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  #311  
Old 08-02-2013, 10:53 AM
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Default Re: My 40" Inch pizza oven in Florida

Stonecutter and Gulf both have good ideas...must come from experience. An easy solution would be to set a steel angle as Stonecutter suggested back a couple posts. Inexpensive and quick.
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  #312  
Old 08-02-2013, 02:05 PM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by stonecutter View Post
No, you don't need rebar in a chimney especially on corners....that is the strongest part of masonry structures, and without being encapsulated in concrete, rebar running up the corners will do nothing structurally.

Correct. For example, just look at some of those huge furnace chimneys or ones that stand in place after a home has burned or crumbled around it.... No bracing, used.
My apologizes..........I'm slow to catch on. Please bare with me, my memory is pictorial, text and reading does not seem to stick. I really appreciate your patience.

Quote:
Originally Posted by oasiscdm View Post
Hi KB

I'm curious on your thinking from going from a semi circle arch to the straight sided decorative arch you noted in your previous post. Think I must be missing something.
Colin, not only am I slow to catch on I'm pretty sure I'm dyslexic. My original plan was the segmental arch. I thought you were asking me why I changed it to a semi circular arch. After rereading my explanation for the about 10th time and reading the other post I finally caught on. My apologizes again.

Attached picture with arch names and a good technical reading PDF



Quote:
Originally Posted by stonecutter View Post
I commented on this somewhere else too...rebar is worthless unless it is encapsulated in concrete. A corner is the strongest feature in a masonry wall if it is bonded correctly ( notice a recurring theme?)

I guess if you want to over-engineer the chimney you can core fill the corner brick and have rebar inside. The thing is, if a hurricane or some other force compromised the structural integrity of the chimney, you will need to take it down...rebar or not. Without it, a rebuild is easier....and since lives aren't at stake like a chimney in a house, and you're talking 6'-8', why bother with it.
Thanks again Stonecutter for helping me iron this all out in my head.

One more question if you don't mind. As wet as the Florida summers are, do you recommend any type of sealer on the brick chimney to keep the water out? My hearth pour tends to puddle in the middle under the oven. I tried to trowel a hump during the pour and was unsuccessful. So I drilled holes in the middle of the puddles to help drain, it if water entered the enclosure. During the tropical storm Andrea at the first of this summer my insulation soak the water up like a sponge.

I appreciate everyone's comments and suggestions
Attached Thumbnails
My 40" Inch pizza oven in Florida-arches.jpg  
Attached Files
File Type: pdf NS6-1brickarch.pdf (836.5 KB, 87 views)
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  #313  
Old 08-02-2013, 04:14 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by david s View Post
A thermal break can also act as an expansion joint if made of a flexible material. This can be useful in reducing cracks to the outside decorative arch by both reducing the temperature differential and physical pressure from expansion of the inner parts of the oven. Think twice about using a heavy, dense, conductive material in this space.
Regarding the radiant heat from the oven mouth, I have a sheet of 500 x500 x 0.55 mm stainless as a landing in front of the decorative arch, completely outside the oven, on my mobile oven and when it's really cranking the radiant heat ( that Dave spoke about) is so strong and the stainless so conductive, that you can't hold your hand on it.
I took some readings which help explain what I was posting about. The temperatures are all in C (so as a rough guide double them for F)
The first pic shows the temp reading from the thermometer probe located about halfway up the dome.330 C
2. The temp of the entry just inside the thermal break/expansion joint 246 C
3. The temp of stainless sheet outside the decorative arch 255 C
4. The temp of decorative arch 101 C
5. floor just inside oven door 532 C

note that the stainless sheet is hotter than the floor in front of it, even though it is further away from the fire. It is also more than double the temp of the decorative arch on which it rests. The stainless has a large surface area to dissipate its heat and is only 0.55 mm thick.
Apart from the stainless issue the readings also show the effectiveness of the thermal break.
Pic 3 does not show it clearly but my thermal break has about 10 mm of vermicrete between the entry and the decorative arch and the top 5mm or so is sealed with Sikafireate.
Attached Thumbnails
My 40" Inch pizza oven in Florida-img_0100.jpg   My 40" Inch pizza oven in Florida-img_0098.jpg   My 40" Inch pizza oven in Florida-img_0097.jpg   My 40" Inch pizza oven in Florida-img_0096.jpg   My 40" Inch pizza oven in Florida-img_0099.jpg  


