web analytics
Pompei Oven Base in Winterland - Floating Design - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Pompei Oven Base in Winterland - Floating Design

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pompei Oven Base in Winterland - Floating Design

    Hi I have been searching the forum for ideas on building the right floating pad for my oven. I live in Toronto so I have to contend with winter and frost.

    Most suggest either putting in a footing and wall down at frost level and then pouring the slab on the wall or a simple 5" concrete slab.

    When I did my garage pad a few years back the building inspectors wanted the outside perimiter to be 12 inches thick and then taper up to 5 inches for the slab itself. So I essentially end up with a 5 inch slab and a 12 inch perimiter depth. I built my last oven pad that way but it was on beach sand so I was not concerned.

    Here in the city I have clay and not to good drainage.

    I was thinking I would use the same design with the 12 inch footing design built into the slab. I was going to dig down, say 12 inches. Put 4 inches of gravel in the pit and then add an additional 7 inches of gravel on the original 4 inches keep the gravel 12 inches in from the perimeter. Then put to rows of rebar around the perimiter and tying that into a rebar grid within the slab section. Pour concrete.

    Does anyone see any issues with this design? I figure if there is any heaving it will have to heave the entire slab and oven structure.

    Thx
    Check out my build at:
    http://www.fornobravo.com/forum/f8/t...uild-4678.html

  • #2
    Re: Pompei Oven Base in Winterland - Floating Design

    shoot an email to canuckjim. he is in the neighbourhood - Prince Albert

    Comment

    Working...
    X