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 11-16-2009, 12:33 PM
Peasant
 
Join Date: Aug 2008
Location: Round Rock, Texas
Posts: 44
Default How to support heavy Roof above oven?

All, I'm curious of how to support a hefty roof above my oven. I want a cement or stone roof. Oven will be 42" corner.

CAD Plans are here:

http://www.fornobravo.com/forum/f35/...html#post71480 (My Kitchen Design, What material for patio and counters?)
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #2  
Old 11-16-2009, 02:02 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,213
Default Re: How to support heavy Roof above oven?

A solid concrete roof? That is a lot of weight. First, that big masonry chimney will have to be supported separately from the oven dome: The dome will support the weight of the flue tiles, but the masonry surround will have to be supported separately. I built a really big masonry chimney by pouring a third slab above my oven with a hole in it for the flue tile, and the chimney enclosure was built up from this slab. (This slab was supported by uprights on the oven slab.) Something like this could work for you, you could even engineer your cast concrete roof as the support for your masonry chimney.

I'm wondering how you're going to pour this slab on an angle. It's also not going to be the easiest thing to get to with buckets of wet concrete.

Good luck, keep us posted.
__________________
My geodesic oven project:
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
  #3  
Old 11-17-2009, 05:50 PM
cynon767's Avatar
Apprentice
 
Join Date: Dec 2008
Location: Sacramento, California
Posts: 229
Default Re: How to support heavy Roof above oven?

I just posted a response to basically this question on your other thread... I wonder if some sort of tile or thin precast might not be better than a solid, sloped, monolithic roof... which might have to be precast upside down, flipped, and hoisted.

I am guessing that the easiest way to do this would be to build it out of ferrocement over a mold, like those cement boats that were being built a while back. I am doing something like that myself, using cement stucco over lath like the igloo-style ovens do but with a semi-framed, house-like structure. You could presumably try something similar, with a half-inch-thick layer of thin sand-based concrete over a lath and backerboard roof, polished to match the countertops. Not that I've ever actually done this, mind you... the idea just follows from what I've read in a Sunset book about decorative concrete, so take that as you will.
__________________
-jamie


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
  #4  
Old 11-18-2009, 05:16 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: How to support heavy Roof above oven?

mstang,

Check out jamies build pics.. I think he has it going the way you need... Again,, Nice job Jamie

Cheers
Mark
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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 05:53 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 49 12-03-2010 06:09 AM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 07:29 AM
Does a pizza oven roof have to be domed ikhan42 Getting Started 24 04-28-2008 08:10 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 06:53 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