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South Africa Gauteng: first attempt - Forno Bravo Forum: The Wood-Fired Oven Community

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South Africa Gauteng: first attempt

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  • South Africa Gauteng: first attempt

    Been following the guidelines and instructions on forno bravo for a while now and the biggest issue was sourcing the materials in Gauteng as I did not want to compromise on quality. Fire brick are available from R28/brick, however you can buy from Verref Rietfontein in Springs 011 818 6000 at R17 a brick (min order is 1) and they have the widest range of fire brick shapes too. Verref Elgin also on Springs sell the cement you need at R208/bag.

    The people at Verref are bery fiendly and very helpfull. The Chemical Engineer even gave me a 5min intro on the cement with do's and don'ts and I only bought 1bag. BTW their cement rely on the bricks being DRY.

  • #2
    Re: South Africa Gauteng: first attempt

    Welcome Bosvark2000

    Get some pictures up of your build so we can all enjoy a South African pizza

    Cheers
    Craig
    "All I ask is the chance to prove that money can't make me happy"

    Spike Milligan

    "It is only impossible if you stop and think about it"
    The Pirate Captain

    Comment


    • #3
      Re: South Africa Gauteng: first attempt

      Welcome Bosvark! I am a South African (Capetonian) living in Northern California.

      Here is a link to my build;

      http://www.fornobravo.com/forum/f8/3...nia-19283.html

      Good luck!
      Neil

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      • #4
        Re: South Africa Gauteng: first attempt

        Hi there. I'm down in Cape Town and wanting to build my own pizza oven. Looking for a semi restaurant size...roughly 80cm diameter inside...and really want to build it on my own!

        I'm experienced in building and making pizza...just never had my own oven.

        Looking for the right materials in Cape Town. Will normal fire place bricks work? Also, need advice on opening size ratios...looking at 600wide x 350high.

        Another big difference I have seen is that the oven builders here have the chimney right on top in the middle or near the back, not in the front like this website suggests. I just agree I think the front option sounds better...what are the major differences? Do u need a damper in the chimney then?

        Thanks for any help!

        Nick.

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        • #5
          Re: South Africa Gauteng: first attempt

          G'day Nick
          The oven mouth on the forno style ovens is 63 percent of the height of the internal dome. Oven mouth width should be a bit under 1/2 the width.
          So a 80 cm wide dome with a. 1/2 circular dome can be 40 cm making its oven mouth height of 25 cm and width of up to 40 cm.
          With a brisk fire inside the oven mouth size will regulate the smoke going out and the air coming in. No damper to fiddle with just the amount of wood you put in. All you regulate is the amount of wood going in to keep the flames licking on the roof and not licking out the oven mouth and its efficient.
          The entrance way is built bigger than the oven mouth so its easy to operate the oven. The sides of the entrance protect the oven mouth from the breezes and with a smoke chamber above the door to direct the smoke into a chimney it keeps the smoke and hot gases from your face
          If you go to the forno bravo shop at the top of the forum you will be able to get a free set of plans. Do some reading.
          http://www.fornobravo.com/forum/f2/n...res-15133.html
          This link is a good place to start as well as it's got as its got a good selection of builds
          Good luck and don't be afraid to ask questions
          Regards dave
          Last edited by cobblerdave; 07-16-2014, 03:47 AM.
          Measure twice
          Cut once
          Fit in position with largest hammer

          My Build
          http://www.fornobravo.com/forum/f51/...ild-14444.html
          My Door
          http://www.fornobravo.com/forum/f28/...ock-17190.html

          Comment


          • #6
            Re: South Africa Gauteng: first attempt

            Hi Guys,

            I am also based in Cape Town, looking to start plans on a WFO. Starting to look for any supplies for Firebrick / Refractory Cement / Vermiculite / Ceramic Fibre Board, etc etc. You guys have any luck sourcing materials?

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            • #7
              Re: South Africa Gauteng: first attempt

              Hi Guys, Do you think its fine to use Corobrik Pavers for a WFO. It's fired at 1500°C and according to them would do just fine for a WFO. They suggested the Constantia paver @ R4.80ea... a far cry from R35ea for normal FireBrick!!

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              • #8
                Re: South Africa Gauteng: first attempt

                G'day
                I did a quik conversion to the Aust dollar and it turns out at $3.74 close enough to the $4 we pay for firebrick here.
                http://www.fornobravo.com/forum/f43/...tml#post115981
                This bloke has built has been involved in three paver built ovens to date and would be the most knowledgeable. So I'd put a post on his thread and wait a reply.
                Regards dave
                Measure twice
                Cut once
                Fit in position with largest hammer

                My Build
                http://www.fornobravo.com/forum/f51/...ild-14444.html
                My Door
                http://www.fornobravo.com/forum/f28/...ock-17190.html

                Comment


                • #9
                  Re: South Africa Gauteng: first attempt

                  Originally posted by Taahir View Post
                  Hi Guys,

                  I am also based in Cape Town, looking to start plans on a WFO. Starting to look for any supplies for Firebrick / Refractory Cement / Vermiculite / Ceramic Fibre Board, etc etc. You guys have any luck sourcing materials?
                  SA VERMICULITE HOME - SA Vermiculite.com Suppliers in South Africa

                  Comment


                  • #10
                    Sorry to take this OT but I just wanted to chime in, I was Gauteng last month, I was impressed at how many WFO's I saw in SA as a whole, they appreciate good bread and pizza a lot more than most in the states.

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