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#11
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| I am new to all of this and have just laid the first course for a 1 metre internal floor oven. I have picked up bits and pieces of info from you guys on-line. I am doing the door 12'' high by 20'' wide with an internal dome height to be about 20'', does that sound about right.I understand the door heigth is to be no more that 60% of the dome height otherwise the fire won't draw properly. I have laid the 1st course bricks normal side down and then laying half bricks on top, it that correct? One of the things that worries me is the construction of the chimney (the oven is outside). Any help would be most appreciated. cheers... Mulga |
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#12
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| Hi Mugla, Did you get any responses? I am building a 1 meter interior oven as well and your door height and width are about what I have been planning as well. How far along are you? Rick |
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#13
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| I am about to put on the final waterproof render. When everyone says you need lots of thermal insulation, they are right, you cannot have enough. If possible use refractory motar, I didn't and wish I did now. After I finshed the brickwork, the dome stayed intact, I did a waterproof render, but I lost lots of heat. So then I did a 50mm perlite and aluminium cement render, a 25mm (1'') superwool blanket and then a 50mm vermiculite render and are about to finish it off. The pizzas had better tast good..... Good luck mate, let us know how it works out..... |
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#14
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| By chance do you have any pictures of your oven under construction, specifically the door...? I will be using refractory mortar and have built a 4" insulating slab on top of the hearth. Once the oven dome is done, I am planning of framing around it and will fill that space with perilite or vermiculite. Glad to hear you are cooking... my pizzas are still being done in my BBQ on a big flat stone on the grill. |
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