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Old 02-05-2014, 01:33 PM
Serf
 
Join Date: Jan 2014
Location: Johannesburg South Africa
Posts: 1
Default South Africa Gauteng: first attempt

Been following the guidelines and instructions on forno bravo for a while now and the biggest issue was sourcing the materials in Gauteng as I did not want to compromise on quality. Fire brick are available from R28/brick, however you can buy from Verref Rietfontein in Springs 011 818 6000 at R17 a brick (min order is 1) and they have the widest range of fire brick shapes too. Verref Elgin also on Springs sell the cement you need at R208/bag.

The people at Verref are bery fiendly and very helpfull. The Chemical Engineer even gave me a 5min intro on the cement with do's and don'ts and I only bought 1bag. BTW their cement rely on the bricks being DRY.
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Old 02-12-2014, 11:03 PM
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Join Date: Apr 2012
Location: GREENHILL SOUTH AUSTRALIA
Posts: 111
Default Re: South Africa Gauteng: first attempt

Welcome Bosvark2000

Get some pictures up of your build so we can all enjoy a South African pizza

Cheers
Craig
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Old 02-13-2014, 09:06 AM
boerwarrior's Avatar
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Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 448
Default Re: South Africa Gauteng: first attempt

Welcome Bosvark! I am a South African (Capetonian) living in Northern California.

Here is a link to my build;

http://www.fornobravo.com/forum/f8/3...nia-19283.html (32 Inch Pompeii in Northern California)

Good luck!
Neil
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Old 07-14-2014, 11:12 AM
Serf
 
Join Date: Jul 2014
Location: Cape Town
Posts: 1
Default Re: South Africa Gauteng: first attempt

Hi there. I'm down in Cape Town and wanting to build my own pizza oven. Looking for a semi restaurant size...roughly 80cm diameter inside...and really want to build it on my own!

I'm experienced in building and making pizza...just never had my own oven.

Looking for the right materials in Cape Town. Will normal fire place bricks work? Also, need advice on opening size ratios...looking at 600wide x 350high.

Another big difference I have seen is that the oven builders here have the chimney right on top in the middle or near the back, not in the front like this website suggests. I just agree I think the front option sounds better...what are the major differences? Do u need a damper in the chimney then?

Thanks for any help!

Nick.
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Old 07-16-2014, 03:45 AM
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Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,433
Default Re: South Africa Gauteng: first attempt

G'day Nick
The oven mouth on the forno style ovens is 63 percent of the height of the internal dome. Oven mouth width should be a bit under 1/2 the width.
So a 80 cm wide dome with a. 1/2 circular dome can be 40 cm making its oven mouth height of 25 cm and width of up to 40 cm.
With a brisk fire inside the oven mouth size will regulate the smoke going out and the air coming in. No damper to fiddle with just the amount of wood you put in. All you regulate is the amount of wood going in to keep the flames licking on the roof and not licking out the oven mouth and its efficient.
The entrance way is built bigger than the oven mouth so its easy to operate the oven. The sides of the entrance protect the oven mouth from the breezes and with a smoke chamber above the door to direct the smoke into a chimney it keeps the smoke and hot gases from your face
If you go to the forno bravo shop at the top of the forum you will be able to get a free set of plans. Do some reading.
http://www.fornobravo.com/forum/f2/n...res-15133.html (A newbies survey of the Forno Bravo treasures hiding in the archives)
This link is a good place to start as well as it's got as its got a good selection of builds
Good luck and don't be afraid to ask questions
Regards dave
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Last edited by cobblerdave; 07-16-2014 at 03:47 AM.
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