Help with dimensions please Pompeii Oven Construction Discuss Help with dimensions please in the Pizza Oven Design and Installation forums; I'm looking to build a pompeii oven but I have a restricted space to build it in. Unfortunately the largest ...

[Rino C]

I'm looking to build a pompeii oven but I have a restricted space to build it in. Unfortunately the largest internal diameter I can achieve with my space is 28". Using the dimensions in the ebook I tried to recalculate the required vault height, door height & door width for my internal diameter. I came up with the following:

Vault Height: 11.25"
Door Height: 7.25"
Door Width: 13.05"

Can anyone verify if these are correct and will work?

Also any reccomendations or advice would be greatly appreciated.

Thank you!

[fxpose]

Hello Rino,

If you're willing to sacrifice a bit of thickness off the dome wall you can easily increase your inner diameter by at least 2". That's exactly what I did on my current build. My dome wall thickness is 3" around the base diameter but used 4.5" thickness once there was enough clearance after the 4th course level.

George

[dmun]

Following in on George's advice: if you're using a rectangular enclosure, you only have to trim the three edges of the dome where they approach walls. You don't need to put the metal studs there either: you can run a secondary sill above where the oven curves in.

[Neil2]

"if you're using a rectangular enclosure, you only have to trim the three edges of the dome where they approach walls."

.. and you can use the FB blanket insulation at these locations. 2 inches of this = 4 inches of vermicrete.

[Rino C]

Thank you for the input guys,

How much would the heat retention be affected by trimming down the walls? Would I be better off using a full brick with a thin layer of vermicrete and FB blanket?

I plan on doing a rectangular enclosure, I guess I should have mentioned that earlier.

[fxpose]

Originally Posted by Rino C

Would I be better off using a full brick with a thin layer of vermicrete and FB blanket?

Over the thin walled areas I'm using only blanket. I assume it's more efficient that way rather than using a little of both...

George

[100million]

Originally Posted by Rino C

I'm looking to build a pompeii oven but I have a restricted space to build it in. Unfortunately the largest internal diameter I can achieve with my space is 28". Using the dimensions in the ebook I tried to recalculate the required vault height, door height & door width for my internal diameter. I came up with the following:

Vault Height: 11.25"
Door Height: 7.25"
Door Width: 13.05"

Can anyone verify if these are correct and will work?

Also any reccomendations or advice would be greatly appreciated.

Thank you!

Rino Look at my build, I have 29 inch cooking surface and I have all my measurements in the build.... This oven heats up nice and stays hot

Chris