New project: mobile refractory oven Getting Started Discuss New project: mobile refractory oven in the Pizza Oven Design and Installation forums; Hi All, I am starting a project of building a Pompei designed oven on a trailer. I am French, I ...

[Seb's]

Hi All,

I am starting a project of building a Pompei designed oven on a trailer. I am French, I love cooking and I want to learn how to build an oven,... I want to have fun making pizzas and other meals, and if I like it, maybe make some money with it, someday... but for now it's not my purpose (I already have a job).
I choose to do it in refractory concrete because I think it's simpler that with bricks and it may handle the transportation's vibrations better.

I would like first to thank James and the FB team for providing detailed and pretty complete plans. I've been surfing on internet (US and French) a lot to find plans and advises and they are the best, so congrats and thanks! ,)

I just bought my trailer and I am working now on the plans and have few questions (especially for James). The purpose is to build an oven as light and solid as possible.

- I will put the concrete structural support on a wood board. Does it need to be 3.5" thick as recommended in the plans? Any other alternatives?

- I will choose the 2" calcium solicate insulating board to put on the top.

- For a 42" oven, what should be the dome's refractory concrete thickness? So far, I go for a 4.5". What do you think?

- Insulation: I would like to avoid the vermiculite or perlite concrete (weight), so I was thinking about the insulfrax + mineral(rock) wool. What do you think, and in what proportions?

- How thick should the exterior wall be?

- Also (and finally...,), what dimensions do you recommend me for the vent landing, the entry arch ans the oven landing?

Well, thanks in advance guys for your precious advises.

Seb