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Oven weights? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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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