| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
![]() |
| | |||||||
| | LinkBack | Thread Tools | Display Modes |
| ||||
| Other than large commercial ovens for commercial bakery use, the only "white" ovens for domestic use that I know of are built as part of a masonry heater. Try the Masonry Heater Association for more information |
| |||
| Thank you very much, I found all the info I needed except for one more stupid question: How do you make a reinforced refractory slab as the base of the oven? I assume it's made from fire cement, but what do you reinforce it with? |
| |||
| Thanks. Most of the designs I saw uses a precast slab as the hearth floor. In the "white" oven, the base(hearth) of the oven sits directly above the fireplace, with the air flowing underneath and around or behind the oven. What I don't know is how much heat can this base stand without cracking. What do I make it from, how thick, and how is it reinforced? I assumed reinforcing it with metal is out of the question since the metal might expand faster than the concrete. |
| ||||
| Places that sell, and places that make refractory concrete have engineers on staff that can answer your questions about refractory concrete. This in not something you can buy at a home center: The refractory dealers will know a lot more than I do, and even more info can be had from the manufacturers, like Harbison-Walker. |
| Thread Tools | |
| Display Modes | |
| |
| | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Thermal expansion in floor/vent landing design | jschwappach | Getting Started | 4 | 01-17-2008 02:12 AM |
| Hearth Design Philosophy | james | Getting Started | 13 | 09-13-2007 01:38 AM |
| A Potential New Low Dome Design | james | Pompeii Oven Construction | 16 | 05-01-2007 04:39 PM |
| "Half-Pipe" versus Dome design for Oven? | vincentvintris | Getting Started | 10 | 04-11-2007 03:07 PM |
| New hearth slab design question | DrakeRemoray | Pompeii Oven Construction | 6 | 04-24-2006 08:42 PM |