Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

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

Reply
 
LinkBack Thread Tools Display Modes
  #61  
Old 04-30-2010, 10:44 AM
Roadkyng's Avatar
Laborer
 
Join Date: Jan 2009
Location: Texas
Posts: 77
Default Re: Texas 42

TS,
your progress looks fantastic. I love the wave you have in the brick walls. Really makes the eye wander around.

Question - I suppose the temperature characteristics of the SBC to be similar to regular concrete. What temp range would you expect the SBC to be able to withstand? I have a 4" layer of vermicrete and a 1" layer of perlite/cement. I will do the first firing since adding these layers, this weekend. I need to do temp measurements of the dome and see how well it is insulated, and determine if more is needed.

I found an interesting research paper titled 'Thermal Degredation of Concrete in the Temperature Range from Ambient to 315 degrees C". Thermal cycling is the big no no as concrete seems to loose strength characteristics on the cooling down side of the cycle. Paragraph 5.0 states"...cyclic heating generally causes greater reduction in mechanical properties than a singe heating even at relatively moderate temperature rise of 149 degrees F". Seems I need to keep the insulation layer at or below 140 degrees F.

Information Bridge: DOE Scientific and Technical Information - Sponsored by OSTI
Reply With Quote
  #62  
Old 04-30-2010, 11:15 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 1,698
Default Re: Texas 42

It will get to 145 degrees in the sun. That is a good paper. As a rule, anything over 500F degrades and then the thermal cycling destroys it.
__________________

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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Howdy from Brazoria Texas Brewguy620 Introductions 4 07-14-2009 11:00 AM
North Texas resources Roadkyng Newbie Forum 1 02-04-2009 01:36 PM
Olive Trees james Outdoor Kitchen Design 29 02-01-2009 09:15 AM
Just ordered an Artigiano for Texas mgraban Introductions 1 10-16-2006 05:38 AM
Native Texas Plant Tour jjerrier Introductions 3 05-21-2006 06:58 PM


All times are GMT -7. The time now is 05:41 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC