web analytics
Anchor plate question.... - Forno Bravo Forum: The Wood-Fired Oven Community



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

Anchor plate question....

  • Filter
  • Time
  • Show
Clear All
new posts

  • Anchor plate question....

    I just laid my first course (soldiers), as I was doing that, the rep from Home Hardware in Niagara Falls stopped by to give me some prices on Chimneys, anchor plate, flashing etc..... I am looking at a 8" ID stainless chimney (OD 13", it has 2" of insulation).
    My question? Can I simpley use the anchor plate that comes WITH the chimney (it is one that mounts to a wall, I was thinking of just removing the wall brackets and mounting the plate on my vent opening, is this
    do-able? the plate is about 14") The HH rep told me I would need a SPECIAL anchor plate designed to go from masonry to stainless???? Anyway, the total cost of the chimney etc... is 982$????? My oven is inside the kitchen of our Cafť (from the oven to the ceiling is like 7 ft, then I need to have 3' above roof line)
    Any help or comments would be great

  • #2
    Re: Anchor plate question....

    Hi Rick,
    I am not sure on how you have set up your vent but you should check out my 40" Pompeii build.
    My whole oven only cost around $1200 plus the Infra red thermometer. I have detailed pictures of my build in the forum Brick oven photos:
    (permalink #14 shows the stainless flue that I made in an hour out of scraps laying around from my kit car build) This vent was then dynabolted into the vent openning and I am yet to apply the vermiculite sealing around the join of the vent and oven/front facia. I simply put on 3 x 8" flue sections into this vent but you will need to put an insulated outer section on yours where it enters and passes through the ceiling to the roof.
    My final posting with a picture of the oven is :
    permalink #19 shows the oven with the 3 flue sections up, taken less than 5 minutes after lighting the fire.
    This method of controlling the smoke works exceptionally well and also allowed me to incorporate downlights into the vent which work well and illuminate the oven floor a treat when turned on. See: permalinh #10 of the same thread.
    Hope this helps you out.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: Anchor plate question....

      Here in the States (this county for sure) code specifies that the vent pipe only be insulated/ double-walled with in the attic space. You should check your local code. Insulated all the way up and out seem excessive except by your choice for heat transfer to the inside of the kitchen.

      Unless the vent pipe is going to be part of the "look" of the oven S.S. is an option not a necessity, the insulation is an option as well (if its not code). A double walled vent pipe will stay pretty cool on the outside and not provide much heat transfer inside the kitchen. Since it sounds like you have high ceilings in the kitchen depending the ovens proximity to the cooking line you could route the smoke into your existing venting system.You could send the pipe to the main exhaust duct tap through the wall and run an uninsulated pipe all the way up and out just like a 2 flue chimney.
      Just a thought.