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My oven drawings

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  • Michele Enrico
    replied
    Russell thank you for the prompt reply. I like the idea of less than a full depth bevel.
    I have spent some time studying your build as well and you sir are a master builder and an artist. I don’t think I will measure up but will post some pics of my progress.
    Molte grazie e cent’anni,
    Michele

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  • UtahBeehiver
    replied
    I will pop in and answer you questions.

    1. if you do not bevel the bricks you will see what we call an "inverted V" joint (see example pic) on the inside of the dome as you go up in courses. The bevels do not need to be the entire depth of the brick only the first inch or so where the two brick faces conflict and angles may not be needed as long as you bevel. See JR Pizza's thread. As far as the back side or outside of the dome, this is where the gaps will be the largest. just use mortar here. The goal is tight inner mortar joints.
    2. place some shimming under the arch form, 1" or so. Then when you remove the shims the form will be able to be removed.
    3. lot of versions of thermal breaks so builders choice, so a blog search and you will see dozens of options.

    Click image for larger version

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  • Michele Enrico
    replied
    Mark I have been studying your drawings and they have been most helpful. Thank you.
    If you don’t mind I do have a few questions I would like to ask.
    1. Advantages of mitreing the bricks in the vault or using square edges and just filling the wide side with refractory mortar so the inside edges are tight?
    2: How do you release the arch form?
    3. At the thermal breaks you recommend, the grout fills the gap correct?
    Well I am sure I will have more questions as I proceed but I must say what an awesome community of builders this site has. A lot of real positive energy in pursuit of a good time. Thank you again for you participation.
    All the best, Michelle

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  • MarkJerling
    replied
    Hi Cms 68

    Of course, you're most welcome to use them.

    Kind regards,
    Mark

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  • Cms 68
    replied
    Hello Mark, New to the forum, starting the process for pouring the base and looking for info on a 42" build. Could i use your drawings?
    I live in northeastern Pa a cold climate in the winter

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  • MarkJerling
    replied
    Here's the updated version.
    JERLING-PIZZA-DWGS-B.pdf

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  • Chops
    replied
    Ok & Thanks..

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  • MarkJerling
    replied
    Originally posted by Chops View Post
    Thank You. You are a Gentleman & a Scholar..
    No worries. One thing though: My drawings do not show a thermal break between the door arch and the inner door arch / dome. I would reccomend adding a thermal break in the form of a fireplace rope seal at that point.

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  • Chops
    replied
    Thank You. You are a Gentleman & a Scholar..

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  • MarkJerling
    replied
    Originally posted by Chops View Post
    Hey! Thank you for showing me these Drawings. Awesome they are. Is it O.K. for me to use these as a template of types to start mine ? & are the drawing numbers all in Millimeters / Centimeters, etc .. ??
    Chops..
    Hi Chops

    Yes, of course, you're most welcome. Yes, all dimensions are in millimetres but it is, in essence, a 42" oven.

    Kind regards,
    Mark

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  • Chops
    replied
    Hey! Thank you for showing me these Drawings. Awesome they are. Is it O.K. for me to use these as a template of types to start mine ? & are the drawing numbers all in Millimeters / Centimeters, etc .. ??
    Chops..

    Leave a comment:


  • MarkJerling
    started a topic My oven drawings

    My oven drawings

    If these are helpful to anyone, I can add notes and more dimensions. This is a drawing of my oven build.
    Attached Files
    Last edited by MarkJerling; 11-18-2020, 06:13 PM. Reason: Revised drawings.
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