40” elliptical

[MikeD55]

I’m trying to attach some pics. No luck. Says file is too big. Any suggestions?

thanks

[david s]

I email the photos to myself which aitomatically resizes them. When it asks you to select photo size, choose medium. You can then post the resized photos with no problems, but only a max of five per post.

[MikeD55]

Sorry I’m not following. Email to yourself then post?

[NewEnglandNewb]

If you are trying to use an iPhone, here is what I have been doing:
1. Open photo, tap the export button and save to files
2. Open files
3. Hold your finger on the photo until a menu pops up
4. Tap quick options -> convert image -> JPEG -> selected medium size

That will give you a decent quality photo that this forum will let you upload from files.

[MikeD55]

[david s]

Very nice brickwork. Your design is the opposite of the low dome neopolitan ovens designed specifically for cooking pizza. Is there a reason you have gone for such a tall design?
The popularity of the hemisphere lies largely with its structural strength. departure from it introduces structural problems which are exacerbated by the thermal expansion and contraction cycling. The popularity of cast builds over brick builds for mobile ovens lies primarily due to transportation over road bumps and vibration which apart from the structural weakness of the form, severly weakens brick unit builds. I hope you have fitted good shock absorbers to your trailer.

[MikeD55]

The design was originally 16” tall but the client wanted taller so I added an extra row of bricks. And he wanted a thicker floor for baking so I’m making the floor 4” thick. When it’s done the dome will be 19” on the inside. It’s not a mobile oven. That’s just a stand I can move around in my shop if needed

[david s]

The design was originally 16” tall but the client wanted taller so I added an extra row of bricks. And he wanted a thicker floor for baking so I’m making the floor 4” thick. When it’s done the dome will be 19” on the inside. It’s not a mobile oven. That’s just a stand I can move around in my shop if needed

Ah, ok.
Can't argue with the customer. The customer is always right.
As the Romanesque arches in churches got higher and higher in order for the congregation to feel small in the presence of god they found that the structural weakness led to collapsing arches as they built them taller. Not to let that set them back, it led to the very high arches of the Gothic period developing flying buttresses to support the tall sides. I'm not suggesting your build will fall to bits, because it's stationary should be ok, but it looks like the base of the hemisphere is not until you reach the sixth course.
As you have also raised the oven mouth it has increased the area which will lead to greater heat loss.

What mortar mix did you settle on?

[MikeD55]

The dome starts at the 3rd course. The first two are the floor. I’m actually going to swap them out with IFB. the opening measures 12” high.

[MikeD55]

For mortar either Vesuvius 3000 premix or HaftHeat 1000. I’ve used the Vesuvius before. It’s fantastic stuff. Has the consistency of drywall compound and can be thinned with water. A lot of people fear using wet premix but I know a couple professional oven builders who use it for outdoor ovens without issues. I’ve spoken to the engineers at Vesuvius. Apparently once it’s fired it’s fine. I’ve got a friend who’s a refractory bricklayer down in Texas who’s built two fire pits with Sairset. No issues!!! The other choice HaftHeat is an Austria dry mix hydraulic mortar. It’s their version of HeatStop. Has fibers in it to prevent cracking. They use it a lot in masonry heaters. I haven’t made a final decision yet but I have both in my shop.