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Filthymutt 02-17-2011 07:26 AM

Alternative bases & foundations
Has anyone had to make do with a less than optimum base size?
Say I want a 42" oven but only have enough floor space due to existing construction for about a 60" square foundation base. I do have enough room for the oven itself but do not want to destroy the existing brickwork surrounding my limited space for the foundation.
Is it possible to have the foundation size small, the base built upward from the small foundation with a top to the base that would be cantilevered to the forward and one side of the base?
In other words, the back and left side of the base would be against a back and side wall. So the front and right side could be cantilevered out and to the other side to allow enough top space for the oven to fit on top. At least 80% of the ovens weight would still be supported by the actual part of the top that is still over the main part of the base and foundation. It should not be off balance at all.
Any ideas? Suggestions?

GianniFocaccia 02-17-2011 10:55 AM

Re: Alternative bases & foundations

There are a few builds here where the oven enclosure has a larger footprint than the base's footprint. If you engineer your support slab with the proper amount of rebar, I wouldn't think 10% unsupported oven weight on each side would pose that much of a problem. Too bad you couldn't construct a circular base so your oven (should it be an igloo) comes out looking like a giant mushroom! :)

ThermoJax 02-17-2011 11:49 AM

Re: Alternative bases & foundations
I think my base was 60*60 so I cantalevered the 4 inch concrete pad out to accomodate the 42 inch oven. Form work and 2x4 supports.

Good Luck

Tman1 02-17-2011 12:14 PM

Re: Alternative bases & foundations
You can absolutely do it, you just need rebar to provide more structural support and possibly a 6" thick deck (I'm guessing). Your doing nothing different than how skyscrapers are made, just on a much smaller scale.

dmun 02-17-2011 03:34 PM

Re: Alternative bases & foundations
Cantilevering will work fine. In fact, it may be stronger because it puts your support structure below the dome, rather than below the exterior insulation.

Filthymutt 02-17-2011 06:04 PM

Re: Alternative bases & foundations
Good, I guess now I have to start getting some of the ideas out of my head and onto some paper...

david s 02-18-2011 12:46 AM

Re: Alternative bases & foundations
1 Attachment(s)
My oven stand has a much smaller footprint than the oven support slab. I put the stand under where the weight is.

Filthymutt 02-18-2011 01:28 AM

Re: Alternative bases & foundations
My only problem is that the support slab for me has to be a bit off center. I suppose it shouldn't be a problem as long as the support is sufficient and the load spread and balance

fxpose 02-18-2011 01:09 PM

Re: Alternative bases & foundations
I built my oven on 3 concrete columns.

Neil2 02-19-2011 12:55 PM

Re: Alternative bases & foundations
You cantilever will be less than a foot. You won't have any problems.

Placement of reinforcing steel will be a bit more important. The ends of the the rebar should either be "hooked" or bent 90 degrees for 6 inches or so to tie to the edge rebar.

Dead ending rebar is always less than desirable. It takes a certain length of rebar embedment in concrete to transfer the tension to the concrete. This length is usually taken to be about 30 times the diameter (i.e. for 3/8 inch rebar = 11 inches).

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