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

[cobblerdave]

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

G'day

There are a lot of ovens out there that use it, including my own, its more than proven.
The lime component supplies the higher temp Glue and is set by the heat over time.
The advantage of the "homebrew Mix is for the first time builder are,cheaper price, ease of use, longer set time and the ability to cover bigger gapes.
Ciment is made for higher temps than our ovens are made for, is more expensive, made for thinner gapes, and has a short working time particularly in the heat.

Regards Dave

[George_M]

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

I read that has short life using this method.

The ready mix is better to use?

[david s]

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

IMO the best mortar for a WFO is the Homebrew. 3:1:1:1 sand, Portland cement, clay, lime.

[George_M]

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

Hi!
My questions about the cement who bought for the bricks construction.

I make a phone to the store and told me that also sell ready mix which need only water to make.

I read here that calcium aluminate cement isn't the best to use.

I think to give back the cement and i will buy the ready mix.

Which is your opinion?
Thanks

[George_M]

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

Hi David,
In the insulating layer i will use portland cement.Maybe i will go 8:1.

As for the bricks construction is my question.
This cement i bought and the chamotte are the correct materials to build the bricks?
Or i must use different materials?
Thanks

[david s]

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

Today i visit a store concerning in fireplaces,ovens etc.
I bought some items to start the next step.
I bought:

• cement for hight temperatures
• chammotte
• perlite

The seller suggested to buy chammotte for mixing in the cement.
Do you know something about this?It is the second photo.Any ideas?
The ratio is 1:3 (cement,chammotte)

As for the perlite,the size is like in the photo.
I think that can do the same job as bigger size.The store has only this size.
I can use this size?

I presume you are planning to use these ingredients to make a perlcrete slab for your under floor insulation. Generally normal Portland cement is sufficient as only the top surface of the perlcrete will see high temps. Likewise the chamotte can be replaced by sand as an aggregate. If you do add either to the mix, it will add strength, but also reduce the insulating capacity of the perlcrete. The usual ratio is 5 parts perlite to one part cement. Again more cement will make it stronger but less insulating.

[George_M]

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

Today i visit a store concerning in fireplaces,ovens etc.
I bought some items to start the next step.
I bought:

• cement for hight temperatures
• chammotte
• perlite

The seller suggested me to buy chammotte for mixing in the cement.
Do you know something about this?It is the second photo.Any ideas?
The ratio is 1:3 (cement,chammotte)

As for the perlite,the size is like in the photo.
I think that can do the same job as bigger size.The store has only this size.
I can use this size?

[George_M]

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

The concerte is ready in the frame!

[George_M]

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

Hi Tony,
I will use it both for cooking and for pizza.

In my last drawing i changed the size and i will go as pompeii plans suggest.
18" inside height
19" opening wide (door)
12" opening height

[Tonyp]

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

Hi George,

I think they are just talking about how high the dome is in relation to the width. So a low vault will have a very short interior height. It really depends what you plan to cook. If you are just cooking pizza all day then the low vault does a good job of cooking both sides of the pie. If you are like just about everyone else here and using their oven for a variety of cooking then a simple half dome shape with a higher dome vault than the traditional pizza oven shape is most practical.

36" oven 18" high inside, with a 19" wide and 12" tall opening sounds good. Your door is a bit tall at 67% but it's not excessive. It will work fine but might take just a little more wood to heat. It's more important to make sure you can get your utensils and pots/pans etc in and out of the oven!

[George_M]

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

In pompeii pdf plans write about low vault and high vault sizes.

Can somebody tell me the difference?

I think that it depends on the cooking.Or not?

My first thought is to make high vault so the interior heigth will be 18".
The opening width will be 19" and the opening heigth 12".

I think now my frame is correct

[George_M]

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

George.......The rule is for the height of your oven entry door, not the width. The width is whatever you need it to be. Remember, the wider the opening, the more potential heat loss.

Thanks,i will decide the size.

@Gianni

My thoughts is like your photos.
My perclete will be 8",so i will make a 8" frame for the concrete too around to perclete.

[GianniFocaccia]

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

There are a few builders on here who inset their insulation layer into the concrete

This approach worked well in protecting the insulation, which was 2" of fiber board on top of 3.5" of vermicrete. You will spend a fair number of hours climbing and leaning over your dome as you construct it.

Just make sure that your entryway design (flared vs not flared) and vent dimensions are configured before you pour your slab. Once it's poured you are bound to construct your oven to match it's dimensions.

HTH,

John

[NCMan]

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

George.......The rule is for the height of your oven entry door, not the width. The width is whatever you need it to be. Remember, the wider the opening, the more potential heat loss.

[George_M]

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

I mean for the width not for the height.
For my oven,22" width is good enough or need more?

Also where can i read about dome height and from what it depends?
Because i think that i missed something in the reading.

Edit:
http://www.fornobravo.com/forum/f6/6...nce-20920.html
In this topic discussed about 63% for the entrance widht.So the rule is for the width or for the height
I get lost now.