[nyknicks]

The foundation is about 5' by 5' and 4 inches thick with 3/8" rebar. The blocks are mortared and 3/8" rebar was used from the foundation up through the block and bent to tie in the support floor. This was done on every corner and in the middle of each wall. He also added rebar all around and across. Two 3/8'' rebar was also used from the slab up the block on each side of my wood storage opening under the oven support floor this rebar was bent to help support the opening, its about two feet wide. The oven support floor runs across this opening. First he layed about a 3" slab and then a 3" vermiculite plastic cement mixture over the concret slab. This is what the oven sits on. The person who built this structure is recommended by FORNO BRAVO. His name is JIM HEMSTALK. He is on your web site as a recommended mason in Northern California. I got the oven from my cousin who had them brought over from Italy The company is Trinchini Caminetti. I'm not sure if I spelled that correctly. The cracks are very small and you cant even see them unless you look closely. I'm going to assume this is a small problem. It makes me feel better.