Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

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

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 08-19-2008, 06:40 PM
dbhansen's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Appleton, WI
Posts: 299
Default Mortar thickness in the arch?

I'm looking for guidance on how thick the mortar joints can or should be on the inner and outer arches, including the arch and the arch wall. Is it always best to taper the arch bricks and keep the joints as thin as possible (so the arches would stay put even if the mortar were removed)? Or is it just as good to use un-tapered bricks and relatively thick mortar joints?

How about in the arch wall (with bricks stacked vertically)? Is a 1/32" joint just as good as 1/4"?

I'm trying to decide whether to taper my outer arch bricks. And it's too late for the rest of it, but I feel like maybe I didn't use enough mortar in my arch walls.

Daren
__________________

To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 08-20-2008, 02:36 AM
CajunKnight's Avatar
Apprentice
 
Join Date: May 2008
Location: South Louisiana
Posts: 209
Default Re: Mortar thickness in the arch?

if you can taper bricks and use just enough mortar to stick bricks would be your best approach. if mortar fails due to heat or elements the taper will keep the arch in place for years to come. i have seen arch work done with no mortar and people have been walking under them for many years. the secret is in the keystone.

just my .02 scents
__________________
Do not meddle in the affairs of dragons, for you are crunchy and taste
like chicken...
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 08-20-2008, 03:05 AM
toddj's Avatar
Apprentice
 
Join Date: Aug 2008
Location: Wichita Falls, Texas
Posts: 115
Default Re: Mortar thickness in the arch?

From what I know.. an uncut brick can fall out.. if every brick is tapered and you use just a very thin mortar with very small sand, it will be there forever.

I did an arch with just portland and no sand once because the joints were very tight and it was hellastrong...
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 08-20-2008, 11:08 AM
nissanneill's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 695
Thumbs up Re: Mortar thickness in the arch?

Daren,
the thickness of mortar or adhesive depends upon the type that you are using.
I agree with the others in so far as cutting the bricks to fit properly (or using tapered bricks as I did for both arches - picture)
I used the poor man's mortar and used around a 6-10mm joint, just like in a house wall.
The tapered bricks are self locking in so far as they will drop a little and get tighter within the arch.
If you use refractory adhesive, a limit to the width of the joint is approx 3mm max. If you need a thicker joint, then a different product is required.
That and the cost, put me off those products apart from the fact that the ancient ovens were built without even modern portland cement and they are still standing.
I would cut the bricks and use a 6-10mm joint as they look better and you will be looking at them for years to come.

Neill
Attached Thumbnails
mortar-thickness-arch-neill-s-pompeii-1-18-arch  
__________________
"prevention is better than cure" ..... do it right the first time!!!!
Check out my build at:

To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

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
High Heat Mortar Primer james Getting Started 12 10-06-2008 04:07 AM
Mortar thickness dbhansen Pompeii Oven Construction 3 07-08-2008 01:41 PM
Curing strategy james Firing Your Oven 65 04-01-2008 12:51 PM
brick thickness for top of landing arch waynebergman Pompeii Oven Construction 2 11-28-2007 05:29 PM
Fire Mortar vs. Refax Refractory Mortar southpaw Pompeii Oven Construction 4 04-07-2007 01:02 PM


All times are GMT. The time now is 08:05 PM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33