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  #11  
Old 05-22-2013, 01:55 AM
Peasant
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 35
Default Re: Keiths 32" build in north yorkshire uk

Yea I think it's going to be all vermi I suppose if your in doubt about something it's probably not the right option!
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  #12  
Old 05-22-2013, 05:21 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: Keiths 32" build in north yorkshire uk

Keith,
If you are using a fair amount of vermicrete you might be interested in the results of this test I did about drying the stuff.
Dave
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File Type: zip Vermicrete insulating slab copy.doc.zip (73.2 KB, 36 views)
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  #13  
Old 05-22-2013, 07:36 AM
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Location: Santa Rosa, CA
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Default Re: Keiths 32" build in north yorkshire uk

I looked at Dave's drying data when i was considering using vermicrete - definitely worth a look. If I remember correctly somewhere on this forum someone has posted some data on the heat transfer through Vermicrete? If you can find that it would give you an idea of how hot it would get under 1 1/2 inches and whether it is OK to use housing insulation under that.
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  #14  
Old 05-22-2013, 01:28 PM
Peasant
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 35
Default Re: Keiths 32" build in north yorkshire uk

thanks both,

dave, thanks for that study interesting reading, so would you recommend leaving the slab covered for a week prior to starting the dome construction? and also do i need to mix it by hand or could a cement mixer be used for larger amounts?

neil, i think i've decided to drop the xtratherm now i'm not convinced its upto the job and not worth risking but i'll have a search for that thread it will be interesting to know how much heat will seep through as i have the concrete flags below which ideally don't want to much heat on them!
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  #15  
Old 05-28-2013, 12:43 PM
Peasant
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 35
Default Re: Keiths 32" build in north yorkshire uk

vermicrete put in this weekend i mixed using a cement mixer at a ratio of 5 - 1.

today i have made a form for the oven opening arch. i have gone for 16" wide by 10" high in an arch. will this be ok for my 32" oven size? height is ok i think not sure on width could i go wider? don't want to make it too big then lose heat!! what are your dimensions neil?
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  #16  
Old 05-28-2013, 12:57 PM
boerwarrior's Avatar
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Join Date: Apr 2013
Location: Santa Rosa, CA
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Default Re: Keiths 32" build in north yorkshire uk

Hi Keith, you're making progress!

My opening size is exactly 10X16 ! However I need to warn you that I haven't fired mine yet and I am little concerned that it may be a bit small, especially since I read that surprisingly with the smaller ovens it is harder to get the air flow correct.... But like you I also don't want it too big.

I only tapered the arch a bit - down to about 9 1/4 inches high on each side. I plan to make a test fire this coming weekend so I can let you know how it performs then!

Neil
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  #17  
Old 05-28-2013, 01:33 PM
Peasant
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 35
Default Re: Keiths 32" build in north yorkshire uk

thanks for the quick reply! that would be great if you could let me know, i would be happier personally going for 18" wide but concerned about heat loss, although i am building mine as a full arch so that would reduce the area of the opening somewhat right? i am considering upping the internal size to 34" then maybe i could widen the opening a touch!
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  #18  
Old 05-28-2013, 02:23 PM
david s's Avatar
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,841
Default Re: Keiths 32" build in north yorkshire uk

Quote:
Originally Posted by kstronach View Post
thanks both,

dave, thanks for that study interesting reading, so would you recommend leaving the slab covered for a week prior to starting the dome construction? and also do i need to mix it by hand or could a cement mixer be used for larger amounts?

neil, i think i've decided to drop the xtratherm now i'm not convinced its upto the job and not worth risking but i'll have a search for that thread it will be interesting to know how much heat will seep through as i have the concrete flags below which ideally don't want to much heat on them!
Keith,
Because the vermicrete contains so much water i don't bother covering it for a week to retain that moisture. There is way more than enough there for the hydration process. Regarding the mixing I have tried using a mixer, but it really sticks to the mixer and makes it difficult to clean as well as creating volume reduction because of the abrasion. I prefer to mix in a barrow or bucket, where you can see the stuff easily. I usually find a 20 L bucket, a sturdy stick and mixing batches of 10 L at a time works pretty well, mixing the cement in dry first then adding the water.
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  #19  
Old 05-29-2013, 02:01 AM
Peasant
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 35
Default Re: Keiths 32" build in north yorkshire uk

Hi david, what's your opinions on oven opening size (width)? You have a smaller oven don't you? What size is your opening do you find it ok?

Keith
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  #20  
Old 05-29-2013, 03:43 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: Keiths 32" build in north yorkshire uk

Hi Keith,
my oven opening is 400 x 160 mm, just big enough to fit a 5 Kg turkey in. Quite wide enough for good access to the oven, but the downside is that it probably loses more heat out the door. I can crank out 90 sec pizzas all night by maintaining a fire on the side during pizza cooking and with an insulated door it's fine for roasts for the family or a few loaves of bread.
A wider opening gives you better access but more heat loss; a narrower opening retains more heat but is more pokey to operate. We often light our oven just for comfort so we like the wider opening.i have a very shallow entry so the fire is closer to the front of the oven, my footprint is square.

Last edited by david s; 05-29-2013 at 03:49 AM.
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