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Oven Floor and Oven Opening questions

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  • Oven Floor and Oven Opening questions

    after responses on prior questions floor will be on angle iron at 16" center sitting on block wall. Cement board with rebar and concrete, insulation will be 3" calsil block (36"x12"x3") and then my fire block slabs (24"x12"x3"). 36" dome oven is my design. QUESTION - does insulation factor of 3" calsil block seem sufficient and also have enough density to support distributed weight of oven without breaking down?

    Next - read many books looked at Formo's plans but still struggling with opening - does anyone have good pictures or plans for the opening and chimney?

  • #2
    Re: Oven Floor and Oven Opening questions

    I often wish I'd read this before I started.
    View these threads and you'll find many pictures of how the arch is married to the dome, and how most guys mate up the outer arch and chimney

    http://www.fornobravo.com/forum/2/ne...s-15133-8.html

    Here's a pick of how I did the inner arch to dome marry up, then I put a stainless steel hood and a brick arch in front of that for carrying away the smoke.
    Attached Files

    Comment


    • #3
      Re: Oven Floor and Oven Opening questions

      Originally posted by wotavidone View Post
      I often wish I'd read this before I started.
      View these threads and you'll find many pictures of how the arch is married to the dome, and how most guys mate up the outer arch and chimney

      http://www.fornobravo.com/forum/2/ne...s-15133-8.html

      Here's a pick of how I did the inner arch to dome marry up, then I put a stainless steel hood and a brick arch in front of that for carrying away the smoke.
      would you mind sending pictures of the finished product with the hood and brick arch in frront of the oven opening thanks I will defineitely use the picture above for insights tot he opening

      Comment


      • #4
        Re: Oven Floor and Oven Opening questions

        If you are struggling with the opening and chimney, I've put together a 7 sheet pdf (attached here) of my oven and how it was built.

        My oven was a 42" diameter and I did the slightly harder thing of:
        1. Having a deep landing (the area between the inner arch and outer arch)
        2. having my landing "flaired": its a couple inches wider in front than were the inner arch is and the door goes.
        3. I was very concerned about having excellent draft of the smoke, so i made my "flu-box" (that's the opening above the landing) quite large and therefore had to taper it down, or rather up, to meet the 8" steel vent pipe.

        I've never done brick work before but we all learn as we make it and we figure it out with the help of everyone on this forum and their pictures.

        Keep looking at everyone's pics and you should get a good "idea" how its done and what will happen. Good luck, and hope my pdf's of what I did help. My drawings here are not instructions of how to built it, but it's just descriptive of what I did, and worked.

        good luck, Dino
        Attached Files
        "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

        View My Picasa Web Album UPDATED oct
        http://picasaweb.google.com/Dino747?feat=directlink


        My Oven Costs Spreadsheet
        http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


        My Oven Thread
        http://www.fornobravo.com/forum/f8/d...arts-5883.html

        Comment


        • #5
          Re: Oven Floor and Oven Opening questions

          Avkroth, don't be threatened by the planning it takes to master that dome/entrance transition. It was a challenge to all of us. Study the different builds in the gallery and the link in my signature and you will see some different ways to tackle each challenge as you come to it. HTH

          Dino, that is an awesome document you linked to! Have you started your own album(s) here on fornobravo? You can develop your album and illustrate your exceptional build, then put the album link in your signature. I think your build and supporting illustrations are a great help to those in the planning stage. Your sketchups were pivotal in my oven planning, thank you!
          Last edited by Lburou; 03-02-2014, 08:51 PM.
          Lee B.
          DFW area, Texas, USA

          If you are thinking about building a brick oven, my advice is Here.
          Our One Meter Pompeii Oven album is here.
          An album showing our Thermal Breaks is Here.

          I try to learn from my mistakes, and from yours when you give me a heads up.

          Comment


          • #6
            Re: Oven Floor and Oven Opening questions

            Thanks Lee,
            That's a good idea, I should organize my info better with album(s) and a link.

            And thank you for doing such good job organizing information on threads and posts on this forum. You've greatly helped out the entire WFO community here!
            "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

            View My Picasa Web Album UPDATED oct
            http://picasaweb.google.com/Dino747?feat=directlink


            My Oven Costs Spreadsheet
            http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


            My Oven Thread
            http://www.fornobravo.com/forum/f8/d...arts-5883.html

            Comment

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