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Post by hellsbells on May 9, 2015 18:27:55 GMT
Thinking of buying this as soon as we can get the base built. Do we need to insulate this with ceramic blanket and cement afterwards? I seem to be getting conflicting advice. Vitcas recommend I buy the blanket, chicken wire and cement, but I've seen loads of pics online of ovens which aren't insulated. We will want to use it for roasting and bread as well as pizzas Read more: ukwoodfiredovenforum.proboards.com/thread/2155/vitcas-casa#ixzz3ZfR0G2ZO |
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Post by cobblerdave on May 10, 2015 0:27:47 GMT
G'day
Go the insulation especially if you want your oven to burn for pizza without wasting wood.
If you want the ability to bake and roast, a must. The insulation must encapsulate the complete oven, dome and floor to be effective. My own oven will keep it's temps for cooking over a 2 1/2 days.
Regards dave
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Post by hellsbells on May 10, 2015 18:21:35 GMT
Thanks that was our thoughts too.
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Post by hellsbells on May 15, 2015 8:51:28 GMT
Ok, I've sourced the oven at what seems to be the best price (£499) unless anyone knows better of course? WHere is best to order the remaining items (plinth, ceramic blanket etc). Hopefully can get a start on concreting and building stand for it soon too.
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Post by hellsbells on Jun 15, 2015 14:41:27 GMT
Well, base is built, and all the other materials are here. Rain stopped play yesterday but we are now starting assembly. However, the two pieces that form the arch over the top don't seem to want to fit together. Any suggestions to make it do so, seems to be a 2-3mm gap at the rear of the oven.
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Post by cannyfradock on Jun 16, 2015 19:00:02 GMT
Hellsbells
If it is Vitcas that you bought the oven from, THEY will be the best people to advise you on any problems with "bits" not fitting correctly. I'm not trying to fob you off but Vitcas are an established Wood-fired oven and refