Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

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 02-08-2006, 03:51 AM
Serf
 
Join Date: Dec 2005
Location: Victoria, BC, Canada
Posts: 22
Talking Thanks to forum members

A big thank you to members who have responded to my questions re construction of the oven. With the feedback that I have had I have gone ahead and completed the hearth.

After installing 9" high forms ( 2"X4" joined with a 2"X6") around the concrete block stand I proceeded to pour 4" of standard concrete with rebar. Next I poured 2 1/2" of vermicrete for insulation. On top of this layer, and embedded 1/2" into it, I placed a circle of aluminum 170" long and 3" wide. (This circumference gave me a 54" diameter. I figured with my oven having a 42" interior diameter I would need another 9" to account for the thickness of the firebricks plus a little more.)

I then poured standard concrete inside the circle up to the level of the aluminum followed by more vermicrete on the outside of the circle extending out to the 2"X9" holding the whole thing in place. After getting the level right for the surface I took out the aluminum strip then troweled the whole surface one last time to get rid of imperfections.

Today (24hours after finishing) I checked the vermicrete and observed that it was level and smooth, but soft to the touch. I am going to leave the forms in place for weeks, or at least until I have finished the dome. I don't plan on starting the dome until a fortnight has gone by; perhaps by then the hearth will be strong enough take all the weight.

I have photos of this stage of construction and will soon attempt to add them to the forum.

Davy
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
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


All times are GMT. The time now is 05:46 AM.

Home | About Us | Our Suppliers | 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 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33