#11  
Old 01-25-2011, 04:44 AM
Journeyman
 
Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default Re: The reverse build.

If you are looking for the efficiency of a pompeii, the inner arch should be around 410 (650*0.63) for the heated volume capacity.

As for the AS ovens, I always wondered about that as well - it really does not make sense.

CW
__________________
Jen-Aire 5 burner propane grill/Char Broil Smoker

Follow my build
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 01-25-2011, 04:53 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,109
Default Re: The reverse build.

It just seems to be an unnecessary complication. Coming in square seems to work just fine and the air current forms a roll in that space anyway, so it may be counter-productive.
Reply With Quote
  #13  
Old 01-25-2011, 08:25 AM
stoveup's Avatar
Laborer
 
Join Date: Sep 2010
Location: Winston-Salem, North Carolina, USA
Posts: 86
Default Re: The reverse build.

Depressing pictures - until you get to the last one of that beautiful, clean base ready for a new WFO!

I do not understand the "doming down" at the front of the AS designs either. My past experience has been with building and using high-fire ceramic kilns, both gas and wood fired. Larger pottery kilns are usually rectangular inside and heat quite evenly throughout - even in the corners. The downdraft design of these kilns functions in a similar manner to the low opening height of the Pompeii WFOs which is a critical design component for efficient heat retention.

I believe that a vertical front on a barrel arch (maintaining the height of the arch right up to the flue structure) should be every bit as efficient as the dome-down variety and much easier to build. Probably improved structural soundness, too.

Keep in mind that I am a newbie to the WFO world and am still learning about these things. Can't wait to have my own WFO!
Reply With Quote
  #14  
Old 01-25-2011, 08:29 AM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,118
Thumbs up Re: The reverse build.

Brickie, there is nothing like a clean start, knowing what you know NOW.
__________________
Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Our One Meter Pompeii Oven album is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 01-25-2011, 12:59 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: The reverse build.

OK Ill do a straight forward barrel then with no doming down, much easier.
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 01-25-2011, 01:13 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,824
Default Re: The reverse build.

Include a thermal break between the inner and outer arch if you want to improve heat retention.
Reply With Quote
  #17  
Old 01-25-2011, 01:16 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,118
Thumbs up Re: The reverse build.

Quote:
Originally Posted by david s View Post
Include a thermal break between the inner and outer arch if you want to improve heat retention.
David, would you mind defining a 'thermal break'?

I'm thinking about inserting about 5 or 6 insulated firebricks from right to left on the oven landing just outside the first oven arch....Is that what you mean?
__________________
Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Our One Meter Pompeii Oven album is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 01-25-2011, 01:16 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: The reverse build.

Ive already thought of doing that, is ceramic blanket good sandwiched in between?
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #19  
Old 01-25-2011, 01:45 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,824
Default Re: The reverse build.

Yeah, I use only 10mm vermicrete, but it is way better than direct contact.Apart from reducing heat conduction=heat loss, it also provides space for thermal expansion of the inner parts of the oven which avoids pressure on the outer arch.
Reply With Quote
  #20  
Old 01-25-2011, 01:52 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: The reverse build.

Quote:
Originally Posted by david s View Post
provides space for thermal expansion of the inner parts of the oven which avoids pressure on the outer arch.
I had provided for expansion all around on the last oven, Ive seen what can happen to brickwork from the effects of the sun never mind a furnace..

Its not my work btw.
Attached Thumbnails
The reverse build.-expansion.jpg  
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Build In Central Alabama MetalHead Pompeii Oven Construction 80 08-06-2012 06:04 PM
Wanting to build a wood fire oven the best way we can Wheels1974 Getting Started 9 05-19-2010 07:53 AM
Matt's WFO Build mluttropp Pompeii Oven Construction 74 11-22-2009 03:27 PM
Near completion, Pompeii build Jed Brick Oven Photos 5 05-28-2008 09:48 PM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 12:14 AM


All times are GMT -7. The time now is 09:22 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC