Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 03-28-2011, 08:29 PM
Serf
 
Join Date: Mar 2011
Location: ct, usa
Posts: 3
Default Help with DOME please someone!

Greetings Brothers and Sisters,

I am having some issues in regards to the dome. We made a wooden support structure that took up about 1/3 of the oven to help lay the brick to form the dome. We used a 10:10:1 sand,clay,portland and let it dry with a kerosene heater for about 1 week (our weather is about 30-40 degrees this whole winter) until we removed the support structure. When we removed the wooden support structure part of the dome shifted and cracked. We found it much too loose and easily pryed it apart with our hands very easily. For your information this oven is on a mobile truck and will be stressed. We are thinking a dome made of brick and motar probably isnt the best option. Do you think casting the dome would be best and strongest for our application"? If so can we cast a 3-4" dome using your refractory motar recipes? Can we use some remesh to reinforce the dome? Or will it expand and contract too much for metal reinforcement? And will it adhere easily to the walls which are made out of firebricks? Thanks for your comments

Regards,

Blare
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
Steel Dome Oven Wiley Other Oven Types 191 01-19-2012 06:30 PM
Mathematical analysis of dome geometry mklingles Design Styles, Chimneys and Finish 38 10-18-2011 03:35 AM
Monolithic dome vs pre-cast facetted dome. MarkG Newbie Forum 21 03-31-2010 09:44 AM
Igloo style dome insulation Throw Deep Pompeii Oven Construction 19 12-18-2009 02:40 PM
Exterior Dome Construction Bandrasco Pompeii Oven Construction 19 10-26-2008 06:26 AM


All times are GMT -7. The time now is 11:48 AM.

Home | About Us | Our Factory | 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 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC