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 > Good Background Information > Newbie Forum

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 08-21-2006, 12:39 PM
Apprentice
 
Join Date: Jul 2006
Location: Dorset, United Kingdom
Posts: 125
Default How heavy would a brick oven be?

I am in the process of casting an oven in my garden. when that is finished I would like to have a go at building a brick oven but on a trailer so i need to know how heavy a brick oven is before i buy a suitable trailer for the project.
any ideas?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #2  
Old 08-22-2006, 03:24 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default

a 43' circumference precast oven is about 850 - 1000 pounds before you start adding base, insulatiuon, etc etc
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #3  
Old 08-22-2006, 03:25 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default

opps, inches " not feet'
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #4  
Old 08-22-2006, 04:00 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,645
Default

That's right. Then you have to add the concrete hearth, under oven insulation, vermiculite/Insulfrax, chimney and stucco. As there are different ways of doing each of these, it will depend on your design choices.

Also, a brick oven weighs more than the precast ovens, so will need to calculate that. Has anyone ever done a weight calculation for their Pompeii Oven? # of bricks, weight per brick, mortar, vent, etc.?

James
__________________

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


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #5  
Old 08-23-2006, 02:28 AM
redbricknick's Avatar
Journeyman
 
Join Date: Apr 2006
Location: Los Angeles
Posts: 271
Default Weigh over schedule

Judging by the back pain and headaches, our oven weight one million pounds plus, and we haven't even started the chamber yet.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #6  
Old 08-23-2006, 09:28 AM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default

this was done for a Pompeii a while ago

http://www.fornobravo.com/forum/show...t=calculations (Weight on Stand)

a rough estimate of materials
Attached Thumbnails
How heavy would a brick oven be?-picture6.jpg  

Last edited by jengineer; 08-23-2006 at 09:54 AM.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #7  
Old 11-09-2006, 09:49 PM
carioca's Avatar
Journeyman
 
Join Date: Sep 2006
Location: Charlotte Bay, Australia
Posts: 259
Default re weighty question...

Quote:
Originally Posted by james
Has anyone ever done a weight calculation for their Pompeii Oven? # of bricks, weight per brick, mortar, vent, etc.?
James
The pallet containing ALL the 'ingredients' for my 1000 mm internal diameter dome oven hits the scales at 670 kg.

That includes 70 tapered arch bricks (230 x 115 x 75 mm); 35 slightly more tapered arch bricks of the same dimensions; 25 floor tiles (230 x 230 x 50 mm); 20 straight firebricks (my own addition to the 'kit' - you never know!); 40 kg 'Airset' mortar, 3 bags vermiculite; 1 bag ciment fondu; 1 bag of 'Densecrete' high-temp concrete; 2 Calsil boards (1000 x 610 x 25 mm ea.) and 7.6 m of 25 mm x 610 mm Insulfrax-type blanket.

It does NOT include base structure, nor any opening arches, chimneys etc. I'll add further measurements as I build the beast. (Since all water added will eventually react/evaporate, I suppose one can leave it out of the equation?)

Rgds,

Carioca
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
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 12:36 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 3.5.2
© 2006/10 Forno Bravo, LLC