Re: 39" Stargate Pompeii
Hi Dennis
Slow but sure will win the race - and so far you are doing the right thing - it is looking good. If I had to do again I would take more care on the slab - but you are right it is not a race (except against the weather here - today rain stopped play again).
translate from the dutch (google made us all multilingual)
I like the shape of the arch with vertical sides = but after seeing Johns (Giannis) Aceves, Karangi Dude, Sharkey and some others, I realised that the semicircular arch in a hemisphere would allow me to cut all the arch bricks to the same pentagonal template which I could work out in advance.
This is why I chose the method I used. I used a radius of 10.5" raised 1.5" from the floor giving me a dome entry height of 12". I also raised the dome 1.5 inches to maintain the arch/dome integration. The IT has to be raised 1.5" to match these.
The attached drawing shows how I cut the arch (using a life sized version). The shaded pentagon on the left is the correct shape for that combination of dome and arch..
There was a lot of discussion on this with Gianni etc over at aceves thread.
http://www.fornobravo.com/forum/8/ac...d-16501-6.html
I am sure those guys are bored with it by now
So far it is working out as I expected. I cut the arch first and built the arch first and it ties in smoothly enough to the dome. Still have to fight the "droop" as you get higher up the arch but I think it will be OK.
It will be a bit short of the 63% ratio opening to dome but I am not sure if that is a big issue judging by this comment from James on the "Opening size" thread:
I feel I am close enough to that - except the 20" limit to the width - but
Anyway Dennis judging by the quality of the work you have done on your oven area and slab - I would say you will do a good job on the dome also. I find myself taking a bit more care when I feel I have to show my handywork to the forum members. Mind you they will never be too critical - all that stuff is "between the lines" as it should be
Hi Dennis
Slow but sure will win the race - and so far you are doing the right thing - it is looking good. If I had to do again I would take more care on the slab - but you are right it is not a race (except against the weather here - today rain stopped play again).
For the arch/dome transition - I am planning to take the approach shown in the 4th picture down on this site for the last row.
The back of the arch is clearly visible. As you can see the shape of the stone is quite complex, but not so impossible.
The idea is that the sixth row of bricks there will soon run smoothly over it. As mentioned, the tailoring of the arch stone is the hardest drawing
The idea is that the sixth row of bricks there will soon run smoothly over it. As mentioned, the tailoring of the arch stone is the hardest drawing
This is why I chose the method I used. I used a radius of 10.5" raised 1.5" from the floor giving me a dome entry height of 12". I also raised the dome 1.5 inches to maintain the arch/dome integration. The IT has to be raised 1.5" to match these.
The attached drawing shows how I cut the arch (using a life sized version). The shaded pentagon on the left is the correct shape for that combination of dome and arch..
There was a lot of discussion on this with Gianni etc over at aceves thread.
http://www.fornobravo.com/forum/8/ac...d-16501-6.html
I am sure those guys are bored with it by now
So far it is working out as I expected. I cut the arch first and built the arch first and it ties in smoothly enough to the dome. Still have to fight the "droop" as you get higher up the arch but I think it will be OK.
It will be a bit short of the 63% ratio opening to dome but I am not sure if that is a big issue judging by this comment from James on the "Opening size" thread:
Opening height does depend on dome height, and 60% is an OK rule of thumb -- though it is something of an urban legend. There is no perfect formula, and I have never seen it used in the context of an Italian brick oven. For example, the ancient ovens have really high domes (you can almost stand up in them), so the opening height to dome height ratio on those is tiny. Equally, as brick ovens gets larger and the dome gets higher, there is no reason to make the opening taller than 12"-13" -- the size you need to get a roast in and out. So in that case the ratio of opening height to dome height gets smaller and the ovens simply perform better.
If you have a 42" oven, with a 20" dome, an 19"W x 12"H opening should work nicely. Good access, good thermal characteristics.
If you have a 36" oven with a 17"-18" dome, an 18"W x 11"H opening would be good.
If you are building a Volta Bassa (low Naples style dome), you should bring your opening down an 1" or so -- but makes sure you can still fit in a turkey.
If you want to maximize heat retention, you can always arch your oven opening (higher in the middle for a roast), but lower on the sides for heat retention
If you have a 42" oven, with a 20" dome, an 19"W x 12"H opening should work nicely. Good access, good thermal characteristics.
If you have a 36" oven with a 17"-18" dome, an 18"W x 11"H opening would be good.
If you are building a Volta Bassa (low Naples style dome), you should bring your opening down an 1" or so -- but makes sure you can still fit in a turkey.
If you want to maximize heat retention, you can always arch your oven opening (higher in the middle for a roast), but lower on the sides for heat retention
Anyway Dennis judging by the quality of the work you have done on your oven area and slab - I would say you will do a good job on the dome also. I find myself taking a bit more care when I feel I have to show my handywork to the forum members. Mind you they will never be too critical - all that stuff is "between the lines" as it should be
Comment