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Post by djkrime on Nov 9, 2016 17:54:29 GMT
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Post by pizzaovenman on Nov 11, 2016 10:18:12 GMT
Let Me start by stating that I have very limited building skills but was determined to have a proper pizza oven to go along with my tandoor oven. Initially I looked at the pre-built ones on the like of eBay but was put off due to the issues in moving them on site (limited access to garden) so decided to go modular and have taken a punt and gone for the 750mm kit from pizzaovensullpies. Here are My efforts thus far! Any tips on installing the Insulation and brick arch highly appreciated!! Hi Dave
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Post by pizzaovenman on Nov 11, 2016 10:41:00 GMT
Hi Dave, the arch is designed for imperial bricks which is the size most refractory bricks come in ie 3 inch. You will need to cut an arch former to the dimensions available on the dropbox link under "arch template" along with build instructions under "Milan 750mm Pizza Oven Kit Basic Instructions" You can use 9 inch, either 7 refractory bricks or 7 reclaimed bricks cut in half then mitre the corners and keystone. If you don't have the dropbox link containing the plans email Sam and she will forward them to you. Happy building. Nick
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Post by lal5000 on Nov 11, 2016 21:45:56 GMT
I'd be slightly worried about the lack of under hearth insulation for a couple of reasons.
Firstly, you will lose a lot of heat there so the oven may be inefficient.
But more importantly I'd say you need some protection for that wood. The base will get incredibly hot. If it were me, I'd want some back up insulation underneath the modular hearth. Ideally some cal sil board and some vermicrete.
Feel free to put me wrong by the way!
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Post by albacore on Nov 12, 2016 20:25:50 GMT
The cast base looks like a 2 layer composite; perhaps the lower layer has some insulating properties? Though maybe not up to the standard of calsil/foamglas etc
Lance
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Post by djkrime on Nov 15, 2016 12:21:34 GMT
Thanks for the input. I did have the oven lit for about 6 hours on Sunday to help remove any moisture prior to insulating and rendering and can say that I touched the oven outer walls and lower base and it was mildly warm @28c
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Post by oblertone on Nov 15, 2016 19:16:17 GMT
Top tip - Spend £10 on an infra red thermometer from eBay (or elsewhere), putting your hand on something to see how hot it is will only end badly !
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Post by djkrime on Dec 14, 2016 11:42:47 GMT
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Post by shadowspawn on Dec 15, 2016 22:47:59 GMT
Hi,
I have been planning a similar design with sleeper base using the same oven so keen to know how you are getting on with the final renders. From the Photo looks like the archway is now flush with the front of the platform - given an assumption of 6 sleepers 200mm wide are the any space issues with the renders to the rear?
Also - a) did you place additional insulation beneath the base in the end? b) in this first render is it straight concrete mix or have you used additional insulation - does it need it with the blanket and the refractory shell?
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Post by djkrime on Dec 16, 2016 9:14:19 GMT
The clearance around the rear is about the same as the front was before installing the arch so no issues regarding the render. I'm hoping to get the last coat on this weekend so will post some pictures of the rear afterwards.
I did put a layer of sand and cement under the oven in the end but only about 10mm more so to get the base 100% level. As for the render it is a 5 to 1 mix and all I added was some glass fiber beads and anti-frost stuff as I feel that after applying the insulation there didn't seam a need to apply more. I do intend on applying a final top coat of K-Rend to help waterproof it.
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Post by djkrime on Dec 19, 2016 10:00:40 GMT
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Post by pizzaovenman on Jan 4, 2017 2:02:18 GMT
I'd be slightly worried about the lack of under hearth insulation for a couple of reasons. Firstly, you will lose a lot of heat there so the oven may be inefficient. But more importantly I'd say you need some protection for that wood. The base will get incredibly hot. If it were me, I'd want some back up insulation underneath the modular hearth. Ideally some cal sil board and some vermicrete. Feel free to put me wrong by the way! Hi Lal5000, thanks for being concerned about the oven floor. The oven base which is 95mm thick is a mixture that contains perlite as does the dome. The top of the dome which receives most of the heat is only just warm after over an hour in it's bare state, prior to insulation and render/brick outer skin. The additional layer of refractory bricks and mortar on the oven floor prevent the heat from travelling downwards along with it's natural tendency to to rise upwards. I first tested a 75mm base a few years ago on wood without refractory bricks and even after a year the wood was only bleached, not charred. Great finish Kirk, oven looks great cheers Nick Pizza Oven Supplies
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