| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#81
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| You are looking good! Here's my perfect world scenario: 1.5 - 2"/40-50mm for the home 2.375"/60mm for catering 2.75"/70mm for a restaurant :-) James
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#82
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| and so it begins... 92lbs of portland cement, 4cuft of perlite.... the rain finally let up again so it is time to get back to work. |
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#83
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thanks James! |
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#84
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| ok, another 2" of perlcrete above the first 2" layer of perlcrete. and NOW i can install my bricks! well, after a couple of days. |
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#85
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| By the way, it took exactly one 92lb bag of portland cement and 4cuft of perlite to make a 4'X4'X2" slab...in case any one needs to know. |
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#86
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| We've finally fired the first oven at pizza temps. Works bloody well and cooks pizzas in under 2 mins. We have cast them all but we still have nine to put together and fire. Cheers Mr G |
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#87
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| very cool guys |
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#88
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| What kind of insulation do you have under your floor and on your dome? |
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#89
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| Hi Joey, we've used 3" of vermiculite/cement underneath and on top we have two layers of ceramic blanket and 2" of vermiculite/cement. In top it gets only luke warm to the touch but quite hot underneath. The next ovens will have 2" of Cal-Sil board and 2" of vermiculite/cement underneath. |
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#90
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| Quote:
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| refractory cement |
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