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  #191  
Old 01-24-2013, 03:40 PM
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Default Re: Oven on wheels

Finally got around to replacing the loose stacked bricks I was using for a wind-break with a mortared arch.
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  #192  
Old 01-24-2013, 05:28 PM
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Thumbs up Re: Oven on wheels

Gudday Mick
That all definitly keep the wind out nof your oven....and prevent any radient heat from effecting your glass of wine.

Regards vDave
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  #193  
Old 02-01-2013, 02:55 PM
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Default Re: Oven on wheels

Tried her out last night. One hair line crack alongside the keystone bricks. Nothing serious I think, and accessible to repair if absolutely necessary down the track.
It was quite windy last night, and this arched enclosure did a better job than the rectangular thing I started with.
I would recommend that to anyone contemplating their options - for a given width of entry, the arch design closes things in a bit better than a rectangular opening, in my opinion.
The wind was kept out better, and I swear the smoke was drafted better.
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  #194  
Old 02-01-2013, 03:01 PM
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Default Re: Oven on wheels

Hi Wotavidone,
Hairline cracks occur in wood fired ovens from time to time, but these hairline cracks never become large enough to become a problem. Cracks simply happen with brick ovens on occasion because of the expansion and contraction of the dome and the individual bricks. It's essentially part of nature.

What is important is that these hairline cracks do not impact how well the oven cooks or how long the oven will last.

The homeowner can continue using the oven, not worry about the crack and let us know if it gets bigger (again, something that has never happened). Here is the text in Italian, from the Artisan who makes the oven, and in our translation.

"Come tutti i forni tradizionale anche "il Forno del Nonno (Artigiano)" subisce durante il funzionamento una normale dilatazione termica che si presenta sotto forma di una piccolo crepatura in corrispondenza della cupola.

Tuttavia questo fenomeno naturale non deve preoccupare poiché non altera e non limita le caratteristiche del forno che potrete tranquillamente usare come vostra consuetudine."

As with all traditional ovens (brick), including the Artigiano, that undergo thermal expansion during operation, there is the chance that small cracks can form in the dome.

This phenomenon is normal in every way, and you do not have to worry, because these small cracks do not alter or limit the characteristics of the oven, and you can happily continue to use the oven as you would otherwise.
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  #195  
Old 02-01-2013, 03:04 PM
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Default Re: Oven on wheels

P.S. Given that I often seem to forget to move my wine glass before photographing things, Dave will be pleased to know that a) I didn't crack a bottle until after the baking was done, and b) it was actually quite cool down here last night, hard to believe it is summer, and when I did crack a bottle, it was a bottle of Wolf Blass Tawny Port that just happened to be lying around and c) I was uncharacteristically restrained so I still have lots of that there bottle of port left this morning.
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  #196  
Old 02-01-2013, 03:14 PM
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Default Re: Oven on wheels

Quote:
Originally Posted by moderator View Post
Hi Wotavidone,
Hairline cracks occur in wood fired ovens from time to time, but these hairline cracks never become large enough to become a problem. Cracks simply happen with brick ovens on occasion because of the expansion and contraction of the dome and the individual bricks. It's essentially part of nature.

What is important is that these hairline cracks do not impact how well the oven cooks or how long the oven will last.

The homeowner can continue using the oven, not worry about the crack and let us know if it gets bigger (again, something that has never happened). Here is the text in Italian, from the Artisan who makes the oven, and in our translation.

"Come tutti i forni tradizionale anche "il Forno del Nonno (Artigiano)" subisce durante il funzionamento una normale dilatazione termica che si presenta sotto forma di una piccolo crepatura in corrispondenza della cupola.

Tuttavia questo fenomeno naturale non deve preoccupare poiché non altera e non limita le caratteristiche del forno che potrete tranquillamente usare come vostra consuetudine."

As with all traditional ovens (brick), including the Artigiano, that undergo thermal expansion during operation, there is the chance that small cracks can form in the dome.

This phenomenon is normal in every way, and you do not have to worry, because these small cracks do not alter or limit the characteristics of the oven, and you can happily continue to use the oven as you would otherwise.
Thanks, mate.
I'm not too concerned. I recognize that something has to give when things expand and contract a lot. I'm used to looking at furnace and kiln re-lines that cost hundreds of thousands of dollars, and still drop bricks and chunks of refractory out of the liners the first time we fire them up. That's with embedded thermo-couples, rigorously monitored curing schedules, the lot, and we bring them to temperature and keep them there, not go up and down like a wood oven does.
So, I'm more amazed how well homebuilt brick ovens hold together, rather than alarmed at minor cracking.
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  #197  
Old 02-09-2013, 08:34 PM
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Default Re: Oven on wheels

Being an Aussie country bumpkin, I naturally own a whole shed full of junk that "might come in handy one day."
I keep promising myself I'll take it all down the scrap yard and get some money for it and some room to park the motorcycles and cars. Of course, I never do, coz it'll come in handy one day.
So yesterday I was poking around in the shed, when I came across this old, well used hub cap off a 1976 Holden.
Three strips of stainless steel, a few of monel rivets later, I have a chrome plated rain-cap on my oven flue.
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Last edited by wotavidone; 02-09-2013 at 08:53 PM.
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  #198  
Old 02-09-2013, 08:53 PM
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Default Re: Oven on wheels

Another try.
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  #199  
Old 02-10-2013, 02:18 AM
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Thumbs up Re: Oven on wheels

Gudday
Very "kings wood"
Regards dave
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  #200  
Old 02-10-2013, 09:14 AM
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Default Re: Oven on wheels

Great recycle use.
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