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My 40" Inch pizza oven in Florida

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  • Gulf
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by kbartman View Post


    Ok Guys,

    I poured the insulating/buttressing concrete yesterday. I think I should be able to remove form boards today. How soon can I put a fire in her. I'm getting anxious.
    I would give the portland in the vcrete at least 7 days to cure before firing.

    Leave a comment:


  • kbartman
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by mrchipster View Post
    KB,

    That sure is looking nice. How far from the real kitchen is the oven?

    And remember if you turn out a marginal pie..... you might get a dunk in the pool from the recipients for not being a pizza master.
    Thanks Chip,

    The kitchen is across the pool in the house. Hopefully I can master the pie soon and avoid the dunk, I'm sure I will with everyone expert advice.

    Originally posted by texman View Post
    just read through your thread. Nice Build. and well done. Congrats.
    Texman
    Thanks Texman,
    Coming from a master builder like yourself,that means a lot.

    I like your outer decorative arch I hope to do something similar. I noticed that there is no over lap of the outer vent arch and you have no smoke stains outside of the oven. I was considering having a over lap to avoid stains. The draw of the chimney must be the key.

    Hope to put a fire in her soon.

    Originally posted by stonecutter View Post
    The fact that you loaded the arch and removed the centering without a hinge failure proves you have enough thickness in your arch without adding a buttress. For your span of 20"....3"-3.5" thickness on your arch is sufficient.


    That said, you won't go wrong if...



    There is wisdom in caution.
    Thanks Stonecutter,
    I really appreciated all your advice and wisdom.


    Ok Guys,

    I poured the insulating/buttressing concrete yesterday. I think I should be able to remove form boards today. How soon can I put a fire in her. I'm getting anxious.

    Leave a comment:


  • stonecutter
    replied
    Re: My 40" Inch pizza oven in Florida

    The fact that you loaded the arch and removed the centering without a hinge failure proves you have enough thickness in your arch without adding a buttress. For your span of 20"....3"-3.5" thickness on your arch is sufficient.


    That said, you won't go wrong if...

    Originally posted by kbartman View Post
    ...I'll error on the side of safety.....
    There is wisdom in caution.
    Last edited by stonecutter; 09-06-2013, 06:46 PM.

    Leave a comment:


  • stonecutter
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by brickie in oz View Post
    Read this page, then the whole site.

    If you have to buttress a semi circle arch then surely you would have to buttress a semi circle dome too?
    Not necessarily....there are infinite variables which factor into whether buttressing is needed or not.

    One thing for sure, it won't hurt anything if a buttress is included in the build..good insurance.

    Leave a comment:


  • texman
    replied
    Re: My 40" Inch pizza oven in Florida

    just read through your thread. Nice Build. and well done. Congrats.
    Texman

    Leave a comment:


  • mrchipster
    replied
    Re: My 40" Inch pizza oven in Florida

    KB,

    That sure is looking nice. How far from the real kitchen is the oven?

    And remember if you turn out a marginal pie..... you might get a dunk in the pool from the recipients for not being a pizza master.

    Leave a comment:


  • kbartman
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by brickie in oz View Post
    Read this page, then the whole site.

    If you have to buttress a semi circle arch then surely you would have to buttress a semi circle dome too?
    Originally posted by jbruning View Post
    That page and site has a lot of interesting and helpful information.

    I buttressed my entry arch somewhat because I figured it needed it but more so because of my rudimentary masonry skills and fear that it could be weak because I didn't know what I was doing.
    John,
    I agree very good article good info, a little above my pay grade and my rudimentary skills also. I'll error on the side of safety. Hope to pour some insulating concrete around the arch today.

    Leave a comment:


  • jbruning
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by brickie in oz View Post
    Read this page, then the whole site.

    If you have to buttress a semi circle arch then surely you would have to buttress a semi circle dome too?
    That page and site has a lot of interesting and helpful information. From my understanding of their description on that page they distinguish between a ?circular dome? and an individual arch by describing the additional circular force acting within the dome structure. While the dome cross section is essentially a semicircular arch, absent this circular force the stand alone arch is seemingly less stable and as Tscarborough mentioned above it should have some buttressing.

