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Thermal expansion in floor/vent landing design - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Thermal expansion in floor/vent landing design

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  • Thermal expansion in floor/vent landing design

    Hi all,

    I'd first like to express my admiration at the creativity and engineering capability of the folks on this forum. You have truly inspired me to think that I might be able to build an oven myself, despite my lack of masonry skills. So thanks for that! -- (wife not so thankful, however, since all I've been able to talk about for the last two months is pizza ovens!)

    I'm in the design stage for a 42" Pompeii.

    I'd like to build the dome around the floor to maximize heat retention. I've noticed that a lot of the ovens on the forum that use this design DO put in a gap between the floor and the dome and between vent transition and the entry arch to allow for thermal expansion.

    However, once into the vent landing, it looks like most people do not leave a gap for expansion between the vent landing and the vent structure/decorative arch, and between the firebricks and the oven landing.

    I'd appreciate thoughts on whether a gap between all floor bricks and all vertical structures would be worthwhile. In my newbie way of thinking, there's a lot of heat in one of those ovens and the more expansion joints the better. Even if the vent landing floor isn't getting too hot, is it moving around as a result of the expansion of the cooking surface bricks?

    Any chance the lack of such expansion joints might be causing some of the issues with cracks in the arch and other structures?

    Thanks,
    Jim

  • #2
    Re: Thermal expansion in floor/vent landing design

    Originally posted by jschwappach View Post
    Hi all,

    So thanks for that! -- (wife not so thankful, however, since all I've been able to talk about for the last two months is pizza ovens!)

    Thanks,
    Jim
    It's catching, soon they will be on board as well!
    RCLake

    "It's time to go Vertical"
    Oven Thread

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    • #3
      Re: Thermal expansion in floor/vent landing design

      Jim, brick expansion based on saturated heat is something like .21 max. This is why those that are building the dome around the floor bricks are leaving 1/8 to 1/4 gap. As for the entry area, no gap occurs with wall bricks to floor because the heat is much reduced, although it still exist. The heat likely does not expand the bricks enough for such concern. I hope this answers your question.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan:
      http://www.fornobravo.com/forum/f8/a...scan-2862.html

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      • #4
        Re: Thermal expansion in floor/vent landing design

        I removed my vermiculte/concrete layer on the outside half of my landing area. I developed 1/8th inch gaps between some of the bricks from the heat expansion. I think it has something to do with the differences in the insulating abilities of vermicrete v. concrete. It makes perfect sense to me (now) that the entryway is subject to different expansion/contraction than the dome. My soldier course was on top of the floor, if that makes a difference.

        The .21 expansion might be significant. I'm not sure if this number is a percentage. I'm pretty positive that different manufactures of bricks have different numbers too.
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

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        • #5
          Re: Thermal expansion in floor/vent landing design

          I have a quater gap for my dome, none for the arch. My entire wall system is off the floor bricks.
          An excellent pizza is shared with the ones you love!

          Acoma's Tuscan:
          http://www.fornobravo.com/forum/f8/a...scan-2862.html

          Comment

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