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  #11  
Old 08-04-2012, 07:16 AM
david s's Avatar
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Default Re: Vermicrete Layer Advice

Sloping the hearth down to the outside is a method of avoiding water getting under the oven if it is in the weather. If you are doing an enclosure it really doesn't apply.
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  #12  
Old 08-04-2012, 08:47 AM
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Default Re: Vermicrete Layer Advice

Cool - thanks! Was worried for a moment there!

Slab's now poured, pictures uploaded in my other thread:
http://www.fornobravo.com/forum/21/n...k-17939-2.html (New Build in the UK)

M.
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  #13  
Old 08-04-2012, 10:05 AM
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Default Re: Vermicrete Layer Advice

"but my query is why does it need a slope?"

You don't need much of a slope. A 1/4 inch from the center out is enough.

I always proceed on the principal that water will find a way in. (Do I need to tell a Londoner this ?)
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  #14  
Old 08-04-2012, 11:09 AM
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Default Re: Vermicrete Layer Advice

Quote:
Originally Posted by Neil2 View Post
I always proceed on the principal that water will find a way in. (Do I need to tell a Londoner this ?)
I only live here I was born in a country with much less rain (Italy!). I've ended with what I think is a level slope... may pour some water tomorrow to test it and see what to do... I could always angle the vermicrete layer a tad so that if water gets into the oven, it'll come out...

Trying to visualise the over opening now... undecided between a full arch or the straight-sided one....

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  #15  
Old 08-04-2012, 04:05 PM
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Default Re: Vermicrete Layer Advice

Spinal I don't quite understand. This oven is not the same as the one on your other thread. Are you building two at once? Hope you have insulation under that floor it looks rather like normal concrete from the photo.
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  #16  
Old 08-04-2012, 04:32 PM
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Default Re: Vermicrete Layer Advice

Neither of the two above are my ovens - mine's in the other thread ... I posted those pics to clarify the door issue (full arch vs. a straight sided arch).

Still can't make my mind up... but I'm leaning towards the straigh sided one - seems like it may be simpler to recess out the edges to fit a door...

M.
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  #17  
Old 08-04-2012, 04:42 PM
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Default Re: Vermicrete Layer Advice

"I could always angle the vermicrete layer a tad"

And just what would that achieve ?
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  #18  
Old 08-04-2012, 04:46 PM
david s's Avatar
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Default Re: Vermicrete Layer Advice

Quote:
Originally Posted by Spinal View Post
Neither of the two above are my ovens - mine's in the other thread ... I posted those pics to clarify the door issue (full arch vs. a straight sided arch).

Still can't make my mind up... but I'm leaning towards the straigh sided one - seems like it may be simpler to recess out the edges to fit a door...

M.
Sorry,
Silly me
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  #19  
Old 08-05-2012, 12:36 PM
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Default Re: Vermicrete Layer Advice

Quote:
Originally Posted by Neil2 View Post
"I could always angle the vermicrete layer a tad"

And just what would that achieve ?
If (for whatever reason) there was liquid IN the oven, the floor base would be sloped as per the vermicrete layer - thus the liquid would flow out the oven....

In theory...
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  #20  
Old 08-05-2012, 02:29 PM
Faz Faz is offline
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Default Re: Vermicrete Layer Advice

I don't think you need to worry about water inside the oven, it is water seeping in to the structure from outside that you need to worry about - any pooling water sitting up against the edge of theven will work its way in to the insulation / brickwork etc. and will cause problems. If you are building a full enclosure then you probably do not need to worry about water ingress, as long as the enclosure is watertight.
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