47" - Pompeji

[CvC]

Re: 47" - Pompeji

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[CvC]

Re: 47" - Pompeji

I started building the outer arch today:







I will cut the five bricks in the center by approx. 6 cm, the resulting gap of 7cm * 43 cm will have nearly the same cross-section as a stainless steel tube of 200mm diameter.

[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:

[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).

[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.

[deejayoh]

Re: 47" - Pompeji

Nice build

Looks like you take your rebar seriously there in germany!

[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".

[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.

[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?

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Re: 47" - Pompeji

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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.

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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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Re: 47" - Pompeji

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