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Old 05-01-2013, 06:37 AM
CvC CvC is offline
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Default 47" - Pompeji

Some pictures of my 47" - Pompeji-oven:


47" - Pompeji-1.jpg

This is how I started, I dug a hole 2,5 m * 2,5m, 0,7 m deep-

47" - Pompeji-5.jpg

47" - Pompeji-25.jpg

47" - Pompeji-80.jpg

Ready for concrete!

47" - Pompeji-110.jpg

Our dogs, the breed is called "Hovawart", which means that they will protect your home. They do!

47" - Pompeji-145.jpg
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Last edited by CvC; 05-03-2013 at 03:03 PM.
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  #2  
Old 05-01-2013, 06:47 AM
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Default Re: 47" - Pompeji

Welcome,

Looking forward to seeing your build, that is going to be a big oven!
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Old 05-01-2013, 08:02 AM
CvC CvC is offline
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Default Re: 47" - Pompeji

47" - Pompeji-175.jpg

47" - Pompeji-200.jpg

47" - Pompeji-215.jpg

47" - Pompeji-222.jpg

47" - Pompeji-245.jpg

47" - Pompeji-425.jpg
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Old 05-01-2013, 08:12 AM
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Default Re: 47" - Pompeji

47" - Pompeji-360.jpg

47" - Pompeji-650.jpg

47" - Pompeji-img_5612.jpg

47" - Pompeji-img_5665.jpg

47" - Pompeji-img_5692.jpg

47" - Pompeji-img_5702.jpg
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Old 05-01-2013, 08:13 AM
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Default Re: 47" - Pompeji

I thought you were just starting but your well on your way to being done.
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Old 05-01-2013, 08:14 AM
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Default Re: 47" - Pompeji

47" - Pompeji-img_5756.jpg

47" - Pompeji-img_5879.jpg

47" - Pompeji-img_5885.jpg

47" - Pompeji-img_5887.jpg
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Old 05-01-2013, 08:17 AM
CvC CvC is offline
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Default Re: 47" - Pompeji

Quote:
Originally Posted by UtahBeehiver View Post
I thought you were just starting but your well on your way to being done.
Not yet done, but I think I will finish my oven within the next three months.
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Old 05-01-2013, 10:18 AM
CvC CvC is offline
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Default Re: 47" - Pompeji

47" - Pompeji-img_5889.jpg

47" - Pompeji-img_5892.jpg

47" - Pompeji-img_5894.jpg

47" - Pompeji-img_5896.jpg
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Old 05-01-2013, 04:47 PM
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Default Re: 47" - Pompeji

Looks great!
That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?
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Old 05-03-2013, 01:35 PM
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Default Re: 47" - Pompeji

Quote:
Originally Posted by Gulf View Post
Looks great!
That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?

These "engineered bricks" are sold under the brand name "Poroton" (which means something like "clay with pores") in Germany, usually they are used to build houses and have excellent insulating properties, comparable to Hebel/Ytong.

(The coefficient of heat conductivity is about 0,07 W/mK.)

So, yes, these bricks are the only insulation between hearth and slab and I think they are much better than vermiculite.
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