My first attempt for 42" oven / changed to 36"

[david s]

Re: My first attempt for 42" oven / changed to 36"

Hi,
Do you know the perlite durability in high temperautres?
Is it strong enough when the temperature is high?

Perlite is good for around 1100 C which is about double the temperature you will ever be subjecting it to so temperature is not a problem. It's strength however is pretty low, you can easily crush the grains with your finger tips. The more perlite you have in your brew the weaker it will be.

[George_M]

Re: My first attempt for 42" oven / changed to 36"

Hi,
Today i contstucted the floor,i couldn't wait more
The perlcrete is strong as rock so i started the floor.

First i cut the edges to remove the plate corners.
Then i put the plates on the perlcrete to centerised and i constructed a frame around the plates.
After that i remove the plates and i put chamotte and i put on the plates.

[George_M]

Re: My first attempt for 42" oven / changed to 36"

More photos

[George_M]

Re: My first attempt for 42" oven / changed to 36"

I will not continue the bricks construction because I think that first must add the concrete around perlcrete to protect them.

[Tonyp]

Re: My first attempt for 42" oven / changed to 36"

woo yay! Those blocks look like they will make a nice floor.

Is the wood template marking the inside edge of the dome and entry or the outside? I think I recall you saying it was 36" diameter template? In which case, what are you going to do on the left, right and back where the dome is going to hang over the floor bricks currently?

[George_M]

Re: My first attempt for 42" oven / changed to 36"

Tony i will put bricks on the left,right and back.
The template is from the inside diameter of the dome,the outside template not showing well in the photos.
I have more perlcrete space on left,right and back but is under the woods,you can,t see.
So i will put the bricks on it to extend the floor.

[Tonyp]

Re: My first attempt for 42" oven / changed to 36"

Sounds good George!

[George_M]

Re: My first attempt for 42" oven / changed to 36"

I had a talk with a friend about wood ovens and the constrcution.
Especially talking about the insulating layer.

My question is that the perlcrete layer used to stop the heat between the oven and the concrete slab or has and other purposes?

Also we disaggree on this because told me that the perlite will take moisture and the oven will destroyed.

Is it true?

[Tonyp]

Re: My first attempt for 42" oven / changed to 36"

Correct the perlcrete is there to stop heat between the oven and the concrete slab.

Not sure what you mean the perlcrete will take moisture. If you let moisture get into it then you will have problems. Will it destroy the oven? no. But it will not heat properly if the floor is damp and may cause the brick to crack if it's damp and heated up rapidly. It is very important that the oven dome and the slab/insulation layer are sealed and/or covered to prevent outside moisture, rain etc. from getting in. Another possible place for moisture to get into the floor and insulation layer is the oven entrance. My oven is indoors so I am not sure how most builders deal with this potential problem short of a roof over the whole thing or sealed outer door! Maybe slope the outer bricks in the entrance way away from the oven slightly so water won't run into the oven?

[Laurentius]

Re: My first attempt for 42" oven / changed to 36"

[QUOTE=George_M;182952]I had a talk with a friend about wood ovens and the constrcution.
Especially talking about the insulating layer.

My question is that the perlcrete layer used to stop the heat between the oven and the concrete slab or has and other purposes?

Also we disaggree on this because told me that the perlite will take moisture and the oven will destroyed.

Is it true?[/QUOTE

Hi George,

How many pompeii, no how many ovens has your friend built? How many ovens has he seen destroyed from the insulation absorbing water? I have ceramic fiber board under my hearth and that came absorb water better than a sponge (we have typhoons and I can`t keep the water out), when it gets wet sometime it takes over a week of constant firing to dry it out, but no destroyed oven. BTY, if you keep your oven primed for usage(wood stacked, paper ready for that one match with the door closed) and you open it a few days after the insulation is good and soaked, grab a gas mask and goggle because its mold and mildew paradise and it needs to burn baby burn.

[George_M]

Re: My first attempt for 42" oven / changed to 36"

@Tony,i mean to absorb moisture.

@Laurentius,my friend never build pompeii oven.

So,maybe want to do the smart that he knows everything

Thanks for your information!

[George_M]

Re: My first attempt for 42" oven / changed to 36"

Hi!
Due to home reconstruction, i stopped the oven works.
Also the weather is too cold to do any works at the oven.

I removed the floor plates to level it better.
So,will have much time to dry the perlcrete.

[George_M]

Hi again!
I am back after months and i wish you all the best!

I stopped the construction of my wood oven because i started reconstruction activities to my new house!
So, i will start my wood oven to my new house.

[George_M]

I seperate the threads because here we will discuss only the wood oven construction.
The thread for my outdoor kitchen place is here http://www.fornobravo.com/community/...-kithen-desing

[George_M]

Hi,

I made some changes in my oven place and i will make it corner shape.

I convert the dimensions in inches to help you.







I need your help for the final dimensions to calculate it correctly.

So,my wood oven will be 36in.

36in floor +bricks(2,3inch)+insulation= 47inch total O.D

Opening length with vent 20inch

Opening width 19inch

Concrete base size 63x63inch

Concrete Corner width 22inch

I calculated correctly or i missed something?
The hearth size is good or i need bigger?