web analytics
Foundation limitation inquirey... - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Foundation limitation inquirey...

  • Filter
  • Time
  • Show
Clear All
new posts

  • Foundation limitation inquirey...

    I'm looking for assistance in finding out my options for building an oven over an existing pool/ patio deck. I remodled my swimming pool last summer, and was planning to build a BBQ island and also thinking about a WFO as well. In my planning I did all the necessary utility installations for the island, including water/ sewer/ elect. and gas service. At the time, I was considering using steel stud framing and hardibacker bd for the BBQ island construction eliminating the need for fortifying the deck below the island location, but I failed to consider the future potential oven build and the likely need for a stout foundation there. So, being left with only a 3-1/2 to 4-1/2" thick slab, I am looking for solutions to make the build possible without much risk of failure down the road.

    I am under the impression that the oven will be doable given the deck circumstance, and to add to that, I am limited on both space and funding do to losing my job in the bad California economy. Normally very value conscious, I'm now down right cheap by necessity, so I will need this oven to be economical to boot. I was thinking a small sized oven with room for a 2-3 10" pies would be adequate, and if I eliminate anything over the oven aside from the basic stucco finished igloo, and construct it on a simplified (welded steel?) stand, I might be able to pare the finished weight enough to make it feasable. I'd appreciate the collective thoughts of you experienced folks...

    Thanx in advance,


  • #2
    Re: Foundation limitation inquirey...

    HI Mitch,

    Welcome to the group. Sorry about the job, but it will give you time to focus on the important things, like building a WFO! (wood fired oven)

    In my mind you have two choices regarding the installation of a wfo on an existing cement slab.

    A) Install directly on the slab - but first confirm it will work.... Detail the parts you will install in a an oven. Assign (research and calculate) a weight for every part in the oven. Total the component weights and establish a total weight for this appliance - wfo. With this total weight number, you can then determine if the slab is designed to hold this weight. (for example, if your oven total weight is 8,000 pounds, and you use an 8 inch wide cement block as the bottom course in your stand, and you have 22 lineal feet of block stand, your weight per square foot is - 8,000 / (8/12) * 22 ) = 571 pounds per square foot - I think a cement slab would support this weight). I am not familiar with soils in Sacramento, but if your pounds per square foot number is less than 1,000, I would think you could install the wfo stand directly on the slab and be OK. (Dmum, does this look like it makes sense?)

    B) Cut the concrete slab out in the area you would install a footing for the stand, and install a footing directly on the bearing soil.

    So these are are the options I can see, there certainly could be others.

    Good luck with the project, and be ready to send along pictures,