Re: Low dome 42" in New Zealand
Hi Pete.Oven looking great.Im at the stage of about to build my dome.What mortar did you us??And where did you get it??Cheers Andrew
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Low dome 42" in New Zealand
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Re: Low dome 42" in New Zealand
Originally posted by KiwiPete View PostTrue, but without a proper vent, I ended up getting so much smoke in my face, that I started smelling like a smoked sausage.
So decided to wait with further curing until perlite and vent were in place.
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Re: Low dome 42" in New Zealand
Originally posted by mrchipster View PostIt looks from the photos that you have already started curing.
So decided to wait with further curing until perlite and vent were in place.
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Re: Low dome 42" in New Zealand
Originally posted by TropicalCoasting View PostLooks real good and seems quick and easy.
Was the steel arch for brick cutting convenience or aesthetics ?
Are you concerned it will draw lots of heat out of the oven?
Are you concerned it will heat and distort at a different rate to the bricks and cause problems down the track?
- all commercial Neapolitan ovens have a steel arch/entry.
- the previous oven I did had a cast vent (doing it in brick was beyond me..) and I wanted to do something more traditional.
Re expansion, cracking etc: Like I said above, all Neapolitan ovens have a steel arch and have been built like that for many, many years (centuries). So if there was going to be an issue, they would have found out about it by now.
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Re: Low dome 42" in New Zealand
Originally posted by KiwiPete View PostThe weather has been pretty bad over the last three weeks so progress has been slow.
Last weekend I did manage to get some work done in between showers.
I fitted a form made from some flashing steel and poured/shaped perlite concrete around the side and over the top. My vent has been fabricated, so if next weekend the weather is any good, I can fit it and do some curing.
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Re: Low dome 42" in New Zealand
Looks real good and seems quick and easy.
Was the steel arch for brick cutting convenience or aesthetics ?
Are you concerned it will draw lots of heat out of the oven?
Are you concerned it will heat and distort at a different rate to the bricks and cause problems down the track?
Leave a comment:
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Re: Low dome 42" in New Zealand
The weather has been pretty bad over the last three weeks so progress has been slow.
Last weekend I did manage to get some work done in between showers.
I fitted a form made from some flashing steel and poured/shaped perlite concrete around the side and over the top. My vent has been fabricated, so if next weekend the weather is any good, I can fit it and do some curing.
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Re: Low dome 42" in New Zealand
Wrapped the oven in some CalSil blanket and chicken wire/mesh.
Next stage: make a form around the dome from some bendy plywood and pouring about 4 inches of perlcrete around the sides and over the top.
Can't have enough insulation...
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Re: Low dome 42" in New Zealand
Originally posted by scott123 View PostThe stainless steel cable goes around the oven to counter the lateral force created by the low dome. Without it, the walls would push outward and the oven would collapse.
But I'd rather be safe than sorry.
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Re: Low dome 42" in New Zealand
Originally posted by Greenman View PostYou mentioned SS cable, where does that fit in?
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Re: Low dome 42" in New Zealand
Hey KP - That really is an amazing, no bs account of building an oven. How long did that take? You mentioned SS cable, where does that fit in?
Cheers ........... Steve
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Re: Low dome 42" in New Zealand
So many different approaches to building an WFO. Did the sand form have a binding agent to keep it's shape?
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Re: Low dome 42" in New Zealand
OK. This is where things are at as of now:
Dome mortared and sand form removed.
Stainless steel cable around the dome attached.
Removed all the logs and most of the sand (there is still a bit to go as you can see in the last pic).
The last shot shows the inside but unfortunately no picture of the dome brickwork. I decided to cover the sand form with damp newspaper because I didn't want any sand sticking to the mortar (it might drop onto a pizza later at some stage). And the newspaper will just burn off when I start firing / curing the oven.
Now onto insulation and then curing..
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