Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Introductions (http://www.fornobravo.com/forum/f3/)
-   -   Building a store-bought oven in Holland (http://www.fornobravo.com/forum/f3/building-store-bought-oven-holland-19456.html)

Carani 05-28-2013 12:52 PM

Building a store-bought oven in Holland
 
Hi oven-enthusiasts!
We're building, or rater placing, a ready-made oven in our garden soon. I'm quite impressed with all the projects I see on the site. Ours will be quite humble in comparison.
I hope to find some tips and ideas on the site.

Last weekend we completed the base of the oven, which is planned to arrive from Italy this weekend. I can upload a picture of the oven in its place if anyone is interested.

Gulf 05-28-2013 06:45 PM

Re: Building a store-bought oven in Holland
 
Please do,
Everyone is interested :).

Carani 05-29-2013 09:28 AM

Re: Building a store-bought oven in Holland
 
That's good to know! I almost overslept this morning because last night I spent a little too much time reading the forum and the rest of the site. Some good ideas that I didn't think of myself, like moving the fire to the side of the oven instead of the back. Great to have this kind of resource!

Carani 06-02-2013 01:29 PM

Re: Building a store-bought oven in Holland
 
5 Attachment(s)
Okay so here goes the first bit of our construction.

Last week: building the oven base (and a flower bed along the wall), they'll both receive a layer of stucco later.
Attachment 36218

The oven arrives
Attachment 36219

Placing an oven takes some thought!
Attachment 36220

The result
Attachment 36221

First small fire
Attachment 36222
Keeping a fire this small alive is actually quite hard!

We've fired for about 6 hours @ about 100 deg. C today, tomorrow I'll build the fire a bit bigger.
Next weekend there will not be much construction time due to obligations elsewhere, but soon we hope to put a layer of stucco on the oven base and the flower bed. Then we have to build the workbench to the left and add an extra layer of insulation around the oven. I was planning to use rockwool for that, as it is readily available here.

thickstrings 06-02-2013 07:57 PM

Re: Building a store-bought oven in Holland
 
I noticed that you hav'nt put any insulation under the oven base....Having a similiar oven, I would sugest that, if is not to late...

Carani 06-03-2013 12:17 PM

Re: Building a store-bought oven in Holland
 
I'll keep the insulation in mind, however the bottom already seems quite thick. Currently it has not risen above 25 C during firing.
The first hairline cracks have appeared in the dome. And although I knew it would happen it's still a nasty thing to see.

boerwarrior 06-03-2013 01:26 PM

Re: Building a store-bought oven in Holland
 
Carani

is your oven "pre-insulated" underneath? If not then I strongly agree with thickstrings - insulation underneath is important.

Nice looking oven!!

Neil

david s 06-03-2013 02:01 PM

Re: Building a store-bought oven in Holland
 
Quote:

Originally Posted by boerwarrior (Post 154350)
Carani

is your oven "pre-insulated" underneath? If not then I strongly agree with thickstrings - insulation underneath is important.

Nice looking oven!!

Neil

Door on the outside of the flue, not so nice.

Carani 06-04-2013 01:15 PM

Re: Building a store-bought oven in Holland
 
Sorry I don't understand the door remark. I infer from your remark that a door outside the flue is bad somehow?

I get that a readymade oven may have some downsides compared to a well-executed selfbuild. For our budget and ability however, a readymade oven is a good choice.
I appreciate the pointers and ideas I get from remarks in this thread and things I read in other threads, helping me to make the best of the oven, especially the insulating that we're going to do.

david s 06-05-2013 04:39 AM

Re: Building a store-bought oven in Holland
 
I' m sure you will find your oven works well for you. From my experience the second two ovens I built had their flues inside the oven chamber just like yours. I have found that the flue outside the oven chamber to be a superior design. For cooking pizza there is not much difference because you cook with the door off or open, but for roasting or baking you lose too much heat out the flue. Open the door, cold air in and hot air out the flue. This problem can be alleviated to a certain extent by having a damper on the flue that can be closed. It is not evident from the photos whether you have one or not.


All times are GMT -7. The time now is 05:42 PM.

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