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Importance of Stand size - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Importance of Stand size

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  • Importance of Stand size

    I am planning on building the 42" oven using the fire brick. After building my foundation and stand I realized that my area to build the oven was not as large as you recommend. I have 64 wide x 80 deep to build the 42" oven. By my calculations the outside of the dome will be about 51" wide, the exterior of the wall with cement board will be at the 64" leaving 2.5" between the interior of the metal studs and outside of the dome. Plenty of room to wrap the dome in the fb blanket. My stand is built with a 4' footer using 12" block then I placed the 8" block at the grade level leaving a 4" ledge for my stone and brick. (its overkill but nice) So the 42" dome will fit on my stand but its not the size you suggest. Is this ok? Also, do I need to use the fb blanket if I cover the dome with vermiculite? thanks.
    Gino

  • #2
    Re: Importance of Stand size

    Your calculations seem correct - 42 interior plus 4.5" on both sides = 51" 64" hearth less 51" dome leaves 13" for studs and finishing plus blanket. If you place the studs to be on either side of the widest part of your dome - there should be no problem. Even if the stud is exactly lined up with the widest part of dome - you can just leave that small 1 or 2" area with a little less blanket. Or just use 6" of vermiculite and let the peices fall where they may. I just broke ground on my build and have been slowed down by all the rain we've been getting. Hope to have foundation forms in and poured by next week. Good luck

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    • #3
      Re: Importance of Stand size

      Thanks, thats the response I was hoping to get. I will post pics of my build when I start the dome. Can't wait to get started on the dome. I am looking for the fb board online but so far have not found a better price than the Forno store.
      Gino

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      • #4
        Re: Importance of Stand size

        Have you poured the suspended slab yet ?

        If not, you can easily cantilever it out from the wall a bit.

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        • #5
          Re: Importance of Stand size

          Yes, I poured it about a month ago. Today I made a cardboard layout template of the oven. It fits with room for the metal studs and rockboard on the sides and plenty of depth. I plan on placing a piece of granite in front of the landing to act as a small countertop. Not too large because it would be tougher to reach inside to clean and build my fires.
          I hope to start the floor and dome soon, just waiting on the fb board I ordered today.
          The snapfish link will show my progress so far. Copy and paiste it into the web address bar.

          Snapfish: Share:Registration

          How deep is the entry way to your oven from the door to the front of the landing?
          Gino

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          • #6
            Re: Importance of Stand size

            If it came down to it, probably reducing the oven to 40" rather than 42" isn't going to be a show stopper. I made my stand as big as I could in the limited space, and was obsessed with making the biggest oven size possible on that stand, at the expense of insulation space. At the widest part of my oven on three sides, and have next to no space between the outside of the dome and the brick enclosure. (Damn I wish I'd thought of pouring a slab bigger than the stand .... oh well, next build)
            And by the way, I have a 300mm (12") landing between the front of my stand and the cooking floor. I can reach into the centre of the cooking floor at arms stretch.

            Good luck.
            Last edited by Poops; 09-14-2011, 08:48 PM. Reason: spelling
            ------
            Poops

            Currently building first oven with red brick base
            FB plans plus Russell Jeavons book

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            • #7
              Re: Importance of Stand size

              Originally posted by gtofani View Post
              I am planning on building the 42" oven using the fire brick. After building my foundation and stand I realized that my area to build the oven was not as large as you recommend. I have 64 wide x 80 deep to build the 42" oven. By my calculations the outside of the dome will be about 51" wide, the exterior of the wall with cement board will be at the 64" leaving 2.5" between the interior of the metal studs and outside of the dome. Plenty of room to wrap the dome in the fb blanket. My stand is built with a 4' footer using 12" block then I placed the 8" block at the grade level leaving a 4" ledge for my stone and brick. (its overkill but nice) So the 42" dome will fit on my stand but its not the size you suggest. Is this ok? Also, do I need to use the fb blanket if I cover the dome with vermiculite? thanks.
              My stand was (is) 65" x 78". The 42" dome, insulation, metal studs and cement board fit just fine. I don't think 1/2" on either side would have made any significant difference - so you should be fine. 80" deep is more than deep enough and, after my experience with the build - I'd probably reduce the depth to around 70" or so to avoid a really deep entry.

              You can see my floor laid out on the 65" stand here:
              Link to

              Insulated with metal studs here: Link to

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              • #8
                Re: Importance of Stand size

                I just recieved my fb board by UPS today.
                I already made a cardboard pattern and decided to leave the extra space on the back side of the dome to avoid a long reach of the entry to the oven.
                I will have about a foot of granite before the firebrick arch floor. The back of the dome will just have a larger void filled with vermiculite.
                Gino

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