FINALLY!!! - Start Of Building My Oven

[Oven_Man]

Hi David

I guess I have to bite the bullet and remove some vermicrete to accommodate the butt legs. At least I can reuse the verm.

I have 1 bag refractory cement but I suspect I may be a tad bit short to complete the butt legs. I have a almost full bag of mortar and would like to mix some of it in the refractory so I get more volume. I also have steel fibers. What mix ratio do you suggest I follow to mix with mortar and steel nails and still maintain strength?

Thanks
OM

[david s]

What kind of mortar is it?
If it is a calcium aluminate mortar then you could probably use it, but if it is Portland cement (calcium silicate) then it is not suitable to mix with the castable you have left over, unless you want cracks through it.

[Oven_Man]

When I bought it, I was told it's High Heat Mortar so I assume that it's calcium aluminate.
What mix ratio do you suggest if it is calcium aluminate?

[david s]

Originally Posted by Oven_Man

When I bought it, I was told it's High Heat Mortar so I assume that it's calcium aluminate.
What mix ratio do you suggest if it is calcium aluminate?

Your guess is as good as mine. Try 70% castable 30% mortar, you should have enough to do the job.

[Oven_Man]

Perfect. And I'll add about 3% steel fibres to improve strength further.

With regards to the butt legs, I was just picturing how it would look on the oven and the thought occured to me whether it would restrict easy access to load and unload pies. Each leg will be attached just left and right of the oven opening and protrude outward about 5 or so inches. Getting to the back and the corners at the back shouldn't be too much trouble but getting to sides and closer to front right and left side would seem difficult to me.

Does my theory explanation make any sense and stand any ground?

Thanks
Regards
OM

[Oven_Man]

Perfect. And I'll add about 3% steel fibres to improve strength further.

With regards to the butt legs, I was just picturing how it would look on the oven and the thought occured to me whether it would restrict easy access to load and unload pies. Each leg will be attached just left and right of the oven opening and protrude outward about 5 or so inches. Getting to the back and the corners at the back shouldn't be too much trouble but getting to sides and closer to front right and left side would seem difficult to me.

Does my theory explanation make any sense and stand any ground?

Thanks
Regards
OM

[david s]

Some people flare the opening out to improve access. Depending how you join it to the vent you may be able to do this too.

[Oven_Man]

Thanks.
I'm trying to find some pics of the vents flared out, if you know any, please let me know.

[Oven_Man]

Hi Guys

I just found this picture and this is exactly how i picture my Vent and Vent Landing
PhotoPlog - Finished Ovens

As you can see, both the landing and the vent itself protrudes outward quite far along from where the actual oven opening starts.

I wonder if there were accessibility problems with this oven in Particular?

[david s]

You've kept your vent fairly shallow. Don't bring the legs of the vent out any further than you need. It only makes the oven harder to operate.