While building my own Pompeii in Holland I was approached by a restaurant who asked if I could help build their commercial oven. They were thinking of a diameter of 70"-80". Anyone ever done that? It would be taking the Pompeii oven another step forward. Can anyone reflect on additional sizing of such an oven, mortar for an every-day-use-oven and the costs of building the dome versus buying one?
No announcement yet.
Big commercial Pompeii oven?