Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Like Tree16Likes

Reply
 
LinkBack Thread Tools Display Modes
  #51  
Old 09-14-2013, 05:59 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Budget Build 36"

It only failed because it wasnt contained, if it is contained in a structure then it wont fail.
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #52  
Old 09-14-2013, 06:03 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 78
Default Re: Budget Build 36"

Cool, I will get on to the insulation form work. Hopefully that ratio should be good enough.

Thanks

Bevan
Reply With Quote
  #53  
Old 09-14-2013, 06:10 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Budget Build 36"

Quote:
Originally Posted by Laspaz View Post
Cool, I will get on to the insulation form work. Hopefully that ratio should be good enough.

Thanks

Bevan
Your thread got me thinking, have a read.
http://www.fornobravo.com/forum/f44/...tml#post161847 (What about using starch based packing peanuts for insulation instead of vermiculite?)
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #54  
Old 09-14-2013, 06:16 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 78
Default Re: Budget Build 36"

Ha! I guess that would work... everyone says the air is doing the insulation. I wonder what sort of strength would remain after the peanuts melt.

I though the pumice was a lot like a rice crispy treat (rice bubble bar)...

Bevan
Reply With Quote
  #55  
Old 09-14-2013, 07:31 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,698
Default Re: Budget Build 36"

With vermicrete the usual mix is 5:1 to make it strong enough. I would assume that you would need the same ratio with pumice. 10:1 vermicrete is fine for insulation over the dome but not enough strength for under the supporting slab IMO, unless you have structural concrete containing the sides.
Reply With Quote
  #56  
Old 09-14-2013, 10:09 PM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,223
Wink Re: Budget Build 36"

Quote:
Originally Posted by Laspaz View Post
Thanks Al, I guess I will go for the big reveal then

I mixed up a 10 to 1 pumice/cement mix this morning to see if that will be enough to hold together for the floor insulation. I was able to pop it out of the cup I used for a mold after about 20mins.

It is not baking in the sun and after a day or so I will put a brick on top and see if it holds.

Photos for those interested:
Gudday
Looks for all the world like a chocolate crackle only grey
I would also up the chocalate to rice bubble ratio to 1:5 and be patient and let it set. A row of bricks on the slab will give you a containment edge but again let the concrete slab time to cure give it a week.
Regards dave
__________________
Measure twice
Cut once
Fit in position with largest hammer

My Build

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My Door

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #57  
Old 09-14-2013, 10:24 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 78
Default Re: Budget Build 36"

Thanks team, I will up the recipe to 5:1.

Dave, are you saying to hold off on the insulating layer for a week?

I have the form done this afternoon and was going to do the insulation layer tomorrow and let it cure for a week with the concrete. Is that a good plan or do I need to leave the slab alone for a week before insulating?

Budget Build 36"-dsc03157.jpg

Thanks,

Bevan
Reply With Quote
  #58  
Old 09-15-2013, 12:16 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,223
Default Re: Budget Build 36"

Quote:
Originally Posted by Laspaz View Post
Thanks team, I will up the recipe to 5:1.

Dave, are you saying to hold off on the insulating layer for a week?

I have the form done this afternoon and was going to do the insulation layer tomorrow and let it cure for a week with the concrete. Is that a good plan or do I need to leave the slab alone for a week before insulating?

Attachment 38921

Thanks,

Bevan
Sorry Bevan went to default settings there, I would always leave concrete a week to cure before doing anything..,but. Thinking about it you got the form in place and its not a heavy layer, why not!!!
Regards dave
__________________
Measure twice
Cut once
Fit in position with largest hammer

My Build

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My Door

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #59  
Old 09-15-2013, 12:25 AM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Budget Build 36"

I wouldnt worry about the 1 week of curing for an oven slab, thats just for high end high tensile work which an oven isnt......
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #60  
Old 09-15-2013, 03:13 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,698
Default Re: Budget Build 36"

If you cover your supporting slab with vermicrete then it will act to keep the supporting slab damp and cure it well for you. The bigger problem is the elimination of water from the vermicrete. As it takes about double the amount of water that standard concrete takes, it will take much longer to dry. I like to leave the vermicrete slab as long as possible to dry (weather permitting) because it is way more difficult to remove the water once you've built over it. My test explains my reasoning.
Attached Files
File Type: zip Vermicrete insulating slab copy.doc 2pdf.zip (73.2 KB, 26 views)
Reply With Quote
Reply

Tags
budget build, clay brick, wood stand

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Build In Central Alabama MetalHead Pompeii Oven Construction 80 08-06-2012 06:04 PM
PC's 42" Build Pizza Common Sewer Pompeii Oven Construction 24 03-21-2012 11:35 AM
Pensacola Build rodeair Pompeii Oven Construction 58 03-18-2012 08:52 PM
Refractory Cast Build Booma Other Oven Types 15 02-13-2012 05:23 PM
Debating between Pompeii and Modular build Cheesesteak Pompeii Oven Construction 20 04-02-2011 05:17 PM


All times are GMT -7. The time now is 01:17 AM.

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