheers guys...
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