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 > Design Styles, Chimneys and Finish

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 06-13-2006, 02:32 PM
Serf
 
Join Date: May 2006
Location: Boston, North
Posts: 10
Default Back in Action!

I started building the stand long before I had the oven. Not too many surprises except that now it seems that refractory experts say that insulation on top of the slab would be more efficient. I opted to put it underneath because elevations in the stand design I selected were pretty much concrete.. Pun intended. I'll post a pic showing that I used 3" of castable insulation under 2.75" of high alumina concrete. The edges outside the oven floor are a full 5 3/4" of alumina concrete. I'm hopeing that the thinner layer of directly under the floor tiles will heat up faster and be less apt to sap the heat away through too much thermal mass. I built the round base by building a form from metal stud sheathed with FRP and filling it with concrete. Scraps of the FRP are reused here forming the round refractory concrete slab.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #2  
Old 06-13-2006, 02:44 PM
Serf
 
Join Date: May 2006
Location: Boston, North
Posts: 10
Default

Here's the slab after I mixed and poured it by myself today. I died a thousand deaths! But it's over now and I look forward to stacking the modular oven on it soon. The slab is lower than top of the bricks so that the floor tiles and landing will be flush with the top of the soldier coarse of the cantilevered landing.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #3  
Old 06-13-2006, 04:03 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,189
Default

Looks great! You deserve a cold beer.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #4  
Old 06-13-2006, 04:39 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,213
Default rebar

Here's some dumb rebar questions, as I've never used the stuff. Do you tie it together at the intersections? How do you keep in, presumably, in the center of the slab? Do you prop the rebar grid up with something while you pour?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #5  
Old 06-13-2006, 05:16 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,645
Default The famous concrete dobie

You can buy a nifty, all-in-one concrete dobie that ties the rebar together and off-sets the rebar height. Home Depot sells them.

If you are feeling poor, you can use brick chips for the offset and a ball of wire.

I tied all the rebar for the foundation of our last home addition -- never again...

James
Attached Thumbnails
Back in Action!-istockphoto_1096450_concrete_dobie.jpg  
__________________

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
  #6  
Old 06-13-2006, 05:20 PM
Serf
 
Join Date: May 2006
Location: Boston, North
Posts: 10
Default

Yes, rebar is tied together at the intersections with "tie wire". I'm not really sure it has to be. I think it just aids in keeping it in place while your pushing concrete around. For larger more elaborate projects, particularly upright walls it is a must because it would just fall apart. I have lots of bar in the round base. I propped the bar up over the insulation so the concrete would totaly suround the bar. I think even this is not nesessary if you are using vermiculite concrete as the insulator. I have seen diagrams where they just lay it on top at "halfpour". Probably a lot easier.
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 05:26 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