#1  
Old 06-21-2008, 04:26 PM
Peasant
 
Join Date: May 2008
Location: nj
Posts: 26
Default Help with hearth and landing size

I am buildiing a Pompei oven INSIDE my kitchen. The constraints of the layout have limited my stand to 41" wide to 36" deep. Can the depth be increased through the use of a cantileavered landing?

I am backing into the dimensions...2.25" deep bricks ( I am in thermal mass school that wants a shorter heat up period), 3" insulation and .5" fireproof backer board. Based upon these numbers I am looking at an oven hearth of about 28". How do I design the opening height/ width- use the 67% of oven height rule? How does one design the landing area? exactyl over the slab? or use cantileaver to extend it a bit?

Rebar- I have peices longer than necessary for the support matrix. Can I just bend the peices instead of cutting them and wire them together?

Any photos of this stage of the project?

THANKS
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  #2  
Old 06-21-2008, 07:38 PM
Dutchoven's Avatar
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Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Help with hearth and landing size

Quote:
Originally Posted by 130mountainside View Post
Can the depth be increased through the use of a cantileavered landing?...you can cantilever part of the landing without much trouble
How do I design the opening height/ width- use the 67% of oven height rule?...door height should be about 63% of interior dome height...as far as width I think most ovens are 16 to 18 inches...I guess about equal to the radius of your oven dome might be a good estimate...then round up

Rebar- I have peices longer than necessary for the support matrix. Can I just bend the peices instead of cutting them and wire them together?...I wouldn't see any reason why you couldn't

THANKS...no problem at all
Best
Dutch
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Last edited by Dutchoven; 06-21-2008 at 07:41 PM.
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Old 06-21-2008, 07:55 PM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,876
Default Re: Help with hearth and landing size

Quote:
Originally Posted by 130mountainside View Post
I am buildiing a Pompei oven INSIDE my kitchen. The constraints of the layout have limited my stand to 41" wide to 36" deep. Can the depth be increased through the use of a cantileavered landing?
Yes, check out Ken's thread or mine.

Quote:
I am backing into the dimensions...2.25" deep bricks ( I am in thermal mass school that wants a shorter heat up period), 3" insulation and .5" fireproof backer board. Based upon these numbers I am looking at an oven hearth of about 28". How do I design the opening height/ width- use the 67% of oven height rule? How does one design the landing area? exactyl over the slab? or use cantileaver to extend it a bit?
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Quote:
Rebar- I have peices longer than necessary for the support matrix. Can I just bend the peices instead of cutting them and wire them together?
Just bend em.

Quote:
Any photos of this stage of the project?
Plenty of photos here.... just look through them

Quote:
THANKS
You're welcome.



Dave
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