#1  
Old 07-12-2008, 12:17 AM
ihughes's Avatar
Peasant
 
Join Date: Apr 2007
Location: Australia
Posts: 45
Default Picton Pizzaria is back

Hi everyone,
I've been offline in recent months and fell out of touch but I'm back again with an almost finished and fully working oven. My wife got a bit tired of my work commitments and lack of free time and bought a modular oven from Vesuvio. It's from Italy and looks a lot like the modular ovens in the Forno Bravo shop.

I had an interesting chat with a refractory supplier who said they were now advising people to use 3 layers of thermal blanket and then a coat of render rather than 2 layers of blanket, layer of vermiculite cement and then render.

I stuck with manufacturer's recommendations and used the second method but it made me wonder if there was any trade-off with thermal mass as opposed to just using the insulation.

I also used two panels of Hebel concrete (1200x600x100) to sit the dome on and then put vermiculite-refractory cement around it to square it off with the concrete base.

It's worked a treat and I haven't had any problems getting the oven quickly up to heat and retaining it. And you can put your hand on the outside of the dome and can't feel any temperature change.

I have had problems with cracks around the chimney which have been worsened by some really strong winds that pushed the chimney and forced some of the cracks to chip off ( see picture). Before I finish the outside with tiles does anyone have any recommendations about what I should do about them or should I just ignore them?

Cheers

Ian
Attached Thumbnails
Picton Pizzaria is back-img00090a.jpg   Picton Pizzaria is back-img00088a.jpg   Picton Pizzaria is back-img00087a.jpg  
Reply With Quote
  #2  
Old 07-12-2008, 06:16 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Picton Pizzaria is back

Is that plain metal stovepipe? you may be looking at thermal expansion problems.
__________________
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
  #3  
Old 07-12-2008, 06:32 AM
ihughes's Avatar
Peasant
 
Join Date: Apr 2007
Location: Australia
Posts: 45
Default Re: Picton Pizzaria is back

Stainless steel according to the supplier. The cracks were there before the wind but just cosmetic so I'm thinking external forces rather than heat. I've been surprised by the lack of heat on the external walls despite internal readings over 1000F.

Despite the appearance should I think about guide wires to hold the chimney in place or just shorten it and trust the draw will be enough to take up the smoke?
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
Back in Business & Baking Bread! sarah h Hearth Bread and Flatbread 28 05-08-2008 04:03 AM
I think oven mass needs to be brought back up. asudavew Tools, Tips and Techniques 15 12-21-2007 09:02 AM
Sweeping the coals back wg_bent Newbie Forum 6 06-08-2007 08:58 AM
Back in Action! Sailfish Design Styles, Chimneys and Finish 5 06-13-2006 04:20 PM
We're Back Online james Forum Guidelines 0 07-31-2005 10:32 AM


All times are GMT -7. The time now is 07:27 PM.

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