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  #131  
Old 04-20-2013, 04:59 AM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
I just hope everything compresses evenly. I already have uneven compression in the oven landing, and somewhat of a crown in the oven floor as the weight of the dome walls grow. I think something as firm and as flat as Hardee board would allow a more even compression.
This is not a good that this is happening and you haven't topped out yet. I am wondering how high you are as well.
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  #132  
Old 04-20-2013, 05:31 AM
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Default Re: My 40" Inch pizza oven in Florida

I only have the floor set and mortared the 1st course. I than temporarily placed four more courses full bricks on top to check if compression continued. I’ll check this morning and see how much more it has compressed. Spec attached
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File Type: pdf FB_board.pdf (180.2 KB, 110 views)
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  #133  
Old 04-20-2013, 07:16 AM
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Unhappy Re: My 40" Inch pizza oven in Florida

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Originally Posted by brickie in oz View Post
As they say here, bugger. Its already compressing, not sure how much it will compress.
I thought ceramic fibre board was only good for hot face work with no load.

How far have you got with the oven?
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Originally Posted by stonecutter View Post
This is not a good that this is happening and you haven't topped out yet. I am wondering how high you are as well.
Here is the text from the fb plans saying the oven is set on the board.

I need a warm fat fuzzy from those whom used the fb plans and set the WFO on the fiber board.

Please help
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File Type: txt text page 30 fb plans.txt (1.2 KB, 79 views)
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  #134  
Old 04-20-2013, 02:32 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
I need a warm fat fuzzy from those whom used the fb plans and set the WFO on the fiber board.

Please help

Sorry, no warm fuzzy feelings to offer.
The FB board means Forno Bravo board which is actually a Calcium Silicate board and doesnt compress nearly as much as Ceramic Fibre board.
Ceramic Fibre board will compress to nearly nothing with enough weight and time.

Just as well I saw that you had problems before you got too far.
I know its a bummer but better to rebuild it now than in 2 months time.
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Last edited by brickie in oz; 04-20-2013 at 02:37 PM.
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  #135  
Old 04-20-2013, 07:50 PM
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Cool Re: My 40" Inch pizza oven in Florida

Well made some progress today and gave myself a warm fuzzy. Decided to trust the FB plans......all looks well thus far, set the second course and everything is getting sturdy and found no further compression.

I soaked bricks and covered with plastic this allowed repair of any cracks and separations in the first course..... all seems stable at this point.

I knew the” Anglealizer” would come in handy, money well spent.

Notice the packing foam for the joint. This should keep all crap and mortar out of joint between the floor and oven wall.

Incorporated fiber ceramic band to allow for floor expansion keeping ash out and hopefully will prevent dome wall cracks.
Attached Thumbnails
My 40" Inch pizza oven in Florida-sspx0157.jpg   My 40" Inch pizza oven in Florida-sspx0158.jpg   My 40" Inch pizza oven in Florida-sspx0159.jpg   My 40" Inch pizza oven in Florida-sspx0149.jpg  
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  #136  
Old 04-20-2013, 08:56 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by SCChris View Post
You may find that the alignment of the saw is not in line with the rolling bed. There are instructions for adjusting the alignment here on the site..

Chris
Thanks Chris, I did a bed alignment yes that was the ticket. The saw blade was wore by the misalignment. The new blade has no deflexion and is cutting true even on the very edge of brick.

The misalignment was defiantly the cause for blade deflexion and premature ware, and failure.

Thanks a million Chris.
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  #137  
Old 04-21-2013, 04:57 AM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by brickie in oz View Post
Sorry, no warm fuzzy feelings to offer.
The FB board means Forno Bravo board which is actually a Calcium Silicate board and doesnt compress nearly as much as Ceramic Fibre board.
Ceramic Fibre board will compress to nearly nothing with enough weight and time.
Thanks for the advice Brickie,
I did use the Forno Bravo board. I think all will be fine. I think the FB plans are great as a general guide line. I adhered closely to the materials presented in the plans. Forno Bravo has proven success and I feel confident they would not steer me wrong. I think I was frustrated with my floor not turning out as well as it did during lay out on a rock hard surface. I was over reacting and wanted a rock hard surface.
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  #138  
Old 04-23-2013, 05:48 AM
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Default Re: My 40" Inch pizza oven in Florida

I made so progress since my big scare on Friday. After the floor was set and first course lay I found some rocking in floor, which I did not like. Thinking about a tear down at this point, I remembered briefly reading a thread on some putting sand inside the dome for support and someone else sanding the floor. Without any further reading on the subject, I thought to myself, why in the world would some do that? I only envisioned a gritty pizza. ……....... I decide to try a little sand on the floor. Frustrated with the outcome thus far, I thought I had nothing to lose…….. With a hand full of sand and paint brush in hand. I went after the uneven and rocking brick. I brush the sand into the joints and notice a little improvement. Driven by the thought of the tear down I continued …………To make a long story short a few shots with a spray bottle, does wonder to get the sand to flow into the joints………..I know have a rock solid even floor that I’m happy with. As mentioned before, Forno Bravo would not steer us wrong in selling and promoting a product for the floor. The same insulation sold in their kits. Sorry, I should have never doubted. Thanks FB, I could have never made it to this point without you.

A few pic of my progress:


PS. Thanks Utah for the advice, seeing is believing……. I will be modifieing the brick bracket.
Attached Thumbnails
My 40" Inch pizza oven in Florida-sspx0163.jpg   My 40" Inch pizza oven in Florida-sspx0166.jpg   My 40" Inch pizza oven in Florida-sspx0167.jpg   My 40" Inch pizza oven in Florida-sspx0168.jpg   My 40" Inch pizza oven in Florida-sspx0177.jpg  

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Last edited by kbartman; 04-24-2013 at 03:46 AM.
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  #139  
Old 04-25-2013, 01:55 AM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
Bruce,
The fb board is still a concern of mine I'm trusting I made the right decision. hope it don't come back to bite me. Since I decide to move on in my build, no one has posted anything further. Makes me wonder. I hope I have'nt affended anyone with my kidding around. If I did, my appologies to all. I value everyones opinion and need all the help I can get. Feel free to post on my thread.
I dont think anyone is offended, you have made up your mind to press on with the build so everyone just shut up.

Please post some pics of the board so we can determine what we are dealing with.
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  #140  
Old 04-25-2013, 03:14 AM
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Default Re: My 40" Inch pizza oven in Florida

Al,
I'll take some pics when I get home this morning. The over all compression of the board seems ok with three courses set. A slight indention of maybe 1/8". My biggest concern was the bricks rockin on the floor. The sand seems to have solve this. Placing a brick on the insulation and placing pressure evenly down very little compression, as the pressure is applied unevenly or in the corner the brick, would rock slightly. This seems ok and makes sense the board isn't rock hard. Small surface area of the corners would cause more deflection. I may have softened the top layer a little around the joints trying to even them up. All the material is still there just a little softer do to my stupidy. I feel it should all compress to the original state after the bricks are set. With the floor tightly locked In place it shoud move as one large surface area and evenly compress the board to spec. We could probaly firgure that out. If I remember correctly I think the compression .5 Mpa. Not sure how to figure that.

On another subject I think I read a post of yours that a mason works a arch backwards. Attached is a pic, is this what you mean, start at the top?

PS. Can you see the three y's neatly staggered in the text of the post? I planned thator is it just stipidity?................. I hope I have the same luck staggering my course joints, LOL
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My 40" Inch pizza oven in Florida-sspx0179.jpg  
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Last edited by kbartman; 04-25-2013 at 07:16 PM.
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