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Oven Dome - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Oven Dome

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  • Oven Dome

    Hi I have just poured the foundation slab for my wood fired oven today.
    I have spend the last few weeks reading just about all the information I can find on building wood fired ovens on the internet and several books.

    I am hoping that someone can advise on the following.

    I am investigating the possibility of using a refractory castable concrete for the dome instead of fire bricks. However, I will still use fire bricks for the base.

    Here in Australia I have come across a company called Darley Refectories who sell a product called DENSECRETE 135.

    It states that it has a maximum recommended service temperature of 1350 0 C.
    TYPICAL COMPOSITION:
    Alumina 40 %
    Silica 43
    Calcia 9
    Ferric Oxide 6

    Has anyone built an oven using this product or similar castable refractory product for the oven dome?

    The reason why I am interested is that I think I can build better shaped Neapolitan oven using castable refractory concrete for the dome, rather then using bricks for the dome.

    I do not want to use it if people who have built ovens in the past think that the life expectancy or the operation of the oven would be reduced.

    I look forward to advice from the experienced oven builders.

  • #2
    Re: Oven Dome

    Darley densecrete - I thought that name rang a bell, and it does.

    http://www.fornobravo.com/forum/f2/c...tory-5669.html

    ("search" is your friend ;-)

    cheers,

    Dave.

    Comment


    • #3
      Re: Oven Dome

      Coskun, our company sells the same product. Check your P.M's

      Comment


      • #4
        Re: Oven Dome

        Well, casting the dome is not the traditional Neapolitan method. But there doesn't seem to be any reason why it shouldn't work well. Due to shipping costs the refractory business is often very localized. So anyone else's experience is likely to be with a different brand.

        I used Mizzou to cast my dome and it worked quite well. I choose this specific product because it has thermal properties very similar to firebrick & reports from others using it were generally favourable. If you have lots of positive reports from people using the product you are considering it should go well.

        There are lots of people on this site and elsewhere that have cast domes. E.g.
        http://www.fornobravo.com/forum/f28/...rill-2207.html
        Using Castable Refractory Concrete In The Field - Pyromasse
        Pizza Raquel

        Some things for you to think about.
        What kind of form(s) will you be using?
        Will you be casting in sections or a single pour?
        Will you follow the factory curing schedule?
        How tall will your dome be?

        If you've already poured, let us know how it turned out.

        .

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