Karangi Dude's Mobile Oven

[Karangi Dude]

Thanks Russell,

It's good to be back
I hope there is some info in this thread that might help members who are thinking about a mobile oven

Next I designed a decorative arch to suit the flue arch of the oven (slightly different with the way the oven has sloping sides) I also used a high temp material to create a 4mm thermal break between the cast and the fire bricks that i used to build the arch

[UtahBeehiver]

KD,

Thanks for starting a new thread showing your steps in building a mobile oven. There has been a few builders who needed and wanted information on doing a mobile oven. It is great to have you back on the forum.

BTW, for all the forum members, although KD's ranking shows a "serf" he is actually one of our seasoned and pioneering members, ie cooking expert and main member to introduced a tapered inner arch, which is now one of the main building standards.

Russell

[Karangi Dude]

I mixed the vermiculite with portland cement and filled the cavity around the base of the oven to the height of the hearth leaving enough room for a granite landing
At this stage I used some heat beads to create a little heat to help cure the high temp mortar

[Karangi Dude]

To hold the oven and insulation in place we welded a 3mm piece of plate all the way around the base of the oven (my son in law did the welding he is a welder)
The plate is welded to the deck leaving enough space to fill with vermiculite and cement this will hold the oven and insulation in position so that the oven does not move

[Karangi Dude]

Thanks Dave,


After setting the pieces in place I braced the pieces with timbers then ground off the rough edges and mortared the joins with high temp mortar

[cobblerdave]

G'day
wow I get the chance to welcome you for the secound oven.
please tell us more....
regards dave

[Karangi Dude]

After moving from Karangi on the NSW coast where we ran Wood Fired Oven building and cooking workshops we relocated to Milawa north east Victoria and found ourselves in the heart of the gourmet food and wine region. We decided to have a go at catering so we mounted an oven on a trailer, after some research we decided NOT to go with a brick oven for various reasons, weight, wall and floor thickness, many brick pieces that may move during transport etc. We decided on a cast oven less parts to move, 50mm wall and floor compared to brick 115mm walls 75mm floor
The oven we chose was a Forno Bravo Casa 110, we placed an order with the Australian agent for Forno Bravo.
In the meantime I designed a deck trailer and had it made to order by a friend in the trade.
Trailer is 4000mm x 2000mm dual axel with electric brakes rated at 2900 kg. To place the oven at the right height we made a second deck above the base deck
When the base trailer was finished I started the build, two layers of 50mm ceramic fibre board and then place the 50mm fire brick tiles on a fine sand base and started to assemble the oven