#41  
Old 08-16-2013, 02:25 PM
Laborer
 
Join Date: Nov 2012
Location: Yorkshire UK
Posts: 54
Default Re: Oven opening size

Hi Paul, nice name 'Yorkshire' knight, I see your in Bulgaria but I take it you are from yorkshire originally?! I'm from York!

Anyway you've already had some good replys I see but I'll chip in anyhow! In the end I built a 34" oven and went with an 18" opening its fine, if I had built a 32" oven it would have been a 16" opening I would have gone with, just make sure you adhere to the 63% rule for the height and I'm sure you'll be fine!

Are you on the UK forum? Assuming your from the UK that is! Have you set up a build thread? Pop a link up if so and I'll have a gander!

All the best

Keith
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  #42  
Old 08-16-2013, 02:47 PM
boerwarrior's Avatar
Journeyman
 
Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 450
Default Re: Oven opening size

I have a 32" oven and my opening is 16 inches wide and 10 inches high. So far I have had no trouble maneuvering pizzas and even large pots in and out of the oven.

We have a 4-oven AGA stove and each oven is close to this size: a little over 16 inches wide and about 11 inches high. I once fit a 26 pound turkey in the AGA!
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  #43  
Old 08-18-2013, 07:44 AM
yorkshireknight's Avatar
Apprentice
 
Join Date: Feb 2013
Location: Veliko Tarnovo. Bulgaria
Posts: 112
Default Re: Oven opening size

Thanks T Scarborough. That's sounds logical. After today it is 16inches. I shall now post more questions on my own 82cm Bulgarian build if you wish to take a look and point me in the right direction.
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  #44  
Old 01-06-2014, 12:30 PM
Peasant
 
Join Date: Oct 2013
Location: NJ
Posts: 32
Default Re: Oven opening size

What do people do where the firebrick floor meets the landing outside the arch... Do they mortar it? Put nothing? I'm a bit confused ;(
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  #45  
Old 01-06-2014, 01:17 PM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,493
Default Re: Oven opening size

Gudday

Oven opening size-image.jpg

This is just one way to do things but will give you a start.
The insulation continues to the edge and is recessed in the slab. The Heath brick continues to the edge of the slab floating the same as the main hearth on a trowel layer of fireclay and water. The entrance brick is then mortared to the slab but not the hearth brick effectively containing the hearth brick from spreading out but allowing movement. The entrance is really not mortared or keyed into the dome or hearth at all.
Hope this starts ball rolling , like I said before this is only one way of doing things. I'm certain a pic would help
Regards dave
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  #46  
Old 01-06-2014, 07:14 PM
Peasant
 
Join Date: Oct 2013
Location: NJ
Posts: 32
Default Re: Oven opening size

[IMG]<a href="http://tinypic.com?ref=29o0kkz" target="_blank"><img src="http://i42.tinypic.com/29o0kkz.jpg" border="0" alt="Image and video hosting by TinyPic"></a>[/IMG]

[IMG][/IMG]

Tried the picture. If it comes through then FYI I cut the excess vermiculite away in the front. Plan on having red brick right to the landing. Mortaring red brick to hearth but not landing then...
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  #47  
Old 01-06-2014, 07:14 PM
Peasant
 
Join Date: Oct 2013
Location: NJ
Posts: 32
Default Re: Oven opening size

And yes, I hate the fact I only left 1/2 inch reveal for the door. Got ahead of myself there
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  #48  
Old 01-06-2014, 07:27 PM
Peasant
 
Join Date: Oct 2013
Location: NJ
Posts: 32
Default Re: Oven opening size

[IMG][/IMG]
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  #49  
Old 01-06-2014, 07:30 PM
Peasant
 
Join Date: Oct 2013
Location: NJ
Posts: 32
Default Re: Oven opening size

While we are here?!?! Do you think 2 inches of ceramic fire blanket and then loose vermiculite within the red brick structure will suffice? Or do I need to vermiculite/cement mix it to the dome?
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  #50  
Old 01-07-2014, 01:23 AM
Greenman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Bundaberg. Australia
Posts: 849
Default Re: Oven opening size

I think that the blanket and vermiculite will do fine. One question though, are you going to end up with a buttress on the front arch?
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