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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!
maybe stating the obvious here, but I think that looks like a piece of (curved) angle iron that's holding up the flue/chimney vs. the arch and buttresses that hold up the forward part of the vent in the ovens we build. It's also cantilevered...and then where does it go?
hard to say how that ties into the overall structure of the oven, but presumably there would need to be some kind of weight to oppose that cantilever, whether it be holding up a brick or a steel flue.
for diy purposes, maybe an angle iron frame that extends back into the brick courses so you get the weight of the dome to oppose the cantilever?
I've decided that the WFO's in the authentic Neopolitan pizza places around here HAVE to be mechanically ventilated or they couldn't meet code requirements. I presume this would be the case for any indoor oven in a commercial space, at least in the U.S. Maybe that's the case in the photoe, and the vent is at the back so that front part isn't really a vent at all?
Didn't you post this picture & question over at PM?
Anyway, the cast iron bar is a support for the exterior masonry. The vent underneath curves up to the chimney. The exact construction will be a proprietary, closely held secret. So unless you hire someone from Naples to build one for you, you will have to make a best guess or experiment.
Im guessing angle iron as well, then they vented the chimney (tunnel) over the oven,, Like splat said probably a fan in there,,,, unless you vent it to the top center, You would basically have a false dome (i think) but it could be filled with insulation so I dont think it would be a problem