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Post by albacore on Oct 3, 2014 9:24:09 GMT
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Post by chas on Nov 1, 2014 9:06:05 GMT
Oddly, while still waiting to use my build fully for the first time, I'm already idling away moments thinking of following what appears to be the way this one is constructed if another occasion arises, which might be summarised as: "arrange furnace brick bits in a reasonable bond over a sand dome former and foot-high perimeter wall and pour cement mix to secure"? I can't see from the pics just what premix cement product he uses, but it goes off fast, if that's a clue... Any thoughts about the method and the products used? And what insulation? www.eater.com/2014/3/31/6254697/inside-the-world-of-stefano-ferrara-pizza-ovenswww.sfallestimenti.it/english/fixed_oven.htmlChas |
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Post by albacore on Nov 1, 2014 22:29:40 GMT
Good to see that my post has stirred up quite a bit of interest. My only build has been modular, so I can't comment too much on construction, but I did notice a lack of obvious insulation in Donatella's oven. Maybe that's traditional Napoli! I agree that the cement "white sauce" looks like a great idea! Also have a look here. Be prepared for some heavy reading! |
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Post by chas on Nov 2, 2014 10:07:23 GMT
A lot of bookmarked info there Albacore! Without following all the links just at the moment, the pics answer one question about these big commercial ovens: provision of flue... they seem to be central on the dome, contrary to our builds.
So, no door, shallow dome, only one way out for flame and smoke... answer: collect it at the front - cunning projecting, collecting hood and over-dome duct in masonry leading to metal chimney. Simples.
Chas
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Post by albacore on Nov 2, 2014 15:35:27 GMT
Chas it looks like your query re insulation is answered in that big thread: I don't think there's a lot of it! Not everything about Italian pizza ovens is good!
Also it looks like the dome bricks are just slapped in with minimal cutting and lots of mortar to hold it together - not the way amateurs do it. But if no one other than you spends time staring at your beautiful dome construction, is it worth the time it took to do it?
Lance
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Post by chas on Nov 5, 2014 7:47:26 GMT
Worth it Lance...? well, even if you were going for the 'arrange bricks and slap on the slurry by hand' route, there could (and to be fair to Ferrara, may well have been) a neat underside - depends how much cement leaks around the underside I guess. And I'd force people to admire it!
So, for my Mkll I think I'd build a dome former in weak plaster over sand that could be broken out, put a thin soft clay layer over that and place the cut bricks, neatly, into that - so they just stick. Maybe that way you'd get a smooth and clean 'cast', viewed from underneath...
So many projects, so little time.
Chas
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