Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

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 08-17-2005, 05:53 AM
pam pam is offline
Serf
 
Join Date: Jul 2005
Posts: 6
Default vermiculite mixture

Is the 6 parts vermiculite to 1 part cement mixture based on weight or bulk? Vermiculite comes in 20 lb bags here which are quite a bit larger in bulk than the 80 lb bag of cement.

My hearth (including an extension) measures 40 square feet. The concrete I can get from Home Depot requires nine 80 lb bags to produce 2" of depth in an area that measures 4x4' ...

I think I will need 22-23 bags of cement (portland and refractory) to achieve the 5.5" depth recommended. How many 20 lb bags of vermiculite would you guys say I need for the insulating layer?

And one more question ... I used "quickcrete" to pour my slab and strengthen my oven base. We mixed it by hand (arduous) and it set up very quickly. I'm thinking I should get "un-quick" concrete for the hearth so the vermiculite layer will remain wet long enough for us to mix and pour the refractory layer.

Please give me the benefit of your collective experience and expertise.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #2  
Old 08-17-2005, 02:40 PM
paulages's Avatar
Journeyman
 
Join Date: May 2005
Location: portland, or
Posts: 288
Default

i used three (i think) large bags of perlite, but don't remember the weight of the bags, and one bag of portland cement, i think. i do know i used 29 90# bags for the 3 1/2" thermal layer.
__________________
-paul
overdo it or don't do it at all!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #3  
Old 08-18-2005, 05:03 AM
pam pam is offline
Serf
 
Join Date: Jul 2005
Posts: 6
Default thanks ...

that makes it sound like a 3-to-1 ratio based on bulk. how many square feet did that cover at a 2 inch depth? thanks for your help.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #4  
Old 08-18-2005, 09:25 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,645
Default

I don't have the volume (sorry), but can confirm that the ratios are based on volume, not weight. You can use a pail or bucket to count units, or for smaller amounts, you can count shovel loads.

James
__________________

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.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #5  
Old 08-18-2005, 11:26 AM
paulages's Avatar
Journeyman
 
Join Date: May 2005
Location: portland, or
Posts: 288
Default

sorry. i guess it's not too helpful to tell you how many bags of concrete i used if i didn't indicate the size of my hearth. it is 70" x 80.5" x 5.5", with one rounded corner, reducing the volume just slightly.
__________________
-paul
overdo it or don't do it at all!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet 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



All times are GMT -7. The time now is 03:46 AM.

Home | About Us | Our Factory | 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 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.5.2
© 2006/10 Forno Bravo, LLC