47" - Pompeji

[CvC]

Some pictures of my 47" - Pompeji-oven:




This is how I started, I dug a hole 2,5 m * 2,5m, 0,7 m deep-







Ready for concrete!



Our dogs, the breed is called "Hovawart", which means that they will protect your home. They do!

[UtahBeehiver]

Re: 47" - Pompeji

Welcome,

Looking forward to seeing your build, that is going to be a big oven!

[CvC]

Re: 47" - Pompeji

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[CvC]

Re: 47" - Pompeji

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[UtahBeehiver]

Re: 47" - Pompeji

I thought you were just starting but your well on your way to being done.

[CvC]

Re: 47" - Pompeji

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[CvC]

Re: 47" - Pompeji

I thought you were just starting but your well on your way to being done.

Not yet done, but I think I will finish my oven within the next three months.

[CvC]

Re: 47" - Pompeji

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[Gulf]

Re: 47" - Pompeji

Looks great!
That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?

[CvC]

Re: 47" - Pompeji

Looks great!
That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?

These "engineered bricks" are sold under the brand name "Poroton" (which means something like "clay with pores") in Germany, usually they are used to build houses and have excellent insulating properties, comparable to Hebel/Ytong.

(The coefficient of heat conductivity is about 0,07 W/mK.)

So, yes, these bricks are the only insulation between hearth and slab and I think they are much better than vermiculite.

[CvC]

Re: 47" - Pompeji

If you want to see more pictures of my oven, just follow the link in my signature, it is the forum of the "BBQ-Sportsclub".

[deejayoh]

Re: 47" - Pompeji

Nice build

Looks like you take your rebar seriously there in germany!

[UtahBeehiver]

Re: 47" - Pompeji

Very interesting to see the steps of your build, my German is not so good but the pictures told the story. Thanks for sharing.

[CvC]

Re: 47" - Pompeji

Nice build

Looks like you take your rebar seriously there in germany!
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Yes, we do, what did you expect, we are Germans?!

We dont spend hundreds of hours of work for an oven, that doesn?t last forever!

Another reason, why I built it just a little bit oversized is, that I am living in a region where you have to expect minig damages to buildings (coal mining in the Ruhr-area).

[CvC]

Re: 47" - Pompeji

Last year, we spent two weeks in the Toscana, Italy. We found a nice little Restaurant in Montescudaio, called "Osteria il Forapaglia", the Pizza was the best I?ve ever tasted so far.

The manager didn?t allow me to go into the kitchen to see his oven, but made some pictures of it: