A client of ours, Barry P, managed to buy a modular oven (manufacturer unknown) from a pizzeria in the Toronto area that was going out of business. It's a big guy: 53 inches deep. When I saw it in pieces in his barn, I thought "this ain't gonna be easy." The oven had seen a lot of use, and a few of the pieces had been broken, probably during disassembly. We discussed options, including repair methods, adding extra mass under the oven floor, stand dimensions and materials, insulation, etc. Benji, an extremely capable guy who works for Barry, welded up the stand. To say it's not going anywhere is an understatement.
For insulation, we used 3 inches of Durablanket, put on in 1 inch batts, alternating the seams, layer to layer. Then chicken wire. Then 3-4 inches of Matrilite 18 castable refractory insulator (about 5 inches at the apex of the dome). Originally, the plan was to build a surround for the oven itself, but when the owner saw how well the Matrilite formed, he decided on a stuccoed dome. It's now curing, waiting for the addition of the chimney (Excel is the manufacturer) and the stucco.
See, it is possible to give an old horse new legs. Check the pics. Sorry about the typoooo in the heading; don't know how to fix it.
Jim
For insulation, we used 3 inches of Durablanket, put on in 1 inch batts, alternating the seams, layer to layer. Then chicken wire. Then 3-4 inches of Matrilite 18 castable refractory insulator (about 5 inches at the apex of the dome). Originally, the plan was to build a surround for the oven itself, but when the owner saw how well the Matrilite formed, he decided on a stuccoed dome. It's now curing, waiting for the addition of the chimney (Excel is the manufacturer) and the stucco.
See, it is possible to give an old horse new legs. Check the pics. Sorry about the typoooo in the heading; don't know how to fix it.
Jim
Comment