Oven floor insulator materials and process…

[mnagy]

My stand is a 3 block square (about 49” side) and my currently plan is to have the dome center just 1” aft. 38” inner diameter and ~56” overall diameter. I’ll have bricks around the entire stand which will bring the stand to ~58” sides (dome should be 1” from the stand sides, and flush with the back). In the front the outer dome (theoretically) would be 2” from the end of the stand, plus another 2” lip I’ll add with decorative granite or something.

I see a lot of DIY ovens with much longer entry tunnels, but pro ovens seem to have a front that doesn’t stick out much from where the dome would fall.

mall subject to change. I’ll make a build thread, and maybe even a you-tube video. As soon as we’re consistently above 40, I’ll get to work. Probably April.

I like they you have a roof over yours. I don’t really have that option. Gonna have a nice custom cover made for it instead.

[JRPizza]

That's a nice size. We built @39" ID and are really happy with the size. Have you figured out your placement on the hearth (fore/aft)? I used Freecad to lay mine out and it was really helpful as I built on a corner.

[mnagy]

I hear you Utah and Gulf. I’ve got all winter. Just getting excited. And I’m an engineer who loves sketchup. So when all you have is a hammer, everything looks like a nail.

[mnagy]

19” inner radius

[JRPizza]

mnagy, did you tell us how big of an oven you are planning on building? I looked but did not see it mentioned.

[UtahBeehiver]

Plus one of what Gulf said. Here is a link to some of the more documented builds on the blog.

https://community.fornobravo.com/for...n-the-archives

I am also going to move this thread to "Pompeii Oven Construction" rather than Tools.

[Gulf]

Mnagy,

Take a breath and quit designing. Go back and read this thread from the beginning. Remember that you said,

I’ve got all winter to look through these build threads, and will certainly take your advice.

,
I'm going to hold you to that! You will be a much better oven designer when you have read through the free plans and have read through several build threads

[mnagy]

Yes. I think I’m confused on the terminology there. I was going to have 1/2 bricks standing on their ends for the first course. And I was thinking they would be next to (not on top of) the dome floor. Then I can start with the indispensable. If I use vermicrete to insulate the upper/dome, is there something I can put on the outside of that (stucco maybe) before tiling?

[david s]

Beware of granite, it does not like heat. If you do use it, make sure it is in a position where it can be easily replaced if it cracks. A crack in a granite slab can provide an easy pathway for water entry to the underfloor insulation. Regarding calcium silicate board as well as 5:1 vermicrete, the strength of both is not affected by water unlike mill board which goes all squishy when wet.

[UtahBeehiver]

The pic is not really viewable to see detail. Did you mean soldiers and not sailers? Sailers do not give you enough dome depth, ie 2.25" to 2.5". The brick dome should be 4" to 4.5" (1/2 brick). Min. 4" 5 to 1 v or pcrete under floor. 8 to 10 to 1 on dome,

[mnagy]

I did a redesign last night. This method adds 4” of vermicrete on top of the entire structural hearth. Oven floor and sailors next. I’ll use blankets, wire, and vermicrete around the dome, and will scratch the poured top idea. I’ll maybe do a decorative granite piece in front.

[mnagy]

Ha. Me too.

I’m confident I wouldn’t have started pouring without talking to someone.

I feel pretty good about the stand. Filled and reinforced concrete block walls (probably overkill) and 4” reinforced concrete hearth.

I’ll be sure to share.

Thanks!

[Gulf]

I'm glad that you found us before you got any further along. You may even find out that it would have been best before you built the stand. Regardless, please take the time to download the Free Brick Oven Plans. That will be a good start. Take the time to look at all the links on the start page that I provided. We all really need to a firm grasp on the subject before jumping in. Note that the plans are a little dated. They would keep you from making those critical errors that you were about to make. There have been some great improvements added by members of the forum who learned by trial and error. Take the time to read the plans, follow some build threads from start to finish, and you will end up with the perfect oven for you. After you've done your research, start a build thread. We will be here to give advice.

I'm looking forward to your build thread

[mnagy]

Ah. Shoot. I need to rethink this.

[UtahBeehiver]

By pouring the counter top up against the half soldier you will create a heat sink in the dome which will draw off heat making the oven less effective. The dome/floor must be isolated and insulated from the concrete hearth or concrete counter.