#11  
Old 01-24-2012, 09:28 AM
Laborer
 
Join Date: Aug 2011
Location: england forest of dean
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Default Re: sophias new restaurant

started the oven today wow
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  #12  
Old 01-24-2012, 09:29 AM
Laborer
 
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Location: england forest of dean
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Default Re: sophias new restaurant

Sophias | Facebook
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  #13  
Old 01-24-2012, 10:30 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: sophias new restaurant

Smallholder, It looks like you don't have any insulation between the side walls and the dome, if so you'll loose a bunch of heat there and you may find cold spots in the inner dome at these points..


Chris

PS those aren't wood frame walls are they?

Last edited by SCChris; 01-24-2012 at 10:53 AM.
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  #14  
Old 01-24-2012, 01:20 PM
Laborer
 
Join Date: Aug 2011
Location: england forest of dean
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Default Re: sophias new restaurant

havent put the insulation in yet .. in the very closest point it will be 2 1/2 inches
just where the arch of the soldier joint meets the wall every where else will be up to 6 inches what you think??
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  #15  
Old 01-24-2012, 01:47 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: sophias new restaurant

If you can get some Ceramic Blanket or Rigid insulation between the wall and the soldiers you'd have your best results. If not Stone wool is used here in the states in contact with the back side of brick fireplaces. Post your pictures and we'll help as best we can..

Best to you!

Chris
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  #16  
Old 01-25-2012, 02:18 AM
Laborer
 
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Location: england forest of dean
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Default Re: sophias new restaurant

im using kiln brick insulation show you when i get the dome done
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  #17  
Old 01-25-2012, 04:15 AM
david s's Avatar
Il Pizzaiolo
 
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Location: Townsville, Nth Queensland,Australia
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Default Re: sophias new restaurant

Quote:
Originally Posted by smallholder123 View Post
i think we are going to end up with a 54 inch cooking floor made from fire bricks 9x4.1/2 x 2 1/2 on there side under a insulatig brick 9x4 1/2x3/4 and then a vermiculite slab 4 inches over a 4 inch slab support hows that add up we will be using overnight thermal mass to cook slow roast and such sorry my first figs are a bit out but the bricks are ordered the dome is 4 1/2 x4 1/2 x3 with a further 4 1/2 x 4 1/2 x 3 is this enough dome mass ??
The way I read this you seem to have it wrong. From the bottom up you should have supporting slab, insulating slab, oven floor.
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  #18  
Old 01-25-2012, 04:37 AM
Laborer
 
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Location: england forest of dean
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Default Re: sophias new restaurant

No you read it right i just haven't a clue what i am doing as it is i now have ..from the bottom up a 4 1/2 inch reinforced concrete slab a 4 inch vermiculite /concrete slab .. as i wasn't sure about just using vermiculite and then a additional 2 inches of kiln brick insulation then a 4 foot cooking floor 3/12 thick
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  #19  
Old 01-25-2012, 04:53 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,699
Default Re: sophias new restaurant

Quote:
Originally Posted by smallholder123 View Post
No you read it right i just haven't a clue what i am doing as it is i now have ..from the bottom up a 4 1/2 inch reinforced concrete slab a 4 inch vermiculite /concrete slab .. as i wasn't sure about just using vermiculite and then a additional 2 inches of kiln brick insulation then a 4 foot cooking floor 3/12 thick
Ah, ok that sounds good, should work well.
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  #20  
Old 01-30-2012, 11:33 AM
Laborer
 
Join Date: Aug 2011
Location: england forest of dean
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Default Re: sophias new restaurant

archway coming on nicly I think just got held up by non delivery of a new blade you can tell the blade went by the black bricks and how do you like my brick cutter

Last edited by smallholder123; 01-30-2012 at 11:49 AM. Reason: allows the user to edit my page ?
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