Hi Guys,
I have had my oven up and running now since NYE last year and all has been going well... until this weekend.
I noticed that the floor was a tad damp when I went to light the fire, and when I got it up and running, there was steam coming from the floor and it was struggling for temperature.
Then after about an hour, I noticed water seeping out from the exterior base and through some of the small cracks that have appeared in the vermiculite/concrete insulation.
Obviously with all the wild Melbourne weather we have been having, the water is getting in and I need to stop it before I do some damage.
I haven't yet been able to 'pretty up' the oven with render and such, and now before I do, I would like some advice on the types of waterproofers you guys have used that have been successful.
I have seen some bitchumen based membranes, but assume they will not handle heat to well? Also, some of the water based 'clear coats' seem to me to be a bit light weight.
Any suggestions and advice will be greatly appreciated.
Cheers guys,
BEN
I have had my oven up and running now since NYE last year and all has been going well... until this weekend.
I noticed that the floor was a tad damp when I went to light the fire, and when I got it up and running, there was steam coming from the floor and it was struggling for temperature.
Then after about an hour, I noticed water seeping out from the exterior base and through some of the small cracks that have appeared in the vermiculite/concrete insulation.
Obviously with all the wild Melbourne weather we have been having, the water is getting in and I need to stop it before I do some damage.
I haven't yet been able to 'pretty up' the oven with render and such, and now before I do, I would like some advice on the types of waterproofers you guys have used that have been successful.
I have seen some bitchumen based membranes, but assume they will not handle heat to well? Also, some of the water based 'clear coats' seem to me to be a bit light weight.
Any suggestions and advice will be greatly appreciated.
Cheers guys,
BEN
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