#11  
Old 04-17-2008, 12:16 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: 36" vs. 38"

The Casa100, Premio100 and Artigiano100! They are 100cm :-)

James
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  #12  
Old 04-17-2008, 04:39 PM
Peasant
 
Join Date: Feb 2008
Location: Canberra, ACT
Posts: 27
Default Re: 36" vs. 38"

I've been mucking around with MS excel to work out floor plans for various oven sizes. The attached file (hopefully it works) has templates for three dome sizes based on the standard 9" x 4.5" brick, along with floor plans for three brick layouts. You can copy the dome templates and paste them onto the various patterns, and move them around until you find a nice fit. I'm hoping this will help me work out how many bricks I'll need for the floor, and how many will need to be cut.

The three dome sizes are 36", 40.5" and 45" (based on 4, 4.5 and 5 bricks wide) with wall thickness of half a brick. These dome sizes equate pretty close to a bottom course with circumference of 25, 28 and 31 (half) bricks (although there will be less because of the opening, of course).

There's also a template for an 18" opening.

I quite like the floor pattern I've called 'circular'. It's like a modified herringbone with a central half brick keystone. Would require a very fine cut to make sure it all fit together, however.


Paul
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File Type: zip Pizza Oven floor plans.zip (8.8 KB, 54 views)
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  #13  
Old 04-17-2008, 05:39 PM
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Join Date: Jun 2007
Location: Cincinnati, Ohio
Posts: 369
Default Re: 36" vs. 38"

FYI

I just decided to stick with the 36. When I layed it out it seemd a little small but doesn't seem to bad as I get ready to lay my soldier course!!!!

I think the 36 will work out well for my needs.

Thanks
Dick
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  #14  
Old 04-17-2008, 08:00 PM
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Peasant
 
Join Date: Mar 2008
Location: Lone Star State
Posts: 34
Default Re: 36" vs. 38"

Nice templates Paul. I did a similar thing to optimize the cuts for the insulation floor boards. Yours are much fancier and nicer to look at.
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  #15  
Old 04-17-2008, 11:02 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: 36" vs. 38"

I would always go a llttle bigger than a little smaller. Easy to have the extra room when you don't need it but impossible to have more when you want it!

That said, Dick, be happy with your oven ...it will serve you well.
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  #16  
Old 04-19-2008, 12:26 AM
Peasant
 
Join Date: Feb 2008
Location: greensboro nc
Posts: 40
Default Re: 36" vs. 38"

do I need to cut the bricks on the floor? can the first course of wall bricks set on top of the floor bricks. and have some of the floor bricks sticking out from the walls? I could break the longer ends off that are sticking out. this would save making round cuts on floor fire bricks.

Or is it more thermally efficient to cut the floor bricks and have the floor inside the walls?
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  #17  
Old 04-19-2008, 10:05 AM
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Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: 36" vs. 38"

You can just let them hang out without cutting them if you're going to put your soldier course on top of the floor. That's what I did. When you get around to insulating the outside of the dome, you want the insulation to go all the way down to the bottom of the ragged floor brick edges.
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  #18  
Old 04-20-2008, 03:17 PM
Peasant
 
Join Date: Feb 2008
Location: Canberra, ACT
Posts: 27
Default Re: 36" vs. 38"

I actually made up the templates so I could work out a pattern where I don't have to cut the floor bricks, or at least minimal cutting. My plan is to have them hanging out a bit and then just cover the corners with insulation.
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