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Oven weights? - 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 weights?

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  • Oven weights?

    Anyone know the approximate weight of a 44" dome made of fire brick? I have an existing slab but seems to be +/- 5" in some areas. I know for a fact that it is reinforced with #4 rebar. It is an elevated slab. Thanks.

  • #2
    Re: Oven weights?

    Around 2500# +/-, the footprint weight is a couple hunderd PSI.

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    • #3
      Re: Oven weights?

      Mine is just under a ga-jilliion pounds..

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      • #4
        Re: Oven weights?

        No I misspoke, the footprint weight is less than 5 PSI.

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        • #5
          Re: Oven weights?

          I hope so, since mine sits on 30 year old 36"x36"x2" wire reinforced slabs (cut to fit).

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          • #6
            Re: Oven weights?

            wotavidone: I think a lot depends on the stability of your ground. If you live in an area that ground freezes, you will need more of a slab. My slab is 4 inches, but I have two 1-foot wide footers on each side that go down 3 feet. It wasnt my design, it was the permit-guy at the zoning office. It was 2.5 full cubic yards of concrete.

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            • #7
              Re: Oven weights?

              I was talking about the slab the OVEN sits on, not the slab the STAND sits on. The slab for the stand needs to be more substantial and conform to local codes in regards to climatic conditions, just as the stand itself has to conform to codes and seismic conditions.

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              • #8
                Re: Oven weights?

                My patio is a poured suspended slab over a walk-out basement/workshop. I'm not sure of the perimeter footing but it appears to be done to code since there is no evidence of the patio slab shifting or cracking in 54 year. The slab is a little thin as it gets further from the house (starts out at 5" and then narrows to 3" at the perimeter). I was thinking of maybe pouring 3 footings along the perimeter corner and using steel to cantilever the load (or most of the load) above the slab. In essence the slab will still be built upon but will only be receiving about a 10-15% of the load. Another approach would be to cut the basement slab and pour 2 footings for a post and beam support directly under the oven. Maybe these options are over-kill but I haven't dug around the existing footings to see what is there. Any suggestions would help. Thanks.
                Last edited by scm1; 12-04-2012, 06:11 AM.

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