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  #61  
Old 03-15-2013, 07:14 PM
david s's Avatar
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Default Re: K79 Oven Build

"I had a structural engineer from our other dept. look at my plans. Basically he told me that there isn't much difference between the soldier's and starting from the bottom using half bricks laid stretcher. The dome's weight will make the bottom brick (whichever way it is placed want to shear out). He wouldn't stamp either plan."

Structural engineers are just that and unlikely to have considered the expansion forces on the refractory, the extremely rapid temperature rise and uneven heating experienced by the structure in a real life situation. All the theory at hand is unlikely to be able to predict accurately the ovens true performance. This is only revealed to the oven owner with experience and observation over time.
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  #62  
Old 03-15-2013, 08:39 PM
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Default Re: K79 Oven Build

Here is how I was able to use loose fill. I formed the stucco skin before I added the insulation, then filled it.









edit-note that in the last picture I have put the masonite back on to act as the grade for the edge when I stuccoed the roof. The perlite on the roof is basically wet perlite poured through the lathing.

Last edited by Tscarborough; 03-15-2013 at 08:46 PM.
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  #63  
Old 03-15-2013, 08:39 PM
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Default Re: K79 Oven Build




The stucco serves as a shell with no structural purpose other than to contain the perlite. Italian Neapolitan ovens use a relatively poor insulator with enough compressive strength to buttress the sailor course against a structural monocoque stucco shell. The exterior on them gets very hot.
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  #64  
Old 03-19-2013, 01:03 PM
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K79 K79 is offline
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Default Re: K79 Oven Build

Hey guys... I did a little re-design after spending 2 days home sick. I decided to lay all my bricks stretcher and we're going with a 36" oven. The first 3 courses of brick I'm leaving 6.5" long for a little extra wall at the base and I won't be putting any angle to them. That way I can keep my vertical wall at the edge of the oven that I wanted. I know that the brick is all supposed to be touching on the inside, but for these first 3 courses is it ok to have a 1/8" mortar joint on the inside?

Oh yeah, I now know that it isn't possible for the oven to turn out exactly like it looks on the computer

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  #65  
Old 03-19-2013, 02:03 PM
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Default Re: K79 Oven Build

K,

I am not sure why you will have a 1/8" mortar gap on the side if you flush the bricks up against each other. One thing to avoid, that Tscar taught me, is you have a small brick sliver called a chip (right hand side by arch). You need to avoid this small a width of a brick. Adjust the widths on a couple of the last bricks on each side of the inner arch to make the last brick wider. I tried to make all my adjustment in the area. You cannot readily see this area unless you stick you head in the oven.
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  #66  
Old 03-19-2013, 02:14 PM
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Default Re: K79 Oven Build

There will be an 1/8 gap between the first 3 courses because I'm putting 1/8" of mortar between the bricks and there is no arch to them. Thanks for the heads up about the chip. Can I make the last two on that side half width to remove the chip
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  #67  
Old 03-19-2013, 02:37 PM
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K79 K79 is offline
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Default Re: K79 Oven Build

I was told to pack any gaps over 1/8" with castable refractory. Opinions?
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  #68  
Old 03-19-2013, 02:53 PM
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Default Re: K79 Oven Build

By whom? The guy that sold it to you?
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  #69  
Old 03-19-2013, 03:08 PM
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K79 K79 is offline
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Default Re: K79 Oven Build

Quote:
Originally Posted by Laurentius View Post
By whom? The guy that sold it to you?
Nobody sold me anything it's just a question.
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  #70  
Old 03-19-2013, 04:02 PM
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Default Re: K79 Oven Build

Quote:
Originally Posted by K79 View Post
I was told to pack any gaps over 1/8" with castable refractory. Opinions?
My question to you was, who told you to pack the gap with 1/8" castable refractory? Someone from the forum or the saleman, if there were one? Just asking.
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