#1  
Old 02-03-2008, 05:18 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default arched opening?

Jim posted this photo of a pre-fab FB oven today.



Is there any reason that home builders don't build this style of semi-circular entrance arch? We see so many ovens crack at the thin arch top of the usual style rectangualar or shallow arch opening. It seems that this would be stronger, as well as being easier to tie into the shape of the dome.
Reply With Quote
  #2  
Old 02-03-2008, 09:35 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: arched opening?

I think 2 reasons:
1) The bricks pictured all appear to be tapered, with the bottom brick on each side appearing larger than a tyical firebrick - Tapered bricks can be very expensive; the local refractory supplier (the only place within 100 miles who stocked them) had prices that started at $4.50 per brick and wnet up to nearly $8 depending on size and degree of taper.

2) Novice builders are a bit intimidated by the geometry involved and more importantly the skill they think they need to accomplish this. Remember, the basic Pompeii plans really don't call for anything more than right angle cuts and 1/2 bricks. Personally, I had done considerably BASIC stone, tile, and masonry work in the past and I too fell into this category to some extent. I actually started with the arch and entry, then proceeded to the dome where I tapered every brick...I think the confidence I gained building the arch and entry was the driving force behind tapering every dome brick and attempting as tight a fit as I could achieve. Bottom line, I think many believe arches to be difficult and as I mention, a bit intimidating. If I ever build another it most certainly will have a more decorative and supportive entry/arch.
Reply With Quote
  #3  
Old 02-03-2008, 11:50 PM
carioca's Avatar
Journeyman
 
Join Date: Sep 2006
Location: Charlotte Bay, Australia
Posts: 259
Default Re: arched opening?

I built a catenary-type flue arch from tapered blocks but apparently was a bit careless when mortaring in the keystone: resulting in fine cracks on either side of the keystone. And on advice of the supplier of tapered flue and door arch bricks, I started on the twin arches FIRST and only then began laying the dome bricks...

Still think the arch itself is nice and stable, and the tapered bricks worked very well. I'd recommend this type to other dome builders - just take extra care with the keystone!

Cheers,

LMH
__________________
"I started out with nothing, and I've still got most of it"

Last edited by carioca; 02-03-2008 at 11:54 PM.
Reply With Quote
  #4  
Old 02-04-2008, 07:46 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: arched opening?

Dmun,

Just for clarity, I should point out that the archway on the Modena is cast as a single piece. The "brick" look comes from the mold they use. On the sides, it's nearly four inches thick. There's a slot in the top into which the metal vent fits quite nicely. Good thing I had help to get it into position.

The next one I do, I'll take photos of it from various angles. This might help.

Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827

Last edited by CanuckJim; 02-04-2008 at 07:47 AM. Reason: incomplete
Reply With Quote
  #5  
Old 02-04-2008, 09:35 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: arched opening?

I'm seriously contemplating opening a pizza establishment with a financial partner. So.. I've been checking out ovens.
I think I am leaning toward gas fired... (I don't want to live at the place taking care of a wood fired oven) I've been checking out James selection of gas ovens for commercial use.
Have you had much experience with these types Jim?
And can they put out 60 - 70 pies an hour?

Anyways.. I thought I'd ask.

Dave
__________________
My thread:

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

My costs:

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

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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 opening size james Pompeii Oven Construction 55 04-23-2014 09:03 AM
Arch Rise for Oven Opening Hendo Pompeii Oven Construction 17 10-18-2007 05:18 AM
Advice on wood storage opening. JAG Getting Started 2 08-09-2007 10:06 AM
Oven & Vent Opening Size Hendo Pompeii Oven Construction 1 02-01-2007 01:47 AM
Door opening size Yahoo-Archive Pompeii Oven Construction 0 03-20-2005 01:11 PM


All times are GMT -7. The time now is 03:03 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC