Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Pompeii Oven Construction

Like Tree32Likes

Reply
 
LinkBack Thread Tools Display Modes
  #321  
Old 08-03-2013, 09:17 AM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,209
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by stonecutter View Post
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 god if you take some perspective pictures...no marco shots....it's better to see the whole area.
I was thinking the same thing. How are you finishing the back of the oven? Igloo or housing? A housing will easily keep things dry.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #322  
Old 08-04-2013, 04:37 AM
Master Builder
 
Join Date: Jan 2012
Location: Australia
Posts: 853
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by kbartman View Post
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
I think its me that needs to apologize and is being a little slow. I had the terms arse about. so you are doing the arch the same as your vent arches.....Sorry about that.
__________________
Cheers Colin

My Build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #323  
Old 08-04-2013, 07:57 AM
kbartman's Avatar
Journeyman
 
Join Date: Feb 2013
Location: Florida
Posts: 462
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by stonecutter View Post
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.
Quote:
Originally Posted by deejayoh View Post
I was thinking the same thing. How are you finishing the back of the oven? Igloo or housing? A housing will easily keep things dry.
I'm planning on building a house type enclosure outside the pool wall and my screen enclosure. The gable end of the dome house enclosure will be against the back side of pool wall and chimney. I think I will be able to control water entering here with flashing, probably step flashing on the back side of chimney. Inside the pool enclosure will be the front and sides of chimney and oven landing with no roof over. This is where my area concern about water intrusion is.

My first priority right now is to set one section of flue pipe then modify my temporary tarp enclosure to allow me to fire the oven. The temporary enclosure will also allow me to insulated, build the permanent enclosure, construct the raised oven landing and the chimney to the point where it will exits the pool screen enclosure. at that point I should be able to remove the tarps and finish the additional height of chimney.

I will try to get some picture and some drawing posted later.


Thank a million.


Quote:
Originally Posted by oasiscdm View Post
I think its me that needs to apologize and is being a little slow. I had the terms arse about. so you are doing the arch the same as your vent arches.....Sorry about that.
All's cool Colin, thanks for taking a interest.
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #324  
Old 08-04-2013, 06:46 PM
kbartman's Avatar
Journeyman
 
Join Date: Feb 2013
Location: Florida
Posts: 462
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by stonecutter View Post
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.
Stonecutter,
Here are a couple of pictures to help you understand my puddling issue.#1pic: Any water pouring or dripping onto the hearth will come in contact with the floor insulation. #2pic shows: I have since rendered a 2" X 1/2"strip of mortar next too the insulation to help stop this. Although I'm sure over time it will crack. I'm thinking a bead of roof cement or something would be more permanent.

On the front of the oven I will be raising the hearth by a 4" pour which I intend to slant toward the front of oven. I hope this help clarify things.

Let me know if you need any different pics or drawing.
Attached Thumbnails
My 40" Inch pizza oven in Florida-sspx0150.jpg   My 40" Inch pizza oven in Florida-sspx0111.jpg  
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #325  
Old 08-04-2013, 09:11 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,518
Default Re: My 40" Inch pizza oven in Florida

It is obviously too late for you now, but it is a good idea to slope the supporting slab down slightly to the outsides so water is not encouraged under the floor.sometimes a crack will develop where the outside shell meets the supporting slab. It is a good idea to seal these up if they appear.
Reply With Quote
  #326  
Old 08-04-2013, 09:42 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,209
Default Re: My 40" Inch pizza oven in Florida

That mortar isn't going to stop any water, it's totally porous. but if you put a housing over it you will be fine. The tricky point is going to be where the housing meets the wall. If you go with a peaked roof, the point where it meets the pool wall is going to be a tricky flashing job. Can't tell from the pics how tall the wall is, but if it is not too tall, I would think about a shed-style roof that runs from the top of the wall down to a short wall at the back of the slab, just to not be worried about leaks.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #327  
Old 08-05-2013, 06:00 AM
stonecutter's Avatar
Il Pizzaiolo
 
Join Date: Jun 2007
Location: South Carolina,USA
Posts: 1,529
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by kbartman View Post
Stonecutter,
Here are a couple of pictures to help you understand my puddling issue.#1pic: Any water pouring or dripping onto the hearth will come in contact with the floor insulation. #2pic shows: I have since rendered a 2" X 1/2"strip of mortar next too the insulation to help stop this. Although I'm sure over time it will crack. I'm thinking a bead of roof cement or something would be more permanent.

On the front of the oven I will be raising the hearth by a 4" pour which I intend to slant toward the front of oven. I hope this help clarify things.

Let me know if you need any different pics or drawing.
A picture capturing the whole area would be a little more clear, I'm not seeing what is above the oven.

As mentioned, the mortar won't keep moisture out for long. But, if the parge is completely bonded to the board then I have a suggestion. Get a hold of some RedGard and coat the mortar and the slab about 4" out from your oven footprint. I would take it a step further and score the slab about 1/8" deep so that the liquid membrane acts as 'flashing' and will essentially 'tuck' into the slab. This way you have waterproofed the insulation with something until you get the oven dried in and it is suitable to pour concrete on top....unlike most paint or tar based material.

RedGard TDS

I have used this product..it's user friendly and very good.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Current WFO build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


When we build, let us think that we build for ever.
John Ruskin
Reply With Quote
  #328  
Old 08-05-2013, 06:04 AM
stonecutter's Avatar
Il Pizzaiolo
 
Join Date: Jun 2007
Location: South Carolina,USA
Posts: 1,529
Default Re: My 40" Inch pizza oven in Florida

I want to repeat that your mortar parge should have a good and complete bond...the success of RedGard ( or any other brand of elastomeric membrane) depends on it. If there is any doubt, chip it off and redo it....it would have been better if it was portland cement instead of mortar, but it will work.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Current WFO build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


When we build, let us think that we build for ever.
John Ruskin
Reply With Quote
  #329  
Old 08-05-2013, 02:16 PM
kbartman's Avatar
Journeyman
 
Join Date: Feb 2013
Location: Florida
Posts: 462
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by deejayoh View Post
I used this stuff. It is ceramic fiber, has held up really well. No problems at all

Kaowool Caulk Details
Quote:
Originally Posted by UtahBeehiver View Post
KB,

I used Uni Extreme high temp caulk. It is made by McGill Air Seal and contains no hazardous stuff although it was used in an area that does not see food contact.
Wow, $43.85.... a tube for UNI-EXTREME VS Kaowool Caulk $19.50 a tube plus shipping. Is it that much better or is my quoted price out in left field?
__________________
Respectfully,

KB
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by kbartman; 08-05-2013 at 02:31 PM.
Reply With Quote
  #330  
Old 08-05-2013, 02:20 PM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Utah
Posts: 1,548
Default Re: My 40" Inch pizza oven in Florida

Wow, I guess I got a deal, I bought 4 tubes of Uni Extreme at a surplus store for a buck a piece. I was grumbling about sending some of my surplus tubes to other WFOs at $5 for postage. Wish I had bought the whole case now. Oh well.

I go to this store every Friday and will scrounge around again. If they have anymore I will let you know.
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by UtahBeehiver; 08-05-2013 at 02:25 PM.
Reply With Quote
Reply

Tags
chimney, flue

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Need Help with troubled oven mrchipster Design Styles, Chimneys and Finish 13 02-25-2013 04:29 PM
GLUTEN FREE Pizza Recipe mrsleep99 Pizza 6 07-26-2011 03:26 AM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 08:55 PM
Fireplace base for Pizza oven acornscone Getting Started 7 03-24-2008 10:12 AM


All times are GMT -7. The time now is 08:10 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC