#1  
Old 03-15-2008, 09:58 AM
Serf
 
Join Date: Mar 2008
Location: NJ
Posts: 3
Exclamation URGENT oven dimensions

Building a low dome residential brick oven which cannot be any larger than a 33.5" interior diameter. What is the best interior height and what would be the opening size. Should I just pro-rate from the Forno Bravo chart? I plan to arch the opening. Is the height therefore to the highest point, or is this about square inches of free opening?
Reply With Quote
  #2  
Old 03-15-2008, 10:37 AM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: URGENT oven dimensions

"Best height" could be argued infinitum. Depending on whether your doing a low dome neopolitan style or a more symetrical Nothern Italian style. Depending on your answer, yes, you should be able to reduce the height propotionately from the standard plan for a 36 inch oven.

I didn't use an arch on my oven, but my best guess is the height of the top of the arch of your oven opening is the number used as your goal vs. the free opening height on the sides. If the opening is too high at the top of the arch, you will loose heat faster and have a less efficient oven.
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Reply With Quote
  #3  
Old 03-15-2008, 12:23 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: URGENT oven dimensions

Pumphouse
I might suggest shooting for a 34 in diameter for the oven...maybe a 14 to 15 inch interior dome height...finished door height of 9 to 9.5 inches...that should be about one firebrick stood on end if you wanted to opt for a rectangular opening...arched opening wouldn't be too difficult...
Hope this helps!
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #4  
Old 03-15-2008, 12:25 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: URGENT oven dimensions

You can also check out the dimensions of the Casa series here. It's called Volta Bassa in the Italian market, which means low dome -- what you are building.

Home and Garden Pizza Ovens | Residential Pizza Oven

James
__________________

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
  #5  
Old 03-15-2008, 12:35 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: URGENT oven dimensions

James beat me to it...I was just about to suggest casa series ovens
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #6  
Old 03-15-2008, 05:29 PM
Serf
 
Join Date: Mar 2008
Location: NJ
Posts: 3
Default Re: URGENT oven dimensions

We will pro-rate as suggested.* Wish us luck! Actually, we accidentally used Type I regular portland for setting the hearth fire brick onto the iso board (used 1/2" setting bed)...will this be okay? Using fireplace mortar for the dome.
Reply With Quote
  #7  
Old 03-15-2008, 05:35 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: URGENT oven dimensions

What is the heat factor of the Portland? How much Iso in thickness, 2,3,4?
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 03-15-2008, 05:47 PM
Serf
 
Join Date: Mar 2008
Location: NJ
Posts: 3
Default Re: URGENT oven dimensions

1" iso board and the portland is the standard portland used for concrete block work.
Reply With Quote
  #9  
Old 03-15-2008, 05:51 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: URGENT oven dimensions

hmmm.....is it too late to go 1-2 more inches with ISO? Would be smart. Trying to look up heat factors on portlant alone
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 03-15-2008, 05:55 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: URGENT oven dimensions

You are likely going to have issues with the hearth, floor bricks adhearing to the ISO. We are talking about bricks getting to 700 degrees, something portland cement is not meant for. don't worry about whether the bricks will fail. The goal is for saturated bricks with heat that is not lost. That is also where you want to go the extra mile with insulated floor. Going 1" is threading it, and you will likely loose heat on the floor much more that you wish. If you can, remove the bricks, add 1-2 inches of the ISO. You can just float the bricks on it if you wish.
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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
Oven Curing james Firing Your Oven 324 04-13-2014 05:31 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 04:53 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 06:29 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 12:14 AM


All times are GMT -7. The time now is 12:32 AM.

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