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39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS? - 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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39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?

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  • 39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?

    Thanks James for answering my previous questions, it was helpful. But I still have other Questions, if you don’t mind answering them:

    Interior Dome Height (Low Vault) Naples style

    In The Pompeii Oven™: Plans to Build an Italian Brick Oven
    A low (Neapolitan) vault design with a
    36” internal diameter the interior height is 17”

    My Question is:

    If you have a 39.3” internal diameter (Low Vault) Naples style
    why is the interior height 15.7”?



    Hearth

    - Build a Hearth Tray made out of Steel or Metal? What’s the difference between the two?

    - What materials-products should I use for the (light-weight) thermal & insulating layers hearth? In which order & thickness should each layer be to have a light-weight hearth?

    - How can I build a 2” thick cooking hearth?

    - If you’re pouring the hearth in a tray do u need rebar?


    Oven Opening

    - Curved arch made out of steel or cast iron, what do I use to attaché the curved arch with the bricks of the dome on each side? Do I use the same refractory mortar? (8 parts mortar sand, 3 parts Portland cement, 2 parts fire clay)?


    What should my exact insulation be?

    1” refractory coating
    1” insulating blanket
    4” vermiculite concrete
    1” stucco
    1” reveal

    If this insulation is right, in order and enough, then what exactly is:

    1" refractory coating made out of?
    1" insulating blanket?
    4" vermiculite concrete?
    1" stucco?
    1" reveal?

    thanks again James

    Southpaw
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