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  #41  
Old 10-02-2008, 07:26 PM
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Default Re: Start of the restaurant/bakery oven

In wood burning masonry fireplaces, the firebox opening is offset from the vertical chimney run. The flat area below the offset chimney pipe is the smoke shelf. The large area formed by this arrangement is called the smoke chamber. Among other things, this gives space for the damper to hinge up from the firebox. We usually don't get involved in this kind of stuff in freestanding brick ovens, where the flue tile goes straight up from the oven entry, with only enough of a funnel-shaped transition to channel the smoke into the flue.

Some ovens that are built into permanent structures need to conform to building code for masonry fireplaces, and might need a smoke chamber like this, but it isn't actually needed.
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  #42  
Old 10-02-2008, 08:32 PM
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Default Re: Start of the restaurant/bakery oven

Thanks for reply. Much better than what I could find on Wikipedia
I'm also glad I don't have to worry about it for my build.
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  #43  
Old 10-03-2008, 05:44 AM
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Default Re: Start of the restaurant/bakery oven

That was a great answer dmun...as usual. Those things were more a result of the fact that I had to try to keep the oven door as close to the exterior wall of the building as I could...so in order to leave some space between the flue tiles and the aforementioned wall I had to offset the tiles I therefore created a smokeshelf...the remaining smoke chamber is a place where I am hoping the smoke during initial firing will go...again because the oven door is so close to the building...don't want any significant smoke entering the building...definitely not something to worry about with your oven...and in many cases not even if you were building a fireplace...
Best
Dutch
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"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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  #44  
Old 10-04-2008, 02:20 PM
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Default Re: Start of the restaurant/bakery oven

I completed a bit of the masonry surround inside the building to kind of tie the brick archways into the overall wall...on of the bricks in the header course is gold-ish in color and we believe that color as well as the sort of sage green of a brick in the next course above and just to the right of the gold one will be included in the color scheme for the walls and ceiling. Looks like we will be getting a piece of soapstone for the counter area that is framed in the picture!
All the best!
Dutch
Attached Thumbnails
Start of the restaurant/bakery oven-pict0163.jpg   Start of the restaurant/bakery oven-pict0164.jpg  
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"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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  #45  
Old 10-04-2008, 08:53 PM
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Default Re: Start of the restaurant/bakery oven

Looks great Dutch! I really like the look of the inside, what type of soapstone are you going with?
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  #46  
Old 10-05-2008, 07:50 AM
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Default Re: Start of the restaurant/bakery oven

Thanks David!
I don't really know what type...trusting my wife's partner with it...she is in the construction business as an estimator(I think)...she is working on getting it through a stone counter guy she deals with...we'll have to see!!!Best
Dutch
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"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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  #47  
Old 10-09-2008, 06:43 PM
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Default Re: Start of the restaurant/bakery oven

A couple of pics of the chimney
4 sections of 8 inch square by 2 foot terracotta flue tiles hide behind those brick...at the top of the last one we will transition it from masonry chimney to chimney pipe...
All the best!
Dutch
Attached Thumbnails
Start of the restaurant/bakery oven-pict0167.jpg   Start of the restaurant/bakery oven-pict0168.jpg   Start of the restaurant/bakery oven-pict0169.jpg  
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"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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  #48  
Old 10-09-2008, 11:52 PM
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Default Re: Start of the restaurant/bakery oven

Looks great, A quick question: How is the chimney attached to the wall? Are there some sort of pins or anchors physically attaching/tying the chimney to the wall?

Bests,
Wiley
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  #49  
Old 10-10-2008, 05:44 AM
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Default Re: Start of the restaurant/bakery oven

The chimney rests upon bricks at the bottom and every 3 courses up the wall it is "tied" to the wall using metal wall ties...basically metal straps that are nailed into the wall using a special masonry nails...works like an concrete anchor except that you tap it in with a hammer
Best
Dutch
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"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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  #50  
Old 10-10-2008, 10:43 AM
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Default Re: Start of the restaurant/bakery oven

Here's a couple of pics with the scaffolding gone and a coat of render on the top of the dome...funny story about the render...a friend had leftover bags of spec mix from a job I helped him with and he gave them to me to use for chimney and basic bricklaying as they were type S...anyway...had a partial bag of the spec mix as well as an open bag of type N mixed with fireclay...grabbed the wrong bag and mixed it...funny how plastic just mortar and firelcay looks!!!...put it in a bucket, remixed with the spec mix and at the end of the day mixed the other with sand for rendering the dome...wasn't necessarily planned but couldn't waste all that mortar and clay...just a thin coating though...probably 1/2 and inch on average!!!
Best
Dutch
Attached Thumbnails
Start of the restaurant/bakery oven-pict0170.jpg   Start of the restaurant/bakery oven-pict0173.jpg   Start of the restaurant/bakery oven-pict0174.jpg  
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"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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