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Embarking on a Cast Oven Dome - 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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Dome Installation Video - Casa / Premio / Modena


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.


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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Embarking on a Cast Oven Dome

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  • Embarking on a Cast Oven Dome

    HI there, I have had the pleasure of building a few WFO's since I first stumbled onto this site and the wealth of information. Greatly appreciate it. Past ovens have been traditional firebrick construction.

    I am now looking to help a friend build one and looking to use a castable refractory. So I called upon my local supply and he recommended Kastite 2600.

    I discussed the use of forms with it and he said I should cast at min 3 inches thick and he felt that the product would slump if I tried to cast a 3 inch dome over a mold. He suggests I have an inner and outer mold.

    Here lies my problem. I've seen many posts on casting of ovens posted but most make use of structure and or sand pile to make the base and then the cast is done over it. I can see my way through that, I think.

    But if I were to make 2 forms both with say fiberglass mesh where one is say 3 inches larger than the other, how would I put them together in such a way to pour the refractory in the middle, have it set and then pull them apart. Has anyone done it this way? Any tips?

    Check out my build at:

  • #2
    Re: Embarking on a Cast Oven Dome

    In my opinion he gave you good advice on forms but bad advice on materials. That's an insulating castable, you need a dense castable. My issue with sand forms is you cannot vibrate them, for that reason I think a full form is better.

    Use a dense castable, full forms, a high percentage of stainless needles and vibrate. You will end up with a great casting.


    • #3
      Re: Embarking on a Cast Oven Dome

      Looking for details on how to use inner and outer forms to cast.

      Check out my build at:


      • #4
        Re: Embarking on a Cast Oven Dome

        I think forms are a lot of work.

        If you are doing one off ovens use brick or refractory without a form. I built a refractory oven, and agree that it was hard to get it to stay in place and not slump. But is did manage to do it. My walls are about 80mm (3 "). I had issues with the wet paper over the sand also slumping and folding into the the refractory. But I think I was going to fast.

        The problems I had are only superficial, and structurally not a problem.

        My build http://www.fornobravo.com/forum/51/n...e-19976-4.html

        In the end, I have a great oven at little cost as compared to a brick build, and better design than is possible with bricks, like flared openings giving more room at the door etc.

        Hope it helps...