#1  
Old 06-14-2009, 08:04 AM
Serf
 
Join Date: Jun 2009
Location: Toledo, OH
Posts: 14
Default Oven entry question.

I'm currently building the 42" Pompeii oven and am ready to lay down the herringbone floor as soon as I make some fire clay from cutting the firebricks in half for the dome. My question is that it is not clear to me where the entry inside the oven starts(vent landing). How far from the center of the 42" oven to the start of the door inside the oven? The top of my dome will be 21". Am I over thinking this and/or not understanding the plans. Which page is this on if so?

Mark
Reply With Quote
  #2  
Old 06-14-2009, 01:54 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Oven entry question.

Hi Mark, I've just finished my 42" oven and my door is roughly 23.25" from the center. You are going to have a 20" opening (the door) so that will tell you where your rounding soldier course will stop and where the inner arch bricks (2 of them) will start. If you draw a 42" circle, the 20" straight opening can only be about 18.5" from the center. That will become your inner arch, or door opening. Don't forget a 1" notch or reveal for a door to slide into. Be sure to check out the pics on the link "photos" link. I hope this was more helpful than confusing. Lot's of luck on your oven, you'll have fun building and using it!, Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

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


My Oven Costs Spreadsheet

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


My Oven Thread

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

Last edited by Dino_Pizza; 06-14-2009 at 09:32 PM. Reason: Corrected my opening to a 20" door
Reply With Quote
  #3  
Old 06-14-2009, 03:51 PM
Serf
 
Join Date: Jun 2009
Location: Toledo, OH
Posts: 14
Default Re: Oven entry question.

Thanks Dino,

More than helpful. I didn't think it was that simple as the intersection of the 42" circle and the width of the opening. Why is your opening 19" when the FB plans state the opening is 20"? Also I noticed two charts. One on page 13 and on page 31. One says the interior height is 21" and one states 20". Not sure if it makes any difference. Just curious which is consider correct .

Mark
Reply With Quote
  #4  
Old 06-14-2009, 04:24 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: Oven entry question.

Mark,
Greetings from Saginaw, MI. Just up the road from you (OK, about 150 miles north).

You can make the dome height what ever style you like. Some choose a low dome, which is more of a traditional Naples style. This radiates heat onto the pizza better. Also should heat up quicker. The taller dome style (I think the plans call this a Tuscan dome) is a little higher. This can accommodate roasts, etc. I think it comes down to preference. Although I only have one dome in my building experience, I think the Tuscan style is easier to build, as it doesn't have as sharp of a curve for unsupported bricks.

Many of us use a 21 inch dome height for ease. If you build a 42" oven, you can use a jig of some sort (piece of string, a plywood form cut into 1/4 circle, etc) that is the radius of the oven. Centered in the middle of the floor, you can use the jig to keep the dome perfectly round, and each coarse closing in the middle equally. Essentially, a half sphere.
Functionally, I don't think it matters. I wouldn't go higher. If you want to bring each course a little as you go up, and end up a little lower, that would be fine too, but would require more planning.

Good luck!
__________________
Mike - Saginaw, MI


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
  #5  
Old 06-14-2009, 06:59 PM
Serf
 
Join Date: Jun 2009
Location: Toledo, OH
Posts: 14
Default Re: Oven entry question.

Hey Saginaw,

I just checked out your oven building pictures. I like your solution to the chimney and door. Do you have other post elaborating how you did your chimney? I found on FB's forum this "My indispensable tool" http://tiny.pl/3jkw and am going to make one of these for the dome. It holds the brick in place without shims. Tomorrow I cut some bricks in half and buy some fine sand. I'd like to get that floor down. I need to get the refractory cement located as well. I'm not planning tampering the dome bricks. About how much cement do you think I'll need for the dome?

Mark
Reply With Quote
  #6  
Old 06-14-2009, 08:13 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: Oven entry question.

There are a lot of variables in how much mortar you'll need. If you don't taper the bricks, you end up needing more mortar to fill the gaps. I would plan 3-4 bags. I'd also consider mixing your own. Others have done so with good success, although I can't personally vouch for the home brew.
__________________
Mike - Saginaw, MI


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
  #7  
Old 06-14-2009, 09:37 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Oven entry question.

Mark, you are right, the plans call for a 20" door width and that is what I have (I don't know why I had 19 on the brain), I've corrected my earlier post. Mike is right, you can make a an almost perftect half dome with a 21" hieght, especially with a jig, but with more planning, you bring the top down "tighter" which is what I did, and I have 20+" dome. You're doing a good job reading those plans and checking out others posts and pics. Good planning makes for great finish., Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

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


My Oven Costs Spreadsheet

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


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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
Oven Curing james Firing Your Oven 335 07-15-2014 07:12 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM
Le Panyol construction and Stability MAINEWOODHEAT Getting Started 16 10-28-2009 10:51 AM
Mobile Oven Question KiwiPete Modular Refractory Oven Installation 10 05-26-2008 10:50 AM


All times are GMT -7. The time now is 10:46 AM.

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