OctoForno

[GianniFocaccia]

Re: OctoForno

3cm and virtually no veining whatsoever. (Pic on OctoForno post #12)I put the one vein in the front middle of the oven so I could replace it when needed but hopefully that'll be in a few years.

BTW, since I started this build (no real prior masonry experience) I'm hooked on working with brick and stone and very impressed with your skillset, not to mention you get to build stuff with real granite, not just the polished stuff

[stonecutter]

Re: OctoForno

It is good to bring any oven up to temp gradually, sound reasoning there. Like I said, your oven masonry is dry by now, so the typical drying schedule wont apply . In all honesty, letting masonry cure without firing produces the strongest mortar, provided it is hydrated properly ....based on your attention to detail, I would say you wont have any problem there.

Sorry, if you mentioned this, but what is your SS slab thickness and is there a lot of veining?

[GianniFocaccia]

Re: OctoForno

There may be a bit of moisture in the dome, but nowhere close to what a freshly closed one has in it. If this oven was kept out of the elements, I bet you could get it cleared in one day without any damage.

But I would build a low, small fire for an hour, slowly increasing it, all while watching the inside and outside of the dome.

Thanks for the input, SC. It's what I was thinking, but needed affirmation. To be sure, the oven has always been covered when needed but for many months exposed to the blazing socal sun, especially during the three-week stretch of 100+ temps. In other words, the dome is (and has been for a long while) bone dry.

My initial concern is how the dome and mortar joints expand from it's first exposure to real heat (kinda like ex-athletes now in their fifties, first thing in the morning). Right now, I'm committed to always bringing the oven up to temps at a gradual rate in order to avoid thermal shock, primarily to delay cracking of the floor as long as possible. The entryway may still have a little residual moisture in it, but I hope to remove it with heat beads (briquettes) and a couple of 500W shop lights inside for a day or two.

John

[UtahBeehiver]

Re: OctoForno

John,

I am a little behind on your latest thread but I am glad to see you back. By the looks of your vent arch, the quality and fitting from the dome carries on still. Looking forward to the rest of the build. I have referred many new builders to you tapered arch thought process. Welcome back.

[oasiscdm]

Re: OctoForno

Hi John

I intend following Karangi lead and using heat beads. Consistent heat without huge flames and more easily controlled, not sure what you call them over there. I get them going with a propane torch works a treat.

But i already have 6 bags used 2 of the 8 i bought on a Spit Roast.

[mirassou]

Re: OctoForno

Here's the link for oven curing (goes to the last page of the thread)

http://www.fornobravo.com/forum/16/oven-curing-767-31.html

[stonecutter]

Re: OctoForno

Regarding initial break-in of the dome, any thoughts on a terminal temp for first fire? 350-400F maybe? All thoughts welcome.

John

Looking back at your thread, it appears you closed the dome Feb 2012...is that right? If it has been protected from the rain, I think you can throw that recommended schedule out the window.

There may be a bit of moisture in the dome, but nowhere close to what a freshly closed one has in it. If this oven was kept out of the elements, I bet you could get it cleared in one day without any damage.

I can't tell you a temp to shoot for, because I dry ovens by eye....based on what I know of the condition of the work, and when it was completed. But I would build a low, small fire for an hour, slowly increasing it, all while watching the inside and outside of the dome.

[deejayoh]

Re: OctoForno

Pizza: Delancey (delanceyseattle.com) or Bar del Corso (bardelcorso.com) - but if you want to come by my place, just PM me!
Seafood: Ray's Boathouse is probably the quintessential Seattle spot (rays.com)

[hodgey1]

Re: OctoForno

The Forno Bravo plans call for 5 consecutive days of firing each day for at least 6 hours.
Day 1 300*
Day 2 350*
Day 3 400*
Day 4 450*
Day 5 500*

[GianniFocaccia]

Re: OctoForno

Chip, Tex, Chris, gmchm, Hodgey and Sharkey, - many heartfelt thanks to you all, Gentlemen. It's good to be back in the saddle again.

Stonecutter and Dennis, you couldn't be more spot on when you say WFO-therapy is what is needed. I'm really looking forward to lighting something on fire in my oven.

BTW - Dennis, my wife and I will be in Federal Way the last week of February (daughter's USC swim team at Pac-12 conference meet). Can you recommend a (1) favorite Seattle WFO pizza place (2) good seafood restaurant by the water, please? I promised the wife we'd do that this time.

Colin, glad to be of assistance. That is what this forum is for.

Regarding initial break-in of the dome, any thoughts on a terminal temp for first fire? 350-400F maybe? All thoughts welcome.

John

[Sharkey]

Re: OctoForno

Hi John

Great to see you are back and well after what must have been some trying times.

As usual your work on the oven looks incredible. I think the S curve vent is the way to go and the rounded edge of the arch into the vent should improve the flow. I am sure it will work really well.

I am looking forward to seeing your oven in action. I think you and I both began building back in 2010 – and mine is still not finished either.

[gmchm]

Re: OctoForno

Beautiful work, as always.

[mrchipster]

Re: OctoForno

John,

Welcome back, and I cannot tell you how great the oven looks, good to hear you are on the mend also. We are all looking forward o your first fire in that beautiful brick dome.

Chip

[hodgey1]

Re: OctoForno

Having a great WFO like yours waiting to be finished had to help the healing process. What a beautiful oven, I can't wait to watch you finish.

[SCChris]

Re: OctoForno

It's good to hear that you're back and in better shape.

Sincerely

Chris