Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Brick Oven Photos

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 08-12-2008, 05:42 AM
toddj's Avatar
Apprentice
 
Join Date: Aug 2008
Location: Wichita Falls, Texas
Posts: 115
Default Todd's Oven

This is the beginning of my 42" build in North Texas.
Attached Thumbnails
todds-oven-cimg1748.jpg  todds-oven-cimg1756.jpg  todds-oven-cimg1749.jpg  todds-oven-cimg1729.jpg  
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 08-12-2008, 06:03 AM
Jed Jed is offline
Apprentice
 
Join Date: Apr 2008
Location: Bend, Oregon
Posts: 113
Default Re: Todd's Oven

Todd,

Looks like you are off to a great start, and about ready to build your dome. I like your work, it is clean and orderly.

How are you planning to finish the exterior?

JED
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 08-12-2008, 06:12 AM
toddj's Avatar
Apprentice
 
Join Date: Aug 2008
Location: Wichita Falls, Texas
Posts: 115
Default Re: Todd's Oven

Thanks Jed,

I am going up to the top of the dome with 4" block walls and stone, then a peaked roof. The dome gets a 2" Aluminum silicate blanket then loose fill vermiculite to the roof
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 08-12-2008, 07:40 AM
Apprentice
 
Join Date: Mar 2008
Location: Gilbert, AZ
Posts: 148
Default Re: Todd's Oven

What a neat mix of bricks for the facade. I'm looking forward to watching the rest of the build.
__________________
Nikki
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 08-12-2008, 03:22 PM
Kemo's Avatar
Apprentice
 
Join Date: Mar 2007
Location: Austin, TX
Posts: 210
Default Re: Todd's Oven

subscribed
__________________
Steve Kennemer
Austin, TX
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 08-12-2008, 05:02 PM
toddj's Avatar
Apprentice
 
Join Date: Aug 2008
Location: Wichita Falls, Texas
Posts: 115
Default Re: Todd's Oven

Thanks guys, I went with 6" of vermiculite/portland mix on top and I know the plans call for 3.5" .... is this ok?

I am thinking about incorporating a small flash boiler tank and an antique train whistle so when the oven reaches temperature the digital gauge closes the relay contacts and injects a shot of water in to the flash boiler giving the whistle a shot of steam... Pizza alert!! Bet my neighbours would love that...
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7  
Old 08-12-2008, 05:07 PM
Apprentice
 
Join Date: Mar 2008
Location: Gilbert, AZ
Posts: 148
Default Re: Todd's Oven

Hahahah--love the whistle idea! That's much more fun than a temperature gauge.
__________________
Nikki
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8  
Old 08-12-2008, 05:18 PM
Ken524's Avatar
Moderator
 
Join Date: May 2007
Location: Louisville, KY
Posts: 1,057
Default Re: Todd's Oven

Quote:
Originally Posted by toddj View Post
Thanks guys, I went with 6" of vermiculite/portland mix on top and I know the plans call for 3.5" .... is this ok?
More insulation is better. Sounds ok to me!

Quote:
I am thinking about incorporating a small flash boiler tank and an antique train whistle so when the oven reaches temperature the digital gauge closes the relay contacts and injects a shot of water in to the flash boiler giving the whistle a shot of steam... Pizza alert!!
Oh MAN, that will be TOO COOL!! If you do it, I would love to see the details and pics (even a video of it working!?)
__________________
Ken H. - Louisville, KY
42" Pompeii


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9  
Old 08-12-2008, 09:49 PM
dbhansen's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Appleton, WI
Posts: 300
Default Re: Todd's Oven

I concur - the whistle would be a unique and awesome idea! Would it have to rely on the ambient oven temp or could you link it to a thermocouple embedded in the floor, for example, so it whistles when the temps have equalized and it's truly ready for pizza?
__________________

To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #10  
Old 08-12-2008, 10:30 PM
toddj's Avatar
Apprentice
 
Join Date: Aug 2008
Location: Wichita Falls, Texas
Posts: 115
Default Re: Todd's Oven

The transmitting thermocouples I am using feed 4-20ma signal to a digital temp display that can drive a relay at a set point. If I set the set temp to say 700f and have it drive a solonoid pushing a bimba cylinder with a check valve it can give a regulated shot of water into a flash chamber made of standard steel or stainless water pipe with a pipe thread end cap bottom and a reducer top. connect the reducer to a pressure line to the whistel and woo.. woo.. Il do a drawing later..
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl 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
Oven Curing james Firing Your Oven 84 10-19-2008 10:54 PM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 08:14 AM
All things being equal Lester Newbie Forum 9 09-25-2007 07:38 PM
Tuscan and Naples designs james Pompeii Oven Construction 2 02-21-2007 12:30 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 9 09-20-2006 10:20 PM


All times are GMT. The time now is 03:54 AM.

Home | About Us | Our Suppliers | 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 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33