The reverse build.

[brickie in oz]

Here is a the reverse build of my oven in preparation for a new oven that will live over the top of this base.

I built it as directed from a course I did on pizza ovens, obviously there isnt enough thermal mass on top to retain heat for any extended time.

Its a good learning experience.

[brickie in oz]

More pics.

[Tscarborough]

Tear that Mutha Down!

[Lburou]

Brickie, consider the cost of that oven as your tuition to the university of life, and the information gained as hard won knowledge

Is that layer serving as the underside of the dome a cast refractory?

[brickie in oz]

Originally Posted by Lburou

Is that layer serving as the underside of the dome a cast refractory

Correct, two 1" coats then 1" ceramic blanket and topped with vermiculite ranging from 2" to 4".

[brickie in oz]

The cast oven cracked like an Easter egg when I hit it with the large persuader.

The old oven base ready for a make over. Sounds Like a TV show title.

I was really surprised at how much moisture there was in the vermiculite at the rear of the oven.
The oven has a roof over it plus a concrete cap painted with vinyl paint, I would have thought it was water proof? (The oven was 2 years old so was properly cured.)

[Tscarborough]

Are you gong back with brick or more castable?

[brickie in oz]

Originally Posted by Tscarborough

Are you gong back with brick or more castable?

Im going to build it with clay pavers in a barrellish shape.
The oven roof will be a low arch front to back with round tapering front and rear.
The roof will only rise 300mm from the side walls that will be 340mm, all measurements are 'ish

Heres a rough side elevation, the oven will be just over 1M long and 700mm wide x 650 high internally.

[Tscarborough]

'Verra nice! Do you think that doming the front is worth the extra effort (obviously you do)?

That is one of the features of the Alan Scott design I am not comfortable with. It may be marginally more effective, but the added complexity is significant for the return in efficiency.

Not so much for you, but for ordinary non-mason builders.

[brickie in oz]

Originally Posted by Tscarborough

That is one of the features of the Alan Scott design I am not comfortable with.

Hmmm?
I had thought that the doming down would help fire the oven better and keep some more heat in the oven.

I could be wrong, whats your thoughts?

I have seen the Alan Scott builds and they disgust me, they dont even bond the arch dome in? Why wouldnt you bond the arches in?