Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

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

Reply
 
LinkBack Thread Tools Display Modes
  #41  
Old 02-03-2012, 02:08 PM
Peasant
 
Join Date: Jan 2012
Location: Oklahoma
Posts: 36
Default Re: Mr Gs Aussie Castable oven.

Great build Mr. G,

I am torn on how to do my dome. If I built one like yours, do I need to add rebar to it? Would that not make it stronger? I have thought of using a steel dome from a propane tank and covering it with refactory concrete, but having trouble finding a dome large enough.
Reply With Quote
  #42  
Old 02-03-2012, 03:34 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 2,595
Default Re: Mr Gs Aussie Castable oven.

You could try rebar, but the recommended reinforcing is stainless steel needles, presumably for a reason. Better to stick with what's recommended IMO. Mild steel will be prone to rusting in time. High temp will accelerate any reaction and rusted steel expands in volume creating stress points and fractures.
Reply With Quote
  #43  
Old 02-03-2012, 05:02 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 2,595
Default Re: Mr Gs Aussie Castable oven.

The purpose of the fine fibres in the castable mix is not to provide strength because they melt at 160 C and then burn away leaving a network of tiny pipes that can safely eliminate steam.Some manufacturers use natural fibres that just burn away, others use polypropylene fibres that melt then burn. These are different to the stainless steel fibres that are added to provide extra strength.
Reply With Quote
  #44  
Old 02-04-2012, 04:30 AM
Aussie Pete's Avatar
Apprentice
 
Join Date: Jan 2012
Location: gold coast australia
Posts: 163
Default Re: Mr Gs Aussie Castable oven.

great ovens Mr. G, surely your not a novice at this, you've done a fine job.

I have a quick question, i am doing a castable dome also (over sand), i think i might add some stainless needles in my mix, does anyone know where to get around brisbane, or what kind of supplier to go through. is there a thread on here somewhere, that goes into more detail about them, (such as size of the needles & quantity in the mix).

Mr. G, do you have pics of how you transitioned your thermometer into your dome.
__________________
Aussie Pete

250th Aussie on this forum...."so i was told"
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #45  
Old 02-04-2012, 11:48 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 2,595
Default Re: Mr Gs Aussie Castable oven.

add 2% by weight. Try Antec Engineering.FIBR446/25-C
Reply With Quote
  #46  
Old 02-05-2012, 02:38 PM
Journeyman
 
Join Date: Jun 2008
Location: Melbourne Australia
Posts: 361
Default Re: Mr Gs Aussie Castable oven.

Quote:
Originally Posted by david s View Post
add 2% by weight. Try Antec Engineering.FIBR446/25-C
2% is lighter than the normal 2.5% that is recommended for refractory work. I would be going higher, useing about 5%.
Reply With Quote
  #47  
Old 02-05-2012, 02:41 PM
Journeyman
 
Join Date: Jun 2008
Location: Melbourne Australia
Posts: 361
Default Re: Mr Gs Aussie Castable oven.

Quote:
Originally Posted by david s View Post
add 2% by weight. Try Antec Engineering.FIBR446/25-C
2% is lighter than the normal 2.5% that is recommended for refractory work. I would be going higher, useing about 5%. there is a product called fibrestone, made by Sila in Perth that uses 60% s/s fibres. It is used for very high load areas. A high % wont hurt a dome.
Reply With Quote
  #48  
Old 02-19-2012, 02:40 PM
Laborer
 
Join Date: Jan 2008
Location: Melbourne, Australia
Posts: 65
Default Re: Mr Gs Aussie Castable oven.

Hi guys, I might have photos of the themometer installation but there wasn't much science to it. I simply drilled through the outer shell with a masonary bit without the hammer action and when I got to the inner refractory shell I switched over to hammer. I installed it beside the oven entrance so I could read it easily.
I haven't used any needles or certainly no re-bar. We have had a few ovens going now for a couple years with many dozens if firings with no cracking what so ever. The only thing I would change with the design is an 8 inch flue instead of a six inch flue.

p.s - I had no previous experience so if I can do it anybody can.

Cheers for now.
Mr G.
Reply With Quote
Reply

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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 49 12-03-2010 05:09 AM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 06:29 AM
Oh no - my oven is wet PizzaArthur Firing Your Oven 36 11-23-2009 09:16 PM
Clay pizza oven design improvements/suggestions... bensdb Getting Started 1 04-23-2009 02:04 PM
Neapolitana Style Oven (31.5") southpaw Pompeii Oven Construction 4 08-11-2007 06:29 AM


All times are GMT -7. The time now is 01:32 AM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC