Lancer's Philippine Build, Close to Australia Anyhoo...

[david s]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lancer,
Is that solid concrete under those posts or are they pavers? You have a massive amount of weight there.

[cobblerdave]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

G'day Lancer
Sorry just read you post as best I could its s bit wide for the I phone format.
Pulled the space blanket out of the first aid kit.
In bold red writing on the packet.
WARNING : This material is highly flammable and conductive of electrical currents. Keep away from naked flame and electrical appliances.
So it looks like plastic and thin metal. Plastic will be effected by heat leaving the aluminum bare and because the moisture will collect against it it will finally corrode as well. On that point, it is not good to have water proof barrier in the dome itself as it traps the moisture and will not allow your oven to dry like it should. Plastic and aluminium will form a moisture proof barrier.
Myself I think your mortar layer over the bricks should be sufficient.
Perhaps a layer of pearlite cement would be more flexible than a layer of render?
Regards dave

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...



Sho is getting into his work. The dome is closed!




Next I want to add a space blanket, then 2" of refractory mortar using perlite instead of sand. After that, a space blanket. Then an inch over that, another space blanket. Then we'll work on the chimney, then the outer dome, then fill the space with perlite insulation between 16" and 20" thick.

The reason for multi layering is the perlite is bright white dust that flows like water almost. Any failure of the brick dome or mortar at any time in the future will cause a flow of perlite into the oven until att the perlite flows out, the stuff does not bridge like fiberglass. So, layers of stuff that might hold if a brick fails could be very useful.

I don't know if the space blankets will melt, but they will allow the layers to solidify independently of each other. So if a brick fails it can't pull in the next layer with it, deepening the hole and getting to the perlite.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...



A lot of small touching up to do on the inside mortar. After that the whole thing gets cleaned with a wire brush on a drill. I have to assume the silicate in the mix is why Sho had no need for sticks and no bricks falling in. Silicate is what they use here to build normal brick ovens and works very well when exposed to direct heat. They call the stuff silicate but what it is exactly I don't know.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Sorry guys! Its a busy time here with lots of social stuff going on. These posts will take you to where we are as of last Friday.

The dome is closing.

[cobblerdave]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

G'day Lancer
How's things in the Philippines ? We have missed seeing your progress reports of late.

Regards dave

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lancer - Good to hear that you are making progress again.

[UtahBeehiver]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lance,

Wondering where ya been. I guess you must have your new bricks now. How if your end of the world doing after the earthquake?

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Sho is back on the oven I'm happy to say. Put in 2 courses today. Its pleasant just to see the cover off the thing again.

I've come up with an idea to split the project so we can get cooking sooner. The brick dome is 16" from the outer dome. I have a plan to build a fuel drier using the waste heat from the chimney. So, we build the outer dome with metal bar sticking out and build the drier on top when the oven is already working using the protruding bar.

One thing at a time, I'm hungry.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Thanks cobbler, that's kinda what I thought. I'd rather not sell a pizza than sell one that isn't the best I can make it, and that goes double for eating one!

[cobblerdave]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

G'day
Traditionally pizza was the first bread made when the oven was to hot for anything else and was the bakers breakfast.
With modern pizza places you have to have the dough on hand and in quantities that could meet the needs, do refrigeration was the go. And the added bonus was that the dough was better for its cold break in the fridge.
I working delivering pizza in the 80s with a young family the extra money came in handy. There was always today's, user, dough, then the one still rising in the fridge. You the calculated what was needed to replace it. 3 days in the fridge was the norm. There was nothing worse than handling fresh dough it was always harder to wrestle into shape and had a habit of forming huge bubbles on one side which the pizza cook would pinch out if he could find them before the pizza went in the oven. It was a commercial thing and those pizza would have to be remade which wasn't a bad thing as you got to eat the bad one.
If people are coming over I prep the dough over a number of days then freeze the remains . If its only us I prepare on the day. Its definitely better dough for the fridge time but still good enough fresh.
Regards dave

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Thank you Greenman! Some sunny day I'll do exactly that.

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lancer - No. Make the dough, let it do the initial rise (an hour where I am) or until it doubles in mass and then divide it into individual dough balls (I use 290 grams) and put it into individual containers in the fridge.

Sorry if I was vague about but I knew perfectly what I was on about.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

So leave it out for 3 days and then put in the fridge on the 3rd in individual containers?

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Three days with the final rise in individual containers in the refrigerator is good. It will last longer than 3 days and 7 worked ok. After that is is still good to eat but more difficult to stretch. That is my experience anyway.