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  #61  
Old 07-30-2011, 04:06 AM
Peasant
 
Join Date: Apr 2010
Location: Michigan
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Default Re: OctoForno

Thanks John, I picked up some board yesterday after reading your input. I found a local dealer who carried the product.

This gentleman was telling me that the outside of the dome would need to be anchored to the structural hearth, otherwise the dome will collapse over time. I dont remember anybody with that complaint, your thoughts?

Thanks again

Gregg
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  #62  
Old 07-30-2011, 04:29 AM
dmun's Avatar
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Default Re: OctoForno

Quote:
This gentleman was telling me that the outside of the dome would need to be anchored to the structural hearth, otherwise the dome will collapse over time.
Over time? Like in thousands of years? It's quite possible. For our lifetimes? Unless your dome in on a trailer on the public roadways all the forces are down. As the riggers say, gravity always wins.

Any method of anchoring the dome to the structural slab will create thermal bridging that will be a lot more of a threat to pizza than imaginary sideways forces.

Insblock19 is pretty water resistant. My build was partly open for the better part of a year, and I didn't notice any degradation of the block.
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  #63  
Old 07-30-2011, 07:36 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Gregg,
The oven floor and dome rest directly upon your insulation layer regardless of whether the first course has been built on top of or around the floor. Like dmun says, any direct contact of the dome with the structural layer will leak continuous heat through conductivity, requiring an inordinate amount of fuel to reach and maintain pizza temps, not to mention greatly shortening your retained heat curve.

John
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  #64  
Old 07-31-2011, 03:16 AM
Peasant
 
Join Date: Apr 2010
Location: Michigan
Posts: 26
Default Re: OctoForno

Thanks John and Dmun.

Your input really helps, I really thought that this gentleman was wrong, but I feel much better with both of your input. Bought my HF saw yesterday, a week of vacation and on to the dome. Thanks again,

Gregg
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  #65  
Old 08-15-2011, 05:36 AM
Laborer
 
Join Date: May 2011
Location: Brisbane Australia
Posts: 62
Default Re: OctoForno

Hi John

I have been reading the posts by yourself and ggoose (Gene) about the arch transition.... I am aiming to do a that sort of transition to avoid the upsidedown "v" with my nearly 36" pompeii oven.

I have 3 bricks high (75mm bricks) straight sides on the entry with a arch of tapered bricks. I am struggling to work out the downward and upward tapers on the inside of the dome. I have done some work with the indispensable tools but it is not clicking with me.

The way I am thinking at the moment, as a point of reference I need to extend the arch bricks into the dome so the highest centre brick lines up with bottom edge of the row of brick that join above the arch otherwise I will have a v gap... If I have this point maybe I can work back from this point. Not sure if that makes sense. am on on the right track ?

Any additional help or hints would be appreciated.

Thanks
Brett
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  #66  
Old 08-15-2011, 02:45 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Brett,

I know right where you are in trying to visualize your arch config. Here's how I did it.

Make a (36"?) template out of plywood to match the curvature of your dome. If you're using an IT it will be easy. Then measure the distance from your floor center to the inside of your inner arch. Cut your dome template (vertically) this same distance so it will fit flush up against the inside of your inner arch form. (see photo below).

Start your arch by cutting the center-top brick. Use your indispensible tool (or a piece of string) to figure out the upper angle. Use the profile of your dome template to figure out the lower angle. (OctoForno post #34). Once you have these angles figured out go ahead and cut the rest of your arch bricks, but only the tapers, not the inside radius. If your bricks are tapered this is one less step for you.

Once all your bricks are tapered and held in place with shims, scribe a line using your IT/string from the back of your center-top brick to the back of your last brick on either side where it meets the dome. This will give you the cut line for the inside of your arch.
Match the top and bottom angles from the center-top brick for each adjoining brick and you're there.

If this sounds confusing let me know and I'll sketch something up. Hope this helps.

John
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  #67  
Old 08-23-2011, 05:42 AM
Laborer
 
Join Date: May 2011
Location: Brisbane Australia
Posts: 62
Default Re: OctoForno

Thanks for the instructions John...

I had done some of the steps before but it was not working out or clicking with me.

I have got it now ... I spent a bit of spare time on the weekend after your post working it out and marking out. Then I thought about it that night and I still had it wrong !
Had a re-look the next day and made up a few IT attachments to help marking out, did quite a bit of measuring against my plywoord template and decided tapered the outer bricks facing into the oven (rather have the whole inner surface of the arch straight) and I was now happy that I had it right.

Appreciate the advice... I am pretty confident it will work out nicely... time will tel, anyway too late now I have done the major cuts !

Picture attached - only the outer bricks to go which will be straight forward.

Brett
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  #68  
Old 08-23-2011, 03:17 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Brett,

I think you nailed it! Both the inward-facing and upward-facing planes look accurate and aligned correctly. I'm interested to see how you handle the arch bricks on the ends where they tie into the dome, but they shouyldn't be too difficult. The real benefit comes when you start to add the courses immediately above the arch.

Keep us 'posted'!

John
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  #69  
Old 08-23-2011, 08:22 PM
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Default Re: OctoForno

The key for me in understanding this type of inner arch design was to understand that the slope of the cutoff for the top of the inner arch (the cut that will receive the dome bricks) is defined by the inner radius of the dome -- lower edge of brick, the outer radius of the dome - upper edge of brick, and the slope of the cut, as a vector from the center of the oven.

Chip
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Last edited by mrchipster; 08-23-2011 at 08:35 PM.
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  #70  
Old 08-23-2011, 09:52 PM
GianniFocaccia's Avatar
Il Pizzaiolo
 
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Default Re: OctoForno

Quote:
The key for me in understanding this type of inner arch design was to understand that the slope of the cutoff for the top of the inner arch (the cut that will receive the dome bricks) is defined by the inner radius of the dome
That was ridiculously well said...
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