Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Pompeii Oven Construction

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 06-08-2012, 06:50 PM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default 36" Pompeii build in NY

I am pouring a 55" x 66" hearth on this new build tomorrow.

The plan is for a 36" Pompeii with 2" of FB board under the floor. I have read hundreds of threads and expect to build the dome on top of the floor. The potential of cracks due to the expanding floor worry me a bit.

Thanks to all for taking the time to generously log your efforts.

Don
Reply With Quote
  #2  
Old 06-17-2012, 01:40 AM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default Re: 36" Pompeii build in NY

The hearth is curing. I'll post pics soon.

Is the purpose of the flared landing ease-of-access, or increased air flow?

I'm playing with brick layouts. Building two different sized arches and mating them will be a little (a lot ?) tougher than two identical arches.

Don
Reply With Quote
  #3  
Old 06-17-2012, 11:33 AM
Laborer
 
Join Date: Jan 2010
Location: Wallingford, Vermont
Posts: 85
Default Re: 36" Pompeii build in NY

It's just for access, and more useful if you have a large oven with a deep entry - it gives you more room to swing a peel/shovel/brush handle to reach around the edge near the mouth. A tapered entry also makes it easier to fit a thick, insulated door into the opening.
Reply With Quote
  #4  
Old 06-17-2012, 12:43 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: 36" Pompeii build in NY

"Is the purpose of the flared landing ease-of-access, or increased air flow?"

As Steve says, it is primarily a benefit for physical access and for visual access.

I have a aluminum door with "wings" bent at the same angle as the flare. Not only does this produce an easy fit, but the wings make the door free standing.
Reply With Quote
  #5  
Old 06-18-2012, 07:36 AM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default Re: 36" Pompeii build in NY

Thank you for the replies. Now I have another door idea to consider too!

I will flare the landing. I have an idea for the geometry of the entry.

I'm working on the FB Board and floor setting now.

Don
Attached Thumbnails
36" Pompeii build in NY-bchearthform.jpg   36" Pompeii build in NY-bchearthslabbc.jpg  
Reply With Quote
  #6  
Old 06-21-2012, 07:26 AM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default Re: 36" Pompeii build in NY

Hi,

I am laying out the foorbricks and am taking care not to scratch them.
They seem softer than I expected. Does heat harden them or increase durability?

Don
Reply With Quote
  #7  
Old 06-22-2012, 03:00 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: 36" Pompeii build in NY

Normal firebricks are pretty hard. Are you sure you have a refractory brick ?
Reply With Quote
  #8  
Old 06-22-2012, 07:05 PM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default Re: 36" Pompeii build in NY

Thanks for the reply. The question seems silly, but many of the bricks are softer than others. They are scratching as they are moved when there is some sand between bricks. I went back to look at the stock at the yard and they are yellow, medium to light duty refractory brick. -more clay than crystal. Many pallets have been there awhile.
I culled the harder, less brittle ones for the floor.

Don
Reply With Quote
  #9  
Old 07-09-2012, 06:23 AM
bluecrow's Avatar
Peasant
 
Join Date: May 2012
Location: NY
Posts: 36
Default Re: 36" Pompeii build in NY

I moved my hearth slab to a better stand and location, set FB board and leveled the floor. I am planning the 3rd and 4th courses and am noting a 1/4" inward overlap at the center of the brick relative to the IT. I do not notice this in the many build images. I would think that a lot of turbulence would result, or that the final dome height would exceed the floor radius if I move each brick out a bit.

Any suggestions would be appreciated.

Don
Attached Thumbnails
36" Pompeii build in NY-bc-2nd-course.jpg   36" Pompeii build in NY-bc-overlap.jpg  
Reply With Quote
  #10  
Old 07-09-2012, 02:56 PM
Laborer
 
Join Date: Jan 2010
Location: Wallingford, Vermont
Posts: 85
Default Re: 36" Pompeii build in NY

It's hard to tell from the small photo, but the pivot of your tool (the caster axle) looks like it's halfway up the angle iron 'arm', and the bracket on the brick end is a little deeper than half the brick. For everything to align correctly, a straight line from the pivot should fall on the center of the brick, at a 90 degree angle. The way your tool is set up, the 90 degree 'surface normal' is near the bottom edge of the brick face, so you'll get an error that results in the step that you're seeing. The fix is simple; add a shim between the brick and the bracket (or re-bend the bracket) so the center of the brick lands at the center of the angle-iron, in line with the pivot point at the center end.
Reply With Quote
Reply

Tags
new build, new york, pompeii oven

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
35 inch Pompeii Oven Build Saga Mistertoy Pompeii Oven Construction 47 05-08-2013 05:37 AM
new guy wants to build a pompeii oven in brisbane jas. Australia 146 06-15-2011 03:45 AM
PizzaJNKY pompeii build photos PizzaJNKY Brick Oven Photos 9 06-07-2008 03:14 AM
Near completion, Pompeii build Jed Brick Oven Photos 5 05-28-2008 09:48 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM


All times are GMT -7. The time now is 04:03 PM.

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