Old 05-16-2011, 12:56 PM
Join Date: Jul 2007
Location: Raleigh, NC
Posts: 18
Default 2 year old oven, problem with mortar

I built a oven using the Casa 100 a little over 2 years ago (I think that's the name, looks like its been replaced in the catalog). This came with a 4 piece floor. After a moderate amount of use (maybe 30 times over 2 years), the mortar has crumbled between the floor pieces. The crumbled sections are near the center, where the most cleaning of the floor occurs (with the brass brush). Anyone know why this would happen? I followed the directions exactly.

Should I just clean it out the best I can, then put some new mortar in? Anyone know where I might be able to buy some high heat mortar locally (Raleigh, NC), so I don't have to buy 50 lb bag and pay shipping?
Reply With Quote
Old 05-16-2011, 01:05 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,897
Default Re: 2 year old oven, problem with mortar


How large are the gaps? I just looked at all the ovens at the open house and I don't recall any mortar on the floor pieces (maybe they have evolved - don't know).
Check out my pictures here:

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

If at first you don't succeed... Skydiving isn't for you.
Reply With Quote
Old 05-16-2011, 01:09 PM
Join Date: Jul 2007
Location: Raleigh, NC
Posts: 18
Default Re: 2 year old oven, problem with mortar

If I remember correctly, they are about 1/4 inch, but I will go measure and take a picture later tonight or tomorrow. At the time, I thought that was the correct way to do it. I remember the 2 piece dome fitting very nicely over the floor. Thanks for the reply.
Reply With Quote
Old 05-16-2011, 07:54 PM
Mike D's Avatar
Join Date: Oct 2010
Location: Berkeley, Ca.
Posts: 342
Default Re: 2 year old oven, problem with mortar

I don't think one mortars the floor. If the gap is not that bad, just let it fill will with ash. Is there a gap on the outside rim of the floor by the dome? That is where the gap is supposed to be for thermal expansion (I think).

Reply With Quote

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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 04:53 PM
What is the best oven mortar mixture for the bricks in the dome? shingletown paul Newbie Forum 0 11-30-2009 02:17 PM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 08:55 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM

All times are GMT -7. The time now is 04:29 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC