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Big commercial Pompeii oven? - Forno Bravo Forum: The Wood-Fired Oven Community



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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:
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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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Big commercial Pompeii oven?

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  • Big commercial Pompeii oven?

    While building my own Pompeii in Holland I was approached by a restaurant who asked if I could help build their commercial oven. They were thinking of a diameter of 70"-80". Anyone ever done that? It would be taking the Pompeii oven another step forward. Can anyone reflect on additional sizing of such an oven, mortar for an every-day-use-oven and the costs of building the dome versus buying one?

  • #2
    Re: Big commercial Pompeii oven?


    There will be others on this forum that could speak better to practicality of such a large Pompeii dome, although as a mason I'd have to say it could be done, but it better be done carefully. That's a lot of weight. My feeling is that you would probably need outside bracing (rod and plate steel) to reinforce the soldier course. Even possibly within the dome as Redbrick has done. This would likely involve custom bending, but it could be managed. Have a look at Sunnyfield - The Bakery Project to see what I mean. It's not the same type of oven, but the reinforcing is similar.

    A cast refractory dome would eliminate these issues, if you could get one that large.

    For an oven in continuous use, you would have no choice but to go completely with refractory mortar, otherwise longevity would suffer. Careful calculations would have to be made regarding flue size.

    "Made are tools, and born are hands"--William Blake, 1757-1827


    • #3
      Re: Big commercial Pompeii oven?

      I think it's possible. The large oven I saw at Sagunto (and still will get pictures) was probably double that size. It had used the bricks on edge, so only the thin side profile showed. They looked more like a clay tile than a firebrick.
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!