web analytics
47" - Pompeji - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
No announcement yet.

47" - Pompeji

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 47" - Pompeji

    Some pictures of my 47" - Pompeji-oven:


    Click image for larger version

Name:	1.JPG
Views:	1
Size:	165.3 KB
ID:	319772

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

    Click image for larger version

Name:	5.JPG
Views:	1
Size:	203.8 KB
ID:	319773

    Click image for larger version

Name:	25.JPG
Views:	1
Size:	178.5 KB
ID:	319774

    Click image for larger version

Name:	80.JPG
Views:	1
Size:	160.3 KB
ID:	319775

    Ready for concrete!

    Click image for larger version

Name:	110.JPG
Views:	1
Size:	160.7 KB
ID:	319776

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

    Click image for larger version

Name:	145.JPG
Views:	1
Size:	115.7 KB
ID:	319777
    Last edited by CvC; 05-03-2013, 03:03 PM.
    Gruß vom Niederrhein!

    http://www.grillsportverein.de/forum...kt-163030.html

  • #2
    Re: 47" - Pompeji

    Welcome,

    Looking forward to seeing your build, that is going to be a big oven!
    Russell
    Build Link............... Picassa Photo Album Link

    Comment


    • #3
      Re: 47" - Pompeji

      [ATTACH]35296[/ATTACH]

      [ATTACH]35297[/ATTACH]

      [ATTACH]35298[/ATTACH]

      [ATTACH]35299[/ATTACH]

      [ATTACH]35300[/ATTACH]

      [ATTACH]35301[/ATTACH]
      Gruß vom Niederrhein!

      http://www.grillsportverein.de/forum...kt-163030.html

      Comment


      • #4
        Re: 47" - Pompeji

        [ATTACH]35302[/ATTACH]

        [ATTACH]35303[/ATTACH]

        [ATTACH]35304[/ATTACH]

        [ATTACH]35305[/ATTACH]

        [ATTACH]35306[/ATTACH]

        [ATTACH]35307[/ATTACH]
        Gruß vom Niederrhein!

        http://www.grillsportverein.de/forum...kt-163030.html

        Comment


        • #5
          Re: 47" - Pompeji

          I thought you were just starting but your well on your way to being done.
          Russell
          Build Link............... Picassa Photo Album Link

          Comment


          • #6
            Re: 47" - Pompeji

            [ATTACH]35308[/ATTACH]

            [ATTACH]35309[/ATTACH]

            [ATTACH]35310[/ATTACH]

            [ATTACH]35311[/ATTACH]
            Gruß vom Niederrhein!

            http://www.grillsportverein.de/forum...kt-163030.html

            Comment


            • #7
              Re: 47" - Pompeji

              Originally posted by UtahBeehiver View Post
              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.
              Gruß vom Niederrhein!

              http://www.grillsportverein.de/forum...kt-163030.html

              Comment


              • #8
                Re: 47" - Pompeji

                [ATTACH]35318[/ATTACH]

                [ATTACH]35319[/ATTACH]

                [ATTACH]35320[/ATTACH]

                [ATTACH]35321[/ATTACH]
                Gruß vom Niederrhein!

                http://www.grillsportverein.de/forum...kt-163030.html

                Comment


                • #9
                  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?
                  joe watson

                  "A year from now, you will wish that you had started today "

                  My Build
                  My Picasa Web Album

                  Comment


                  • #10
                    Re: 47" - Pompeji

                    Originally posted by Gulf View Post
                    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.
                    Last edited by CvC; 05-03-2013, 02:43 PM.
                    Gruß vom Niederrhein!

                    http://www.grillsportverein.de/forum...kt-163030.html

                    Comment


                    • #11
                      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".
                      Gruß vom Niederrhein!

                      http://www.grillsportverein.de/forum...kt-163030.html

                      Comment


                      • #12
                        Re: 47" - Pompeji

                        Nice build

                        Looks like you take your rebar seriously there in germany!
                        Click image for larger version

Name:	324517d1333713268-mein-pizzaofenprojekt-160.jpg
Views:	1
Size:	175.7 KB
ID:	294407
                        My build progress
                        My WFO Journal on Facebook
                        My dome spreadsheet calculator

                        Comment


                        • #13
                          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.
                          Russell
                          Build Link............... Picassa Photo Album Link

                          Comment


                          • #14
                            Re: 47" - Pompeji

                            Originally posted by deejayoh View Post
                            Nice build

                            Looks like you take your rebar seriously there in germany!
                            [ATTACH]35377[/ATTACH]
                            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).
                            Last edited by CvC; 05-04-2013, 02:08 AM.
                            Gruß vom Niederrhein!

                            http://www.grillsportverein.de/forum...kt-163030.html

                            Comment


                            • #15
                              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:

                              Click image for larger version

Name:	260.JPG
Views:	1
Size:	138.5 KB
ID:	294417

                              Click image for larger version

Name:	265.JPG
Views:	1
Size:	120.5 KB
ID:	294418

                              Click image for larger version

Name:	270.JPG
Views:	1
Size:	140.1 KB
ID:	294419

                              Click image for larger version

Name:	275.JPG
Views:	1
Size:	137.8 KB
ID:	294420
                              Gruß vom Niederrhein!

                              http://www.grillsportverein.de/forum...kt-163030.html

                              Comment

                              Working...
                              X