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Foundation Question - 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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Foundation Question

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  • Foundation Question

    I'm excited to be planning construction of my first WFO.
    All the plans I have reviewed call for a 5-1/2" thick concrete slab as a foundation. Will this be sufficient if my oven design calls for a brick housing for the oven as well as the brick base? Does it matter that I live in the Chicago area and have some colder winters? My brick supplier is recommending six concrete piers 36" deep to support my foundation slab. (seems like overkill to me).

    Thanks,
    Giuseppe
    Thanks,
    Giuseppe
    pizza,pizza!

  • #2
    Re: Foundation Question

    Originally posted by I am Giuseppe View Post
    I'm excited to be planning construction of my first WFO.
    All the plans I have reviewed call for a 5-1/2" thick concrete slab as a foundation. Will this be sufficient if my oven design calls for a brick housing for the oven as well as the brick base? Does it matter that I live in the Chicago area and have some colder winters? My brick supplier is recommending six concrete piers 36" deep to support my foundation slab. (seems like overkill to me).

    Thanks,
    Giuseppe
    If the oven is independent from other structures and is a normal sized oven (less than 10 X 10 ft) then a floating slab, (No piers) will be fine, Use REbar and Wire in the slab and if the slab moves a little the whole oven will move a little, no big deal.

    Put 6 inches of paver base - (class 2 or 5) and 2 inches of sand then the concrete slab and it will float nicely.

    It gets colder in Minneapolis

    Chip
    Chip

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    • #3
      Re: Foundation Question

      Originally posted by mrchipster View Post

      It gets colder in Minneapolis
      Sounds like fighten words

      Seriously, I don't know how anyone can live in either place. We get cold and snow but no where the level you do. I heard that in the city of Chicago (down town), the trucks melt the snow and vacume it up because there is no place to put it - is that true?
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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