Last edited by david s; 08-02-2013 at 04:18 PM.
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  #314  
Old 08-02-2013, 06:08 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
Gulf,
I've seen your concrete lintel very impressive. That's the support that I'm trying to accomplish. I'm guessing your lintel to be 3"x4". What type reinforcement is inside? I'll have to go back and look at your pictures. Does that support the full weight of the rear of your chimney's outer bricks?
The lintels are 3.5 X 5.5". I used 1/2" rebar for reinforcement. I precast and then later set them in place. They, possibly do carry all the weight, but I did place 5-1 vcrete in the void underneath. This pic was taken just after removing the forms for the vcrete. I later packed vcrete in the rest of the space across the span.

But you might want to note that my chimney's outer brick are not whole brick. The way they are cut and laid just make them appear to be whole brick.


I used the 2" removed form each face brick as an added space for vcrete for added insulation.

My lintels doubled as corbels. If you are using whole brick, you could possibly notch the bricks on each side and hide them from side view.

This is not "the" way to do it. It is just the way I did it. You are getting some great advice. The steel lintels will also work just fine in a non high heat application. You just have to decide what you are comfortable with .
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  #315  
Old 08-02-2013, 10:09 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by david s View Post
I took some readings which help explain what I was posting about.
Cool thanks for sharing. The battle of thermal breaks challenge has began.

How do your thermal breaks perform?
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  #316  
Old 08-02-2013, 10:35 PM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by Gulf View Post
The lintels are 3.5 X 5.5". I used 1/2" rebar for reinforcement. I precast and then later set them in place. They, possibly do carry all the weight, but I did place 5-1 vcrete in the void underneath. This pic was taken just after removing the forms for the vcrete. I later packed vcrete in the rest of the space across the span.

I used the 2" removed form each face brick as an added space for vcrete for added insulation.

My lintels doubled as corbels. If you are using whole brick, you could possibly notch the bricks on each side and hide them from side view.

This is not "the" way to do it. It is just the way I did it. You are getting some great advice. The steel lintels will also work just fine in a non high heat application. You just have to decide what you are comfortable with .
Thanks Gulf,
I had to look up Corbels I went back and studied your picture album. It's beginnings to become clear to me and how to build my chimney. Thanks to everyone's help.

I know I'm getting expert info and I'm grateful for everybody's help. I sure I'll ask many more redundant question. My apologizes for being the slow one on the block. I tend to overbuild from lack of knowledge and stupidity. Error on the side of caution helps my sleep at night.

Thanks all for putting up with me.
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  #317  
Old 08-02-2013, 10:41 PM
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Default Re: My 40" Inch pizza oven in Florida

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Thanks all for putting up with me.
Awwh shucks, thats alright.....
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  #318  
Old 08-03-2013, 06:52 AM
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Default Re: My 40" Inch pizza oven in Florida

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Awwh shucks, thats alright.....
YUK................I take all back
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Last edited by kbartman; 08-03-2013 at 06:56 AM.
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  #319  
Old 08-03-2013, 07:00 AM
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Default Re: My 40" Inch pizza oven in Florida

If sealer is a must then I recommend this....Miracle Sealants Company
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  #320  
Old 08-03-2013, 07:06 AM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post





..... My hearth pour tends to puddle in the middle under the oven. I tried to trowel a hump during the pour and was unsuccessful. So I drilled holes in the middle of the puddles to help drain, it if water entered the enclosure. During the tropical storm Andrea at the first of this summer my insulation soak the water up like a sponge.....
That is something you should address with flashing or something. A sealer like the one I recommended won't keep standing water out for long and using a surface sealer won't help anything but absorption.

You should get that issue sorted out before you seal anything. I have some ideas but it would be good if you take some perspective pictures...no macro shots....it's better to see the whole area.
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Last edited by stonecutter; 08-04-2013 at 07:11 AM. Reason: typo
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