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

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #21  
Old 01-19-2011, 12:58 PM
Peasant
 
Join Date: Jun 2010
Location: North Carolina
Posts: 41
Default Re: 36" Pompeii oven in North Carolina

Any reason you made a break in the floor bricks between the oven and the oven landing? I have not seen that before and don't plan to do that......?


the break in the floor is where the ash dump is located. I plan on having a brick covering it most of the time and then be able to take it out when I need to use the trap door. as of right now none of that is set in just yet.
I wanted the hearth floor to be done with the herringbone design and then the hearth door area to be streight bricks comming out.
all that shoule clean up and look better as I pregress with the design.
__________________
living in Coastal NC
more details of the build at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #22  
Old 01-19-2011, 01:04 PM
Peasant
 
Join Date: Jun 2010
Location: North Carolina
Posts: 41
Default Re: 36" Pompeii oven in North Carolina

Quote:
Originally Posted by Faith In Virginia View Post
Looks great what you have done so far.

I have great concerns about your arch design. I'm not great with words while typing this is one of those times I would need my hands to assist in what I'm trying to say. but I will give it a try.

First concern is your two lower arch supports the pressure of the arch will make those two bricks (tops) push out thereby increasing the risk of the arch failing.

second concern is the thinness of the arch. I think as you build the dome you will have some forces that would want to push the arch out towards the opening thereby breaking the arch. In short just not strong enough.

Hope this helps, Faith
that is just the info I was looking for.... so the arch should be made of bricks with the wide side touching inorder to get more pieces in there?
it seams the curve of the arch would have alot to do with it also. I matched the metal frame to some arches I had seen being used on other ovens. do you think it is too shallow?

It should be warming up some in VA about now.... building soon?
Steve
__________________
living in Coastal NC
more details of the build at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #23  
Old 01-19-2011, 01:49 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: 36" Pompeii oven in North Carolina

Arch height is determined by your interior oven height. There is a magic number 63% so the top of your lowest arch should be 63% of your internal oven height. A low arch will need a wider support as the base of your opening a high arch will require less. But when your dealing with a constant such a brick size I don't think adjusting up or down will affect the amount of base support needed as long as you make a sufficient base. My next oven I will lay them flat with the long side of the brick facing out.

I went too small on my arch base and had some arch problems so I made some changes to correct that problem. Next time I will do it correctly from the start. Live and learn or make mistakes and learn.

My oven is up and running and I was thinking of some bread this weekend (Sourdough) I'm thinking about waiting till spring to first move the oven, I have it set in a temporary location, then dress up the exterior once it's in the final location.

I have two thoughts on location one is just behind the house. Problem is I would need to relocate the dog yard, not an easy thing for me or the dogs. The second is an addition just off the kitchen on the side of the house and put the oven in an exterior wall.

I added a picture of my arches, this base was too small
Faith
Attached Thumbnails
36" Pompeii oven in North Carolina-img_2091.jpg  

Last edited by Faith In Virginia; 01-19-2011 at 02:29 PM.
Reply With Quote
  #24  
Old 01-23-2011, 06:21 PM
Peasant
 
Join Date: Jun 2010
Location: North Carolina
Posts: 41
Default Re: 36" Pompeii oven in North Carolina

Faith,
what do you mean by "the base was too small"? It looks great to me, or am I reading it wrong?
__________________
living in Coastal NC
more details of the build at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #25  
Old 01-24-2011, 10:07 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: 36" Pompeii oven in North Carolina

Stephen *Z

No you read it correctly. After a few firings where the oven got to temp the two bricks that are standing up, the ones holding up the arch...the arch base, Things started to move. So the radius of the arch caused the bottom of the arch to spread outwards. So the bottom of the arch to the standing brick (arch base) moved. Now the keystone had more room and started to slip down.

So what I ended up doing was I fixed the arch and put it back in the original place. Then I put a layer about 1 inch of Portland cement and vermiculite then made a form around the arch and poured concrete in with rebar. The arch can't move now and the concrete form will become a part of the oven covering so a nice stone veneer will dress it up nicely...A project for the spring.

Here is a picture of my fix,
Attached Thumbnails
36" Pompeii oven in North Carolina-img_2122.jpg   36" Pompeii oven in North Carolina-img_2125.jpg  
Reply With Quote
  #26  
Old 01-24-2011, 10:14 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: 36" Pompeii oven in North Carolina

Here Perhaps this will help you understand what my arch did.
Attached Thumbnails
36" Pompeii oven in North Carolina-arch-problems.jpg  
Reply With Quote
  #27  
Old 01-24-2011, 10:15 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: 36" Pompeii oven in North Carolina

Segmental arches have to be buttressed, and it takes more than you think to do so. That is one of the things I notice on about 70% of the ovens on this site.

Your fix is a good one.
Reply With Quote
  #28  
Old 01-24-2011, 06:23 PM
Peasant
 
Join Date: Jun 2010
Location: North Carolina
Posts: 41
Default Re: 36" Pompeii oven in North Carolina

tscarborough,
It looks like your arch continues all the way to the ground thus transfering the force to the base, insted ot to the sides. That seems to look like it would work more as one curve than as an arch on a stand.
SZ
__________________
living in Coastal NC
more details of the build at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #29  
Old 01-24-2011, 06:32 PM
Peasant
 
Join Date: Jun 2010
Location: North Carolina
Posts: 41
Default Re: 36" Pompeii oven in North Carolina

I have another crazy check I need to make....

while I am not able to get out and do work on the oven due to the weather...I am able to work on other things.

I made a stainless steel turning peel and 16 inch pizza peel. I was at the steel yard and found some stainless sheets in the drop pile. I brought it home and after a little computer drawing time we were at the CNC plasma cutting them out. they turned out nice and clean looking. will probably add Oak handles to them sometime this week.

Someone please tell me I am not crazy for making the tools before I can even use them! this is getting to be a habit....or is it an obcession?
__________________
living in Coastal NC
more details of the build at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #30  
Old 01-24-2011, 06:38 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: 36" Pompeii oven in North Carolina

Quote:
Originally Posted by stephen*z View Post
or is it an obcession?
Youll get used to being obsessed with fire and pizza, resistance is futile.
__________________
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
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 50 04-01-2014 10:14 PM
40 inch corner install Pompeii oven (Country NSW) carneage Pompeii Oven Construction 29 10-11-2010 10:56 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 07:29 AM
Pompeii oven - too thick? dmun Pompeii Oven Construction 18 07-24-2008 06:12 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 11:01 PM.

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