32" build in Calgary, AB - pompeii neapolitan

[IH123]

render for side/ front view

[IH123]

insulation, buttressing, banding and hoop

[IH123]

dome diagram

[IH123]

cmu block layout (to be 4 courses

[IH123]

Arch diagrams

[IH123]

As Mike mentioned, it would be helpful if we had more details on your build. Our members want to help new builders with the best practices and current trends. It is much easier to correct fatal flaws on paper then after the build has started. If you have not already done so, go to the Forno Bravo website and under resources you will find a free pdf download that gives a builder basic guidelines to get started and combined with member's input you will be less likely to run into design issues.

Thanks, here are some of my design diagrams that I am following, I appreciate your kind help

[IH123]

Welcome to the forum community. It's difficult to make any comment on your oven design from this picture. I'm assuming you're going to stack block over the rebar, but it would be good to know if you prepared for ground frost heave potential issues. How thick is the concrete pad and how was the ground base prepared underneath it? Are you planning a brick or cast dome? How big an oven are you going to build? Lots of experienced help available here but we need specific questions and details about your proposed build.

Thanks for letting me in. I digged out all top soil, was about 12" under which its clay, then placed woven fabric==> road crushed gravel compressed by a 200lbs gas presser ==> XPS rigid foam ==> vapour barrier==> rebar chairs and rebar ==> bottom slab. I use 6000psi with air entrain and fibre for 5.5" target thickness (28 bags each 25kg), the result slab was a mess as my first time mix concrete in hot weathr with very low slump, had rough surface . at one point I thought I have to demolish. I instead kept all winter long leaving on it 64 cmu blocks and 175 fire bricks (close to a 1 Ton of weight and after the whole winter there was no a single hair crack on it. after I drilled the bottom slab for dowels it was solid so had to grind surface so cmu blocks could bind to. I have mutual products refractory bricks 9.5"x4.5"x2.625" rated for about 2300F. dome will be hearth=32" circle, dome itself is a capped sphere 16 1/8" radius 14 1/8" high from hearth top with dome radius of 16 1/8" (sphere). inner door opening(throat) W14 3/4" x H8 7/8", outer door opening(mouth) W17" x H10", archway length 13.5" , I have 6" type A SS chimney 36" long and chimney adapter plate and rain cap with 1/4" stainless steel spark arrestor

-refractory fire bricks from mutual products 9"x4.5"x2.625" (9 x 4 1/2 x 2 5/8 )each is about 3.3kg
-only 175 fire bricks exactly
-oven is 4.5" thick wall/shell dome
- 2.625" thick for hearth

[IH123]

Hi, I apologize for not providing details. The first time I couldn't edit my post as it was a first not approved and got stuck with one uploaded picture brief. initial attempts to upload multiple pictures result in too large files errors and upon trying a one it worked and locked to be approved. The next time I was trying to test if I can post (if it approved) and then the concrete delivery guy came with about 2 tons of ready mix had to rush get him to place in my garage so not leave out in rain at evening.. and got caught on other things. now and next I will respond to your post and thank you

[UtahBeehiver]

As Mike mentioned, it would be helpful if we had more details on your build. Our members want to help new builders with the best practices and current trends. It is much easier to correct fatal flaws on paper then after the build has started. If you have not already done so, go to the Forno Bravo website and under resources you will find a free pdf download that gives a builder basic guidelines to get started and combined with member's input you will be less likely to run into design issues.

[IH123]

foundation pictures, cmu block cores to be grouted

[SableSprings]

Welcome to the forum community. It's difficult to make any comment on your oven design from this picture. I'm assuming you're going to stack block over the rebar, but it would be good to know if you prepared for ground frost heave potential issues. How thick is the concrete pad and how was the ground base prepared underneath it? Are you planning a brick or cast dome? How big an oven are you going to build? Lots of experienced help available here but we need specific questions and details about your proposed build.

[IH123]

I have been designing my oven and now its time to start building , wondering if my designs are good: