#1  
Old 08-21-2012, 09:41 AM
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Join Date: Jun 2010
Location: Waltham, MA
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Default dlebla's 39" MA build

Hello,
Okay, so my summer honey to do list has just about been completed and am now ready to start my build. I have attached a few drawings of what I'm planning on doing, if anyone sees any issues or suggestions please let me know. I will use steel studs and cement board to close it up, but this is not finalized. I do have a few questions to start,

1. Being in MA should I be concerned about starting and not finishing before winter arrives? Do I need to winterize some how?

2. Planning on a 39" oven, with a 64" stand. Add in the brick thickness, steel studs, and Cement board it gives me about 1" clearance. I have seen others who have cut the steel stud laying down at the tangent point to create a little more space if needed. So the question is, am I cutting this too close? Should I make the stand wider? I have the room to do so, but the smaller the stand the better. Thought?

3. Trying to figure out where the door should be, locating the arch. Do I have this correct in image?

4. I have drawn the flare for the entry. How much wider should it be? Any rule of thumb?

5. I would like to use an IT, I have yet to create one and will not be able to weld one. So I need to do some searching on how to create one, unless someone has a 39" IT they are done with and would like to pass on.

All help/Input is greatly appreciated as I have ZERO experience in any of this and am eager to start/make changes. I have been amazed at others who have had no experience and I will be happy if mine comes out half as good.

Fire Away....
Attached Files
File Type: pdf stand.pdf (17.6 KB, 177 views)
File Type: pdf locating Arch.pdf (4.5 KB, 166 views)
File Type: pdf Basic Details.pdf (7.7 KB, 165 views)
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  #2  
Old 08-21-2012, 09:42 AM
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Location: Waltham, MA
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Default Re: dlebla's 39" MA build

How do I get the images to show in the bottom instead of the file names? Thanks
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  #3  
Old 08-21-2012, 10:01 AM
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Join Date: Jul 2010
Location: Finland
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Default Re: dlebla's 39" MA build

Don't post them as pdf. Use .jpg, .gif or .png instead.
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  #4  
Old 08-21-2012, 11:23 AM
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Join Date: Jan 2010
Location: Wallingford, Vermont
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Default Re: dlebla's 39" MA build

For row #4 of your stand, you can repeat row #2 (and lay an extra rebar in the slab across the opening, just for peace of mind). There's almost no load at the front, and access is a lot easier if your front is open all the way to the slab.

If you set your studs so the widest point of the dome falls between studs, it frees up another 3 5/8" for insulation blanket - assuming your FB/vermicrete rises above the bottom channel.
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Old 08-21-2012, 01:01 PM
GianniFocaccia's Avatar
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Default Re: dlebla's 39" MA build

Quote:
2. Planning on a 39" oven, with a 64" stand. Add in the brick thickness, steel studs, and Cement board it gives me about 1" clearance. I have seen others who have cut the steel stud laying down at the tangent point to create a little more space if needed. So the question is, am I cutting this too close? Should I make the stand wider? I have the room to do so, but the smaller the stand the better. Thought?
Factor in at least 3" of insulation between your dome and steel studs. Insulation is critical to oven performance, especially on top. If you only put in 2" of ceramic blanket, you can fill the rest with vermiculite/perlite.
Quote:
3. Trying to figure out where the door should be, locating the arch. Do I have this correct in image?
Smart of you to consider this before you start building - this will save you time and aggravation later on. Take a look at the photos (worth a thousand words) hre for my approach. Post #34. http://www.fornobravo.com/forum/8/octoforno-7122-4.html (OctoForno)

Quote:
4. I have drawn the flare for the entry. How much wider should it be? Any rule of thumb?
If you are planning on incorporating a heat break, just make sure you have enough room for your inner and outer entryway arches to smoothly flow up into your flue. A flaring entryway is a little more complex to construct (out of brick) but you will thank yourself for the flare every time you use your oven.

Quote:
5. I would like to use an IT, I have yet to create one and will not be able to weld one. So I need to do some searching on how to create one, unless someone has a 39" IT they are done with and would like to pass on.
You can make an excellent IT out of wood as others here have. I didn't use an IT since my 39" dome is not hemispherical. (It's slightly flatter with higher 'shoulders'). I went with the dome template shown in the pics.

