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Foundation set time - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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Foundation set time

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  • Foundation set time

    Hey Guys,

    So were starting our foundation today and really want to get a move on with the oven. Did anyone follow the 1-2 day setting time prescribed by the FB instructions? We just want to get the block stand built ASAP and get the oven in order. Any ideas on adequate time and such? Thanks!

  • #2
    Re: Foundation set time

    I would definitely give your concrete foundation at least a couple of days. Keep it moist and covered with plastic.

    Take your time, have fun and avoid the shortcuts and your oven will cook amazing food for decades
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

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    • #3
      Re: Foundation set time

      Thanks a lot Ken. Foundation is set, and we have the block stand put in as well. Were going to wait a few more days and pour the hearth slab. A quesiton for you though, if you happened to use the vermiculite/cement mix, what is the cure time for that, or point that it can hold weight of the dome? Or do you happen to have any experience with the double layer of firebricks on top of the hearth for extra mass/insulation.

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      • #4
        Re: Foundation set time

        Hi Egan,

        I sent you some of this info via our private discussion...

        After you pour the 4" vermiculite insulating layer on top of your hearth slab, let it cure for about a week. Keep it covered and slightly moist. Once cured it will be like crumbly styrofoam (it's really weird stuff).

        Firebricks are thermal mass. They are NOT insulation. Don't confuse the two. You really don't need an extra layer of firebrick in your floor. It will take a lot longer to get your floor up to temperature, require more firewood and it's just not necessary unless you are into serious commercial bread baking (dozens of loaves/day).

        As I said in our private exchange, please don't take a shortcut on the insulation. You must have 4" of vermiculite/cement or 2" of refractory insulation board directly under your floor.

        Sadly, we often have builders show up here asking why their floors never get hot. Guess what? They didn't put insulation under their floors

        Have fun with your build and be sure to post some pics for us!
        Ken H. - Kentucky
        42" Pompeii

        Pompeii Oven Construction Video Updated!

        Oven Thread ... Enclosure Thread
        Cost Spreadsheet ... Picasa Web Album

        Comment


        • #5
          Re: Foundation set time

          Hi,
          Regarding the comment about adding an extra layer of fire bricks to the floor, I am considering doing this to increase the heat time of my oven. I actually have a clay oven, which I'm also thinking of how to add layers to the wall from the inside (the oven is already built and much in use). Perhaps adding another floor layer would suffice?
          Thanks,
          Jim

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          • #6
            Re: Foundation set time

            Hello,
            I have a clay dome oven, which is fully insulated and seems to hold heat very well, but I am now wanting to extend my baking time. Does any one know about the effectiveness of adding another layer of brick to my oven floor? Also, what about adding more clay to the inside surface of the dome? Seems difficult, but conceivable.
            Any experience and feedback would be greatly appreciated.
            Cheers,
            Jim

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