| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
![]() |
![]() |
| | LinkBack | Thread Tools | Display Modes |
|
#1
| |||
| |||
| As promised I will document the progress of my oven. It's going to be a Quebec (I think that's what they call it) type of oven. This is the start where I layed out the blocks to get an idea of size and placement. |
|
#2
| |||
| |||
| Progress I concreted the blocks in place and put a base board in to retain the vermiculite/cement layer. The 2" vermiculite/cement layer was then poured. |
|
#3
| |||
| |||
| Progress Once the vermiculite was cured I boxed up for the hearth. |
|
#4
| |||
| |||
| Progress After boxing I welded up the steel reinforcement for the hearth slab. I did it this was as I has a lot of scrap steel and I could form it to give maximum strength where needed. Note roof over boxed area. This was to stop the rain getting into the vermiculite layer. |
|
#5
| |||
| |||
| Progress Heath slab has now been poured You can just pick it in one of the pics, a thermocouple wire coming out of the slab. This will be inserted into the oven floor. Last diagram is the slab construction. For anybody wondering, I chose to go with 2 layers of vermiculite as it wasn't that expensive to do this and it covered both bases I figured. The old way of constructing on a slab with vermiculite underneath and the new way of constructing directly on the vermiculite layer. I suppose only time will tell if I got it right. I couldn't help myself. I had to fill it with wood |
|
#6
| ||||
| ||||
| Wow that's great. When I saw your first 2" of vermiculite under the slab I was worried, but that's just an extra layer. And that roof! That's better than some of us have on our permanent enclosures. What is that stuff, aluminum decking or something? |
|
#7
| ||||
| ||||
| Really nice!!! How much time do you have in it so far? Christo
__________________ My oven progress - 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. |
|
#8
| |||
| |||
| You've done some nice touches that vary a bit from what I've seen before. I like the look of it. Anything new for the dome phase?
__________________ Mike "The road of excess leads to the Palace of Wisdom." |
|
#9
| |||
| |||
| No progress to date. The family has been keeping me busy. In response to the questions; The roof is made of corrugated plastic. It's just like corrugated cardboard but made of plastic. I got a heap of it from a factory that was throwing it out. I had so much of it I used it for the boxing of the hearth slab. I have about 12 hours in this project so far but I think that the time input will increase dramatically when the oven construction starts. I hope to pour the vermiculite/cement fondou this week. I'll post pics when done. Dave |
|
#10
| ||||
| ||||
| Very nice, Dave. I'm looking forward to watching your progress.
__________________ Mark Life is too short to drink cheap beer |
![]() |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Oven Curing | james | Firing Your Oven | 271 | 01-30-2012 11:02 PM |
| 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 |
| All things being equal | Lester | Newbie Forum | 13 | 12-21-2009 02:26 AM |