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  #51  
Old 09-03-2013, 04:07 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,789
Default Re: My latest precast oven, struck today

Creating compound curves with bricks is both difficult and time consuming.
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  #52  
Old 09-03-2013, 04:20 AM
Peasant
 
Join Date: Dec 2009
Location: Belfast, Co Antrim
Posts: 25
Default Re: My latest precast oven, struck today

I see. I must have a go then at casting. But I want a 1m dia floor. To make the segments my refectory supplier has a useful insulating sheet rather like soft cardboard, so a good way to keep the separation?

Still, cutting a brick in half at an approximate angle is easy to do, makes the curve and joint thin enough. I used a 9" angle grinder freeform cut by eye, more or less at the right camber and angle of cut. Or the brick can be bought as an arch brick too, ready shaped to make a curving arch with the merest smear of cement.
1m oven took about 70 bricks at 2 each, and two buckets of wet cement at 23 each

Either way I would recommend using the ceramic blanket and the best heatproof board for under the floor, at least 3" all round. Makes a massive difference, I would never use vermiculite concrete again, nor insulating concrete which is just firecement with perlite mix)
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  #53  
Old 09-03-2013, 04:49 AM
david s's Avatar
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: My latest precast oven, struck today

Vermicrete is cheaper and you can use normal cement with it ok. The problem is drying the stuff out.Not so easy if you live in a wet climate.
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  #54  
Old 09-03-2013, 06:27 AM
Serf
 
Join Date: Jan 2013
Location: Des Moines, IA
Posts: 11
Default Re: My latest precast oven, struck today

From my own casting experience I can say this is a way to do it. The whole process was easy and smooth. I built it in 5 pieces in my garage. I worked on the oven while building the platform and the rest of the stuff.
I ended up with 3" thick walls and the material that I've spent on the concrete was about the same if not cheaper I would need to spend on the bricks.
As far as the usage I do not see any difference from what others with brick ovens have reported. I can bake in it next day without firing it again. Just this weekend my oven was 550F @ noon after I did pizza night before.

If you need any more details just let me know.
Thanks
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  #55  
Old 09-03-2013, 06:31 AM
Peasant
 
Join Date: Dec 2009
Location: Belfast, Co Antrim
Posts: 25
Default Re: My latest precast oven, struck today

You would think. For my first oven I stopped counting at 8 bags 14 each
That gave me a 3" layer all round
A 3" layer of blanket costs 60 for the one roll, yet performs better than a 9" layer of vermicrete
Also, with really good insulation, the oven gets hot so quickly, less than half an hour, gets up far hotter and retains cooking heat till the next day, even two days.

My first vermicrete oven was over edge on brick with 2"concrete overlay (6" wall) and 6" perlite insulation. Took 90' to warm up, never got above 220 degC, you could feel the outer surface losing its chill and continue to pass heat till the oven cooled to 60deg within 24hrs. Next oven brick was on the flat (3" wall) with 3" ceramic blanket and 3" ceramic board under. Fires to 400degC+ within the hour and 24hrs later is still 170deg

Yes it is worth it, and no its not significant price difference
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