    I buttressed my entry arch somewhat because I figured it needed it but more so because of my rudimentary masonry skills and fear that it could be weak because I didn't know what I was doing.

    Leave a comment:


  • brickie in oz
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by kbartman View Post


    Ok Guys,
    There seams to be some differing opinions going around........One reason I try to error on the side of caution.
    Read this page, then the whole site.

    If you have to buttress a semi circle arch then surely you would have to buttress a semi circle dome too?
    Last edited by brickie in oz; 09-01-2013, 11:29 PM.

    Leave a comment:


  • kbartman
    replied
    Re: My 40" Inch pizza oven in Florida

    Originally posted by oasiscdm View Post
    Looking good in. Still love your entry wide and very well built. Will look at your detail more when I get to this point. A way off at the moment.
    Thanks,
    Any questions let me know. Although I think there is a lot more experienced help here on the forum. I'll try to help ya anyway I can.

    Hope your boy has a great bday.


    Ok Guys,
    There seams to be some differing opinions going around........One reason I try to error on the side of caution.

    Originally posted by oasiscdm View Post
    Didn't think that was necessary for a hemispheric arch.
    Brickie?


    Originally posted by Tscarborough View Post
    Unless the material the arch is made of is strong enough in tension you need to. Even a hemispherical arch still has force vectors not in line with the legs.


    I'm incorporating a four inch rebar reinforced block buttressing wall on each side of my hemispherical arch. At the base of the arch a 2 1\2" void separation between block buttress wall, this will get larger as the arch curves. I plan to fill this with a vermiculite insulating concrete.

    I did not feel comfortable leaving my arch un buttressed.
    I think I should be able to sufficiently buttress my arch with the proper ratio mixed insulating concrete. I was thinking 6:1 vermiculite to Portland cement.

    What are everones thoughts and suggestions?

    Leave a comment:


  • oasiscdm
    replied
    Re: My 40" Inch pizza oven in Florida

    Looking good in. Still love your entry wide and very well built. Will look at your detail more when I get to this point. A way off at the moment.

    Leave a comment:


  • mrchipster
    replied
    Re: My 40" Inch pizza oven in Florida

    The caulk at that location will be black soon enough.

    Leave a comment:


  • kbartman
    replied
    Re: My 40" Inch pizza oven in Florida

    Still slow going here. My temporary enclosure to facilitate firing of oven, adding insulation, building permanent enclosure and stuccoing chimney, has turn out to be a major project in it's self. The rainy season will soon be over, and the need for the temporary enclosure will be less.......Oh well I can take my time............ the end of August is here already.

    I manage to finish the chimney penetration, finish my heat breaks and put some masonry fire clay home brew cladding on the dome. I used Koawool caulking to seal my heat breaks. The neutral white turn bright white after drying.......ouch. I wish I would have placed the fiber rope deeper into the recess and hid the caulking joint.....Oh well...........the joint is very firm and I agree with DJ and think it will hold up well..... I would have like to have used the safe stuff Utah used, but it was just too pricey at $43.85 each........Now that I think about it 23, bucks difference is nothing............

    Leave a comment:


  • K79
    replied
    Re: My 40" Inch pizza oven in Florida

    Keep a close eye on those lights in your oven. I almost melted the rubber coating on the wire with mine. My oven smelled like burnt rubber for a day or so. As far as the removable tray, I only used it when I wanted to end my fire for the night and close my door to keep the heat in when using the coal. Very easy clean up. I used it as well when I was doing my curing fires with wood and for this, yes I did remove that pan a few times to control my heat. Turned out very useful.

    Leave a comment:


  • UtahBeehiver
    replied
    Re: My 40" Inch pizza oven in Florida

    KB,

    Very nice to see you incorporate a lot of the items we cut our teeth on. Should be firing soon. I agree with DJ that the Pompelli Plans could use some modernizing.

    Leave a comment:

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