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I'm looking to build a pompeii oven but I have a restricted space to build it in. Unfortunately the largest internal diameter I can achieve with my space is 28". Using the dimensions in the ebook I tried to recalculate the required vault height, door height & door width for my internal diameter. I came up with the following:
Vault Height: 11.25"
Door Height: 7.25"
Door Width: 13.05"
Can anyone verify if these are correct and will work?
Also any reccomendations or advice would be greatly appreciated.
Thank you!
Rino Look at my build, I have 29 inch cooking surface and I have all my measurements in the build.... This oven heats up nice and stays hot
How much would the heat retention be affected by trimming down the walls? Would I be better off using a full brick with a thin layer of vermicrete and FB blanket?
I plan on doing a rectangular enclosure, I guess I should have mentioned that earlier.
Following in on George's advice: if you're using a rectangular enclosure, you only have to trim the three edges of the dome where they approach walls. You don't need to put the metal studs there either: you can run a secondary sill above where the oven curves in.
If you're willing to sacrifice a bit of thickness off the dome wall you can easily increase your inner diameter by at least 2". That's exactly what I did on my current build. My dome wall thickness is 3" around the base diameter but used 4.5" thickness once there was enough clearance after the 4th course level.
I'm looking to build a pompeii oven but I have a restricted space to build it in. Unfortunately the largest internal diameter I can achieve with my space is 28". Using the dimensions in the ebook I tried to recalculate the required vault height, door height & door width for my internal diameter. I came up with the following:
Vault Height: 11.25"
Door Height: 7.25"
Door Width: 13.05"
Can anyone verify if these are correct and will work?
Also any reccomendations or advice would be greatly appreciated.
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