Good luck and post lots of pics.

John
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Old 08-22-2012, 10:27 AM
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Location: Waltham, MA
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Default Re: dlebla's 39" MA build

Thanks to everyone who replied back.

I think I will repeat row 2 on Row 4, I think a little extra room getting in there might be useful, I thought this might be a structural problem.

I plan on being above the bottom channel, I think this this extra space will give me plenty of room and alleviate concerns about being too tight on the stand. I never thought of that, thanks.

I have 3 boxes of #8 smart wool 607 by thermal ceramics. 50sq ft per box. I'm hoping to get 3" out of the 3 boxes, I can get more for $65 a box if needed. Not sure if I will top off with vermiculite/perlite yet.

Gianni - I think I understand your pics about locating the arch. I'm hoping that this will become a little more clearer for me as I start working with the bricks and have a better picture in my head. I have been thinking about this for about 2 years now so I have had a lot of time to think about it. I see you have a heat break, I'm not sure if I want to do that or not. I'm planning on placing the FB board under my entry. Placing the heat break between the oven and entry does not seem to hard, I assume the advantage is more retained heat, but how much? I assume you would still have the FB Board under the entry.
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Old 08-22-2012, 10:33 AM
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Default Re: dlebla's 39" MA build

Here is an additional attachment with some dimensions as well as the others in .jpg format.
Attached Thumbnails
dlebla's 39" MA build-oven_dim.jpg   dlebla's 39" MA build-locating-arch.jpg   dlebla's 39" MA build-basic-details.jpg   dlebla's 39" MA build-stand.jpg  
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  #8  
Old 08-22-2012, 02:26 PM
GianniFocaccia's Avatar
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Default Re: dlebla's 39" MA build

dlebla,

You have the right dimensions for the inner arch and it's distance from the center of the oven. Just note that the minimization of dreaded droop is a function of the amount of curvature you can create in the top of your arch itself and the first course above it. I'll try to post a pic that illustrates this when I get home.

Yes, the heatbreak is a solution exclusively dedicated to reducing the loss of retained heat as much as possible. A connected entryway, floor and flue all add surface area (much it exposed) that act as a heat sink drawing heat away from the oven.

If I read your plans correctly, you have a total of 32.5" from the front of your oven stand to the inside of your oven. This creates a 6' reach to the back of your oven. I would seriously consider reducing this as much as possible. Your back and arms will thank you every time you look to add/move wood in your oven, not to mention heavy pots and hot ashes.
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Old 08-22-2012, 02:34 PM
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Default Re: dlebla's 39" MA build

Check out my dome spreadsheet calculator for your IT length. Should also help you with brick order

http://www.fornobravo.com/forum/f28/...tml#post135618 (Dome spreadsheet calculator)
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Old 08-22-2012, 05:59 PM
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Location: Waltham, MA
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Default Re: dlebla's 39" MA build

Thanks for the spreadsheet, I have downloaded it and will try it out shortly and see what it comes up with, looks very handy!

Gianni - I would love to see a picture of the droop you are referring to. I have noticed a teardrop shape on some other builds, which I thought was a result of the arch being too far out. Is this what you are referring to?

I have been thinking about the heat break and am going to look into it further. I'm thinking of doing something like this, see attached. I'm thinking of cutting in a square channel into the bottom of the bricks just outside the inner arch and fill it with some of the FB board I will have left. I will leave the top of the bricks continuous but this should slow down the transfer of the heat. I could easily do something similar on the sides and top, I think. Not sure how much brick I should leave for strength but this is my initial thought if I was to add it. Thoughts?

I think your right about the depth of the oven. I'm not sure where I can cut back though. I have read you should have a 12" landing in front of the oven, and I have left 16" between outside the inner arch and the outside of the outer arch, did I say that right? I will have to look into other build and see what others have used for this dimension. I'm going to use 8" pipe for my chimney. So I think I have designed this to the standard. Should I notch my landing in front of the oven and sacrifice there? Maybe about 6" ? DO others find this space useful? Wasteful? I know I will get used to whatever I have so others advise here would be helpful.

Thanks
Attached Thumbnails
dlebla's 39" MA build-wade-20livelys-20heat-20brake-20drawing.jpg  
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