| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
![]() |
|
#1
| |||
| |||
| Ok, I'm totally a newbie on this and am learning as I go. I have built my stand (a corner model) for an angled 42" oven. I poured the concrete slab for the hearth base and then the perlite/portland cement mix to the specs outlined in the plans. The perlite mix goes right to the edges of the hearth. My question is this: Given the structural limitations of the perlite/portland mix, what are my options for putting a finishing layer on the hearth to protect against moisture, or alternatively, can I build up walls and a roof on top of the hearth? Will the perlite/portland mix hold up with the weight? In retrospect, I probably should have formed it off to limit the perlite to just beyond the perimeter of the dome, but it is too late for that. Any thoughts sincerely appreciated. |
|
#2
| ||||
| ||||
| It is easy enough to remove the perlcrete from the area where your walls will be, and that is what you will need to do.
__________________ To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
#3
| |||
| |||
| Thank you for asking this question! We did the same thing, but ran short of the perlite/concrete mix. Tscarborough, do you mean we'll need to chip off any perlite mix that does not go right under the dome? Many thanks in advance, Heather in Pittsburgh |
|
#4
| ||||
| ||||
| Yes. Cut back the perlite to just short of the dome. If not, and depending on your finish, this layer could be a constant source of water entry. The way to thing of this is to draw a circle - this is the inside of the oven. Draw a circle around that - this is the brick and hearth brick, the thermal mass. Another circle around that - this is the insulation. Another circle around that- this is the support slab and finish/cladding. Last edited by Neil2; 08-31-2010 at 03:56 PM. |
|
#5
| |||
| |||
| Just one more question. If we are going to put a layer of tile on top of the perlite level, would we still need to cut it back? Would we be better served to do so anyway? Many thanks! Heather |
![]() |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Napa WFO dome & hearth build questions | EricU | Pompeii Oven Construction | 42 | 06-14-2011 05:02 AM |
| Insulating Hearth Question | Double Trouble | Pompeii Oven Construction | 4 | 08-23-2010 04:31 AM |
| Question about hearth size Casa 2G 110? | frankiebones | Getting Started | 1 | 08-16-2010 11:53 AM |
| Before I pour...hearth question | Pizza Freak | Getting Started | 7 | 05-21-2008 12:59 PM |
| Thermal Expansion Question - Dome vs Hearth | Kemo | Pompeii Oven Construction | 14 | 10-03-2007 12:18 PM |