#1  
Old 09-11-2010, 01:21 PM
Laborer
 
Join Date: Jun 2009
Location: Westchester
Posts: 86
Default Off to a bad start?

So I had the guys who redid our patio and front steps pour a foundation for the oven last year. Then I had a baby and forgot about ovens. I'm finally ready to start the stand for my 42" oven and realized that somehow I had them make a 70x83.5" slab, instead of 77"x86". A year later, I have no idea where those dimensions came from. Probably panicking about the baby, or the contractor messed up, or both. Anyway, I can still barely fit a 69x76" stand in on the slab, but that means no room for proper finish, and also, two sides of the stand will be just about flush with the edge of the slab (barely 1/2" to spare on either side.)

So my questions:
1- Is it ok to put one side of the stand so close to the edge of the slab? I live just north of NYC where it freezes - if the slab erodes a bit under the blocks, can this cause problems for the oven?

2- If I go ahead with the stand, can I pour more slab around the perimeter to allow for finish material?

I could also make a smaller stand and oven, but I'm hoping this is only a last resort. This is not what I imagined dealing with on my first day of build!

-Jim
Reply With Quote
  #2  
Old 09-11-2010, 04:08 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Off to a bad start?

You should be fine. Depending on what finish you want, you really don't need foundation under it. If you were doing a layer of four inch brick, you might be in trouble, but if you were, you could easily substitute half the block layer for brick, using four inch blocks under the brick to support the slab.

Good luck with the project!
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 09-12-2010, 06:51 AM
Peasant
 
Join Date: Jul 2010
Location: Sudbury Ont Canada
Posts: 46
Default Re: Off to a bad start?

I would pour a footing around the perimiter of your slab, it is more work but in the end worth it. Note the footing should be lIke at least 8" wide by 8" thick with some rebar then you will be safe.
Reply With Quote
  #4  
Old 09-12-2010, 08:13 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,312
Default Re: Off to a bad start?

There are a few builds here where the builder installed a support slab that protruded past the block stand.

Congrats on your new addition, BTW.
Reply With Quote
  #5  
Old 09-12-2010, 10:06 AM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Off to a bad start?

Or you can set back the walls about 4 inches from the edge of your slab. The reinforced suspended slab, which the oven will be built on, can cantilever (extend) out beyond the walls the eight to 12 inches or so you need.

Last edited by Neil2; 09-12-2010 at 10:38 AM.
Reply With Quote
  #6  
Old 09-12-2010, 06:41 PM
Laborer
 
Join Date: Jun 2009
Location: Westchester
Posts: 86
Default Re: Off to a bad start?

Neil-

Great idea. I think I'll do that so I can build a 42" oven, instead of making it smaller. Okey doke. I'm gonna start a new thread for my build.
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
where to start aaronlalonde Outdoor Kitchen Design 8 05-03-2013 05:41 PM
Want Second Opinions before I start shuboyje Pompeii Oven Construction 13 09-14-2009 02:32 PM
My mason screwed up. Should I start over? Tom B Pompeii Oven Construction 12 08-17-2009 08:49 AM
where to start... lance Getting Started 8 11-17-2008 08:41 PM
Having to start over with my oven mgraban Getting Started 4 11-29-2006 06:50 AM


All times are GMT -7. The time now is 11:05 PM.

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