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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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  • Hello all,

    Has anyone attempted to build a mortarless dome with only cuts that fit in all directions?

    Thank you.

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    • There have been a couple builders talk about it but I do not think they ever executed a mortarless build. It is a lot of work to bevel/taper at least 3 sides and maybe 4. Do you want to do this for a particular reason?

      Update, after Gulf posted the link, the gray matter remembered the build by LES, I believe the dome was almost completely mortarless.
      Last edited by UtahBeehiver; 06-26-2020, 02:21 PM.
      Russell
      Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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      • Here is a good discussion from a few years ago. Is Mortarless Realistic? I'm not sure if the point was brought out in this particular thread. But, I and others believe that the 100% contact which mortar creates between the bricks aids in faster heat equalization through out the dome". On firing, the apex of the dome will get to carbon clearing temperatures first. The slowest to heat are the lower courses of the dome. Imo brick which are just touching will not transfer that heat down to the lower courses as efficiently as would happen with mortared courses
        Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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        • Utahbeehiver,

          No particular reason except the engineering challenge. I have not taken into account Gulf’s point about sealing and heat transfer. I am a couple years away from building and just starting to build my knowledge base to make sure I construct a pizza oven that will last and functions well. The fit of tapering is just I think it looks better and I will feel better knowing that I was able to do it.

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          • That is up to you and if you have the time resource and a good wet saw, have at it. But when all done, only the inside of the dome is what we see and mortar is a friend to will fill in the backside the is eventually covered with insulation and final coating never to be seen again. I all for tight inner joints.
            Russell
            Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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            • Not to be a party pooper. I think it is very possible with a shit load of patience. My first oven, i used very little mortar and that was predominantly to hold bricks in place until the whole row was completed. I also used a small amount to set the first few bricks on the next course. My new build will also be similar but maintain a brick to brick fit with no V from side to side is very doable with the right saw and making a compound mitre brick tray. This one i will make templates for each row. II used only about a 2 ltr icecream container of High temperature cement in my first build.

              Lets see how i go this time as i am attempting a mortarless brick to brick fit. To hold in place i will cut two corners horizontal and vertical for a little mortar to simply hold in place but am also considering an adjustable spring steel loop for each course. watch this space.

              Cheers Colin

              My Build - Index to Major Build Stages

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