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CSpringsOven 01-15-2013 03:30 PM

36" oven in Colorado Springs
 
Been researching WFPOs for almost a year now and watching the boards as well. Am looking to start building mine in a couple of months.
Oven will mostly be used to make pizzas, but well also venture to use it for other meals and breads.
Cement patio was poured last summer.

My general ideas/goals:
- base thats 56 wide by 64 deep and 32 tall
- 4 thick cement hearth, reinforced with rebar, tied into the base
- 2 thick insulated hearth (vermiculite and cement)
- 2 thick insulation boards, either Cal-Si boards or similar
- 36 dome with 15.75 interior height, 10 high oven door (door width around 16)
- arches, vent and transition area TBD, but I have some ideas
- 6 by 6 clay chimney flue (probably 24 tall)
- 2-3 worth of insulation blanket around the dome
- dome will be enclosed (probably brick surround), and the rest of the space filled with loose vermiculate (2-5 worth)
- roof/finish design is TBD, probably with brick or some stone material (slate?)
- black metal chimney cap
- doors are TBD, will decided when I get there

Im sure Ill have questions and will try to keep everyone posted on progress.
Im very open to ideas and suggestions (methods, materials, specs) and did you think about this type questions.

Thanks,
Dana
Colorado Springs, CO

UtahBeehiver 01-15-2013 06:50 PM

Re: 36" oven in Colorado Springs
 
3 Attachment(s)
Dana,

Doug (Karangi Dude) gave me the same advice during my build so heed his advice. Here are some pics of the before and after results. #1 pic is original height, #2 pic is staining from original height, #3 pic is with an additional section of chimney, no staining.

CSpringsOven 01-15-2013 07:06 PM

Re: 36" oven in Colorado Springs
 
Doug, Russell, thanks for the advice and I was on the fence between a 6x6 and 8x8 flue, was leaning towards 6x6 due to space, but will now go with the 8x8.

Thanks,
Dana

david s 01-15-2013 08:47 PM

Re: 36" oven in Colorado Springs
 
Dana,
With an 8" flue that would make your flue cross sectional area 30% of your oven opening. I believe most WFO are under flued, judging by the amount of staining on the front arches of many of them. There has been talk of having 10% of the door area as flue cross section. I think most ovens need way more than that to work well. In any case you can't really over flue a front vented oven. I think you are wise to go larger.

CSpringsOven 01-16-2013 12:56 PM

How much vermiculite?
 
I'm going to make the insulation hearth (56" wide, 64" deep, and 2" thick) out of vermiculite and cement (then another 2" of ceramic board or similar on top of that).

The 36" dome will also be enclosed (probably with brick) with 2-3" worth of ceramic blanket directly around the dome, then loose vermiculite surrounding/filling in the top (3"-4" worth). I'm guessing the "space on the side or above the dome" that the vermiculite will take up is about 7-8 cubic ft?

A local guy on craigslist is selling 15lb bags (3 cubic feet) of coarse vermiculate for around $18-20 a piece, which seems like a good deal.

1. I've read that medium to coarse vermiculite is desirable, is that the case for both ways I intend to use it?
2. How much to buy? Do you think 8-9 bags will be enough? Seems like a lot.


Thanks,
Dana

Gulf 01-16-2013 06:20 PM

Re: 36" oven in Colorado Springs
 
The square form is not necesasary for a round dome.
http://i438.photobucket.com/albums/q...pse64641b3.jpg
It really does not take much bracing for a round form. Actually, none. The bracing on this was just a quick way to form the shape. Cutting the corners out will save some vcrete. The form only has to be a few inches wider that the footprint of your dome's firebrick.
Given one more night, I can figure the amount of vermiculite and portland that you would need for the base and the dome. You can do a google for figuring the cubic inches of any shape and the conversion charts if you want to.
Until then, night night, I get up at 3:00 AM :mad: :).

Coloradoredusa 01-16-2013 07:36 PM

Re: 36" oven in Colorado Springs
 
I have some Vermiculite.. I called you..

deejayoh 01-17-2013 04:10 PM

Re: 36" oven in Colorado Springs
 
Your plan looks well researched - but IMO, the vermiculite fill over 3" of fiber blanket is redundant. There's no real heat loss through that much blanket. I would instead add another inch to the vermiculite on the hearth.

david s 01-17-2013 04:20 PM

Re: 36" oven in Colorado Springs
 
Quote:

Originally Posted by Gulf (Post 144185)
The square form is not necesasary for a round dome.
http://i438.photobucket.com/albums/q...pse64641b3.jpg
It really does not take much bracing for a round form. Actually, none. The bracing on this was just a quick way to form the shape. Cutting the corners out will save some vcrete. The form only has to be a few inches wider that the footprint of your dome's firebrick.
Given one more night, I can figure the amount of vermiculite and portland that you would need for the base and the dome. You can do a google for figuring the cubic inches of any shape and the conversion charts if you want to.
Until then, night night, I get up at 3:00 AM :mad: :).

Add around 20% as you get a reduction in volume when mixing.

CSpringsOven 01-18-2013 10:15 AM

Re: 36" oven in Colorado Springs
 
Quote:

Originally Posted by deejayoh (Post 144216)
Your plan looks well researched - but IMO, the vermiculite fill over 3" of fiber blanket is redundant. There's no real heat loss through that much blanket. I would instead add another inch to the vermiculite on the hearth.

So you'd do 3" vermiculite/cement and 2" ca-si or ceramic fire board for the insulated hearth?


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