#21
 
 
Re: 36" or 42" Quote:
I'm a little confused here. Not with the math just that it contradicts the FB plans. A 36" oven with a high ceiling height of 18" would give me a 10.8" entry according to your math. When I look at the FB plans they show a 12" entry? Can anyone clarify? 
#22
 
 
Re: 36" or 42" The plan ration is 66.7% of the oven height, I went by memory rather than referencing the plan. Go with the plans ratio. So corrected the 42 would have a 14" oven entry verses the 36 at 12". Sorry for the confusion. Sincerely Chris 
#23
 
 
Re: 36" or 42" Ok, so lets just say I decide on building a 40" diameter oven. How do I figure the interior height so I can come up with the correct opening height? 
#24
 
 
Re: 36" or 42" The math would be, the radius of the oven times .667. So a 40 inch diameter oven will have a 20" radius, the height of the interior, this number times .667, or 13.34 inches. Chris 
#25
 
 
Re: 36" or 42" Ok, I was wondering how to find out the inside ceiling height of a 40" dia. oven. That formula is to find the opening height isn't it? 
#26
 
 
Re: 36" or 42" The Pompeii is a hemisphere, so if you use a "Hendo" tool, also known as an indispensable tool" to place the dome bricks, the oven interior height will be half of the diameter, a 20" interior height and 40" oven. Chris http://www.fornobravo.com/forum/f28/...idea2573.html (Hendo's dome gauge  nice idea) These tools can be very simple and easily made.. Highly recommended! Last edited by SCChris; 02262013 at 11:46 AM. 
#27
 
 
Re: 36" or 42" Quote:
Also, the door height ratio you're talking about (6065%, IIRC) is simply a rule of thumb  I think based on observations about the dimensions of old ovens in Europe. It is not some sort of hard and fast law based on physics. Applying the 6065% rule to a 20" high oven  that's a range of +/ an inch in the door height based on builder preference. So my $0.02 is that door and oven height are not tied to oven size by any sort of inviolable math formula. Choose the oven size you want, then optimize oven height and door height based on how you want to use the oven. Low oven domes are better for pizzaspecific ovens, higher domes give better access for baking and big dishes.
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#28
 
 
Re: 36" or 42" I concur with Deejayoh. The safe course is to follow the plans, however these ovens are very forgiving with regard to dimensions and even shapes. Remember however that it's easier to learn from others than forging something altogether new. There is a wealth of knowledge about materials and mortar formulas. These are well known and proven and you will be delighted with the results. Chris 
#29
 
 
Re: 36" or 42" Quote:
Using a design like what is shown in Hendo's post, the dome is going to be about inch higher than the radius due to the distance between the IT pivot and the floor. Protection layer over the floor bricks + IT pivot that is even higher than that. Result is that the arc of your IT starts that distance above your floor and raises the height of the dome. Couple of ways around this are to sink the pivot of the IT to the floor height (remove the center bricks) or use some sort of adjust on the fly IT. Couple of builders have used a turnbuckle in their designs to accomplish the latter. I get a bit analretentive about this because I was flummoxed by it for a while when I was working out the math in my spreadsheet. Once it hit me it was obvious, but it took a while. It now strikes me that I should modify said spreadsheet to give builders the range of suggested door heights!
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#30
 
 
Re: 36" or 42" Quote:

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