New WFO in Perth

[david s]

Hi Yandi,
It looks like you're starting the curing fires on an oven that has no dome insulation. Whilst many builders have done it this way without problems, just remember that an uninsulated clay chimney is bound to crack because of the temperature difference between the inner and outer surfaces. The same applies for an uninsulated dome, so for this reason it is better to insulate before fires IMO.

[yandi]

First fire

[UtahBeehiver]

Like I said, more than one way to accomplish the end goal.

[yandi]

Well this way will help someone else, still better than puting up the bricks sitcks to hold them in place . Correct me if I’m wrong

[UtahBeehiver]

A variation of this concept shows up periodically. Just goes to show there is more than one way to skin the cat.

[yandi]

Found easy way how to hold bricks in place without any problems and use of IT only for reference for first brick to get exact angle .

[yandi]

Back in game after long time. Here some photos and more to come.

[yandi]

UtahBeehiver,

Thanks for help yes that angle is too deep, one's I start the dome then will do proper angle with my IT tool. Regarding arch and bricks I have to explain from start, insulation bricks I bought from different place and have lots of them. Arch, fire bricks and cooking floor got from lady that she got imported from Italy as kit to assembly on their own. Her husband got sick so they had to sell it. I plan to use cooking floor and another half fire bricks. The cooking floor and arch are made from same staff as fire bricks. Here are some pictures of that kit. Regards

[UtahBeehiver]

Yandi,

Glad you cleared up the IFB used that Gulf mentioned, I was also concerned about where you were using them. The arch material also looked similar so no sure what you meant about being the same as the "dense" firebrick. If you can cut this material with a hand saw then it is the wrong material.

Is you have an IT in place. The IT will help you determine the inner arch angle you need for a tapered arch. It looks like the existing angle are too deep. Here is a pic from Mr. Chipster showing how the IT help you determine the angles of a tapered inner arch. The slope of the inner arch is the same as the slope of the centerline of the IT.

[yandi]

Gulf

Those insulated bricks I had some spare and been using them for testing and will not use them for dome but arch is made out of proper staff same as fire brick as was imported from Italy. Any way thanks for your help all good..

[Gulf]

Yandi,

Are those insulated firebrick that you are using to build the dome? The entry arch appears to be made from the same type of brick. If so, you might want to rethink your choices of material.

[yandi]

Hi everyone, I'm back on forum and got some time to work on my wfo. Finally happy with my design and transition from dome to my existing arch. Any suggestions and maybe change would help, thanks in advance..

[yandi]

Inside radius of arch is perfect for 36" oven but outside radius is bit bigger but can modify it to suit , the width is 120mm and should be fine. Will to test run with couple of bricks next to arch and will show you some photos.

[JRPizza]

What are the dimensions of the arch? Are they going to give you the oven size you really want? If it is too big you could maybe incorporate it into the vent arch (inner or outer), and if too small you might just want to make an arch out of bricks. I know it would be extra cost but we are only talking maybe 15-17 bricks, unless you need to cut them twice like I did

[yandi]

Yes , finaly thread is up and running) I got good feedback regarding my bricks happy now but that arch is going to be a pain.. Well It will be hard for start but will send photos and thanks everyone that helped me so far!!