#1  
Old 07-24-2011, 09:42 AM
Peasant
 
Join Date: Oct 2010
Location: Bennington, NE
Posts: 46
Default Need help with my next steps.

Just Finished the the stand and the have poured a 4" reinforced concrete slab for the 1st layer of my floor.
What to do next? Please give me your input on the best way to finish the next couple of pours before our dome. Thanks!
Attached Thumbnails
Need help with my next steps.-forno-bravo-pic-1.jpg  
Reply With Quote
  #2  
Old 07-24-2011, 10:29 AM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Need help with my next steps.

1. Keep it continuously damp and covered for at least 7 days.

What type of under hearth insulation are you planning for ?
Reply With Quote
  #3  
Old 07-24-2011, 10:31 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Need help with my next steps.

Your next layer is either the Portland/ Vermiculite or insulation board. So insulation is the next step.
Reply With Quote
  #4  
Old 07-24-2011, 10:49 AM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Need help with my next steps.

Next, examine your new structural slab closely. Patch any voids in the top and sides.

The slab should also drain freely - no standing water. If necessary, grind the surface so as to eliminate or drain any low spots. Water will get into your oven from time to time so you should plan for it. If there is any "bathtub" it will be difficult and time consuming to dry out.

Layout on the slab the footprint of your oven and entryway. Allow for the brick thickness and for the thickness of the dome insulation.

If going the Portland/vermiculite route, form up on the slab for this shape. (You can use the existing form work to attach blocks to support the form work for the insulation layer). The shape does not need to be exact and can be a bit wider, however the insulation layer should not extend out to the edge of the structural slab, if it does this will be an entry route for moisture in the future.

You should keep your new structural slab continuous moist during the forming and pouring of the insulation layer. The insulation layer in turn should be kept moist for at least 7 days.

If going the insulation board route you need to have a flat surface under the oven footprint (still draining) to support the board. Leveling can be done with a thin layer of sand. Place your insulation board and continue.

Last edited by Neil2; 07-24-2011 at 10:57 AM.
Reply With Quote
  #5  
Old 07-24-2011, 12:27 PM
Peasant
 
Join Date: Oct 2010
Location: Bennington, NE
Posts: 46
Default Re: Need help with my next steps.

Under the hearth for the footprint we plan on using a type of refractory insulating cement.
Not to sure if one is better then the other or the price difference. Any thoughts?
Reply With Quote
  #6  
Old 07-24-2011, 01:04 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Need help with my next steps.

"a type of refractory insulating cement"

Not sure what this might be. Most builders here have either used a vermiculite (or perlite) / Portland cement mix of 5:1 or have used insulating board.

If using the vermiculite / cement material a thickness of 4 inches is recommended.
Reply With Quote
  #7  
Old 07-24-2011, 03:02 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Need help with my next steps.

Sounds to me as if someone has not thoroughly read the Pompeii oven plans. If you have not, NOW is the time. You are at the point where using an ill suited material can make the difference in owning a fantastic cooking vessel or simply a tool for adding to global deforestation (you will burn a huge amount of wood and never hold the temps that you want).

You next step should be one of three options and nothing else:
1) 5:1 vermiculite/portland cement mix (4" thick)
2) 5:1 perlite/portland cement mix (4" thick)
3) Minimum 2" of refractory insulating board. Many manufacturers and various compositions, available in the Forno Bravo store if you can't find a local supplier.

RT
Reply With Quote
  #8  
Old 07-24-2011, 07:38 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Need help with my next steps.

We have repeated problems with wet pre-mixes. They are made, as the man says, for boilers, where there are tiny, well fitted, joints, and they are completely isolated from any dampness. If your firing chamber doesn't reach those temperatures, the mortar never sets, and remains water soluble. If you must use a commercial refractory mortar, use a dry mix used for fireplaces, such as heat-stop50 or equivalent.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 07-24-2011, 08:09 PM
Peasant
 
Join Date: Oct 2010
Location: Bennington, NE
Posts: 46
Default Re: Need help with my next steps.

Thamk you this is very helpful
Quote:
Originally Posted by dmun View Post
We have repeated problems with wet pre-mixes. They are made, as the man says, for boilers, where there are tiny, well fitted, joints, and they are completely isolated from any dampness. If your firing chamber doesn't reach those temperatures, the mortar never sets, and remains water soluble. If you must use a commercial refractory mortar, use a dry mix used for fireplaces, such as heat-stop50 or equivalent.
Reply With Quote
  #10  
Old 07-24-2011, 08:11 PM
Peasant
 
Join Date: Oct 2010
Location: Bennington, NE
Posts: 46
Default Re: Need help with my next steps.

My local supplier at "The Plibrico Company" suggested I use his product which is a pre mixed refractory cement that he uses for boilers that reach in excess of 2000 degrees if I am not mistaken. As far as not reading the Pompeii directions what part would you be referring to? Because I am just trying to use everyone else's experience along with the Pompeii directions to have the best knowledge in going forward with my project.
Quote:
Originally Posted by RTflorida View Post
Sounds to me as if someone has not thoroughly read the Pompeii oven plans. If you have not, NOW is the time. You are at the point where using an ill suited material can make the difference in owning a fantastic cooking vessel or simply a tool for adding to global deforestation (you will burn a huge amount of wood and never hold the temps that you want).

You next step should be one of three options and nothing else:
1) 5:1 vermiculite/portland cement mix (4" thick)
2) 5:1 perlite/portland cement mix (4" thick)
3) Minimum 2" of refractory insulating board. Many manufacturers and various compositions, available in the Forno Bravo store if you can't find a local supplier.

RT
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
Common Mistakes, Pizza Disasters james Pizza 95 02-08-2014 05:08 PM
Creating PDF for Pompeii Oven plans james Pompeii Oven Construction 21 08-25-2013 10:24 PM
Tapir Force Steps up to the plate! Tapir Force Pompeii Oven Construction 115 07-03-2011 02:42 PM
cutting fire bricks with ease for $55.58 in 4 simple steps leckig Newbie Forum 5 06-18-2010 06:09 PM
What steps to take with unused oven telehort Firing Your Oven 10 04-04-2009 05:58 PM


All times are GMT -7. The time now is 10:08 PM.

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