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

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 08-05-2011, 05:02 PM
gmchm's Avatar
Laborer
 
Join Date: May 2011
Location: Willamette [will-lam-it] Valley, Oregon [ore-y-gun]
Posts: 69
Default Re: Silverton,Or. Oven

I have been puzzling the past couple of days about the positioning of the archway to prevent the "teardrop" effect. My conclusion is that a 42 inch oven, is that the archway needs to be set back from the opening [of say 20 inches] about 2 inchs or 5 centimeters. Is that the consensus of those that have "Been there, done that"? Thanks, gmchm
Reply With Quote
  #12  
Old 08-05-2011, 08:05 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,259
Default Re: Silverton,Or. Oven

Quote:
Originally Posted by gmchm View Post
I have been puzzling the past couple of days about the positioning of the archway to prevent the "teardrop" effect. My conclusion is that a 42 inch oven, is that the archway needs to be set back from the opening [of say 20 inches] about 2 inchs or 5 centimeters. Is that the consensus of those that have "Been there, done that"? Thanks, gmchm
I am at chain 5 of my 42 inch build using 8.25X3.875X2.25 fire bricks and I have been following the guidance provided by OCTOFORNO - GianniFocaccia

His design seems to be a clear way to provide a nice clean arch to dome transition without developing the teardrop. I am finding that the cutting of the arch bricks it at times tedious but I believe I will avoid the dreaded sharp V bricks others have had to make. I will be starting chain 5 tomorrow and was able to join the chains to my arch for chains 1-4 today, I previously put in chain 1-4 and had not started the arch. As I said it is a little tedious cutting the arch bricks with this method as I only got 22 bricks mortared in today. By comparison I got 68 bricks done yesterday.

Transition and arch up to chain 4 completed today.

Not all my time was spent on the transition as I did cut 26 Arch bricks into their V shape and that took a while to set up and do the 4 degree cuts to both sides of a full brick. I also built the Arch form and put it in place.

Photo 1) Start of the day.
Photo 2) Start of Arch Transition
Photo 3) Me Working

Chip
Attached Thumbnails
Silverton,Or. Oven-photo-1.jpg   Silverton,Or. Oven-photo-5-3.jpg   Silverton,Or. Oven-photo-2-2.jpg  
Reply With Quote
  #13  
Old 08-06-2011, 08:56 AM
gmchm's Avatar
Laborer
 
Join Date: May 2011
Location: Willamette [will-lam-it] Valley, Oregon [ore-y-gun]
Posts: 69
Default Re: Silverton,Or. Oven

Mrchipster- Thanks for your reply. I reread Gianni's thread and downloaded his sketchup drawing, but the answer I was looking for, I think, was Sharky's photo and post where he points out that all you have to do in this arch method, to avoid the teardrop, is to use longer bricks. I had read this before, but that point hadn't registered.

Last edited by gmchm; 08-06-2011 at 09:40 AM.
Reply With Quote
  #14  
Old 08-06-2011, 10:36 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,440
Default Re: Silverton,Or. Oven

Quote:
My conclusion is that a 42 inch oven, is that the archway needs to be set back from the opening [of say 20 inches] about 2 inchs or 5 centimeters
It took me a while staring at my Sketchup drawings to figure out what angles were at play where the dome walls converge on the inner arch plane, but you're on the right track. Its all about how deep you place the inner arch into the dome. You want to put it back as far as you can and still have the arch front protrude enough to provide you with a plane for the entryway to tie into. However, this is only the first piece of the puzzle.

What really helps in eliminating the droop, IMHO, is to cut the arch bricks to extend backwards into the dome. This way the interior profile above the arch stays intact and keeps the dome in round. Note that as the arch progresses upwards the bricks become deeper, taller, and protrude progressively inwards to match the interior profile of the oven at that level. This I learned from the pic of the fantastic Guastavino (thanks tscar) architecture displayed at New York City's Oyster Bar. These pics kinda show what I mean. The FB plans call for an arch of uniform depth throughout.

For inner arch placement, it may help to read the discussion (Round Shape) here, starting with post #121

http://www.fornobravo.com/forum/8/ro...-14700-13.html (Round shape)

The drawing I was referring to (post #126 ) shows what the inner arch would look like from both the profile and plan view.

Hope this helps,

John
Attached Thumbnails
Silverton,Or. Oven-oyster_bar.jpg   Silverton,Or. Oven-inner-arch-depth.jpg   Silverton,Or. Oven-inner-arch-depth-2.jpg   Silverton,Or. Oven-inner-arch-depth-3.jpg  
Sakai likes this.
Reply With Quote
  #15  
Old 08-06-2011, 10:48 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,157
Default Re: Silverton,Or. Oven

Beautifully done John!!

Chris
Reply With Quote
  #16  
Old 08-06-2011, 06:51 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,259
Default Re: Silverton,Or. Oven

Quote:
Originally Posted by SCChris View Post
Beautifully done John!!

Chris
I second that. A great piece of work there I hope my oven (patterned after yours - John) will even come somewhere close.

GMCHM - I do not believe you need longer bricks I have been able to accomplish the arch with 8.375 inch bricks and my wall thickness is about 4 inches. I am building a 42 inch oven with a 12.5 inch door height, My first arch brick extends beyond the oven dome about 1.5 inches and progressively extend further and further from the dome as it goes up.

Progress photos are of my build as of today.

You can see in photo 2 that the bricks get longer - the sheet metal strip is the same width along it's whole length and at the bottom it is the length of the bricks and on the top brick shown it is about an inch wider than the metal, by my calculation the keystone brick will be about another .75 longer.

My bricks are even smaller than current standard - mine are 8.375 inches long.

The reason the left and right sides of my arch look different is that I put some triangular buttressing bricks in to the area where the inner arch extends beyond the dome I will be filling in the left sid in similar fashion soon. You can see on the left side there is a brick that I put in at level 2 that extends to the front of the inner arch by itself.

My first three inner arch bricks do not follow the design standard set by John but I was looking for a wider set of base bricks to start out my arch as that is where a great deal of stress is concentrated.
Attached Thumbnails
Silverton,Or. Oven-photo-5-3.jpg   Silverton,Or. Oven-photo-2-3.jpg   Silverton,Or. Oven-photo-3-3.jpg   Silverton,Or. Oven-photo-4-3.jpg  
Reply With Quote
  #17  
Old 08-06-2011, 10:14 PM
gmchm's Avatar
Laborer
 
Join Date: May 2011
Location: Willamette [will-lam-it] Valley, Oregon [ore-y-gun]
Posts: 69
Default Re: Silverton,Or. Oven

Mrchipster-I think what I mean't to say was not to use "longer bricks" but allow the cuts proceed from a 1/2 brick size to a longer length of a standard brick. It looks like this is what you are doing according to Gianni's plan. That's a clever idea for adding buttressing to the arch. Thanks very much for your input. Gianni-I think I'm starting to get my "head" around the concept. I once spent a month one summer laying out footings for a deck. I still ended up changing some of them. Luckly we have soft ground here. Thanks for the photos, I'm sure they will help. Finally! A photo of El Maestro.

Last edited by gmchm; 08-06-2011 at 10:30 PM.
Reply With Quote
  #18  
Old 08-06-2011, 11:40 PM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,440
Default Re: Silverton,Or. Oven

gmchm,

I'm happy to share the photos if they will help. The Scotch-induced self-portraits I'm not so sure about.
Reply With Quote
Reply

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



All times are GMT -7. The time now is 03:20 PM.

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