Is this correct

the height of the interior dome is 90% of the radius of the oven floor?

The Door opening height is 63% of the dome height?

The area of the flue is 10% of the area of the door opening?

The ideal door is 22" wide at the dome?

The flue should be 10% (area) of the area of the doorway

the ideal floor is 2 1/2" thick?

The minimum thickness of refractory (cast) concrete is 3"?

A floor cut inside the dome is far more efficient than a dome sitting on a floor?

I have now cut most of the forms for my newest oven project. In order to make things easier and also make the mould re-usable for future castings I plan to segment the oven, No -probs.

My question is this; Most of the modular ovens I see for sale are segmented also at the top. (A kind of keystone (Round)). Is there a reason for this, does it make the segments more secure and stronger or what? Thank you

Just want to make sure everything is correct before I start nailing things together. Thank you

the height of the interior dome is 90% of the radius of the oven floor?

The Door opening height is 63% of the dome height?

The area of the flue is 10% of the area of the door opening?

The ideal door is 22" wide at the dome?

The flue should be 10% (area) of the area of the doorway

the ideal floor is 2 1/2" thick?

The minimum thickness of refractory (cast) concrete is 3"?

A floor cut inside the dome is far more efficient than a dome sitting on a floor?

I have now cut most of the forms for my newest oven project. In order to make things easier and also make the mould re-usable for future castings I plan to segment the oven, No -probs.

My question is this; Most of the modular ovens I see for sale are segmented also at the top. (A kind of keystone (Round)). Is there a reason for this, does it make the segments more secure and stronger or what? Thank you

Just want to make sure everything is correct before I start nailing things together. Thank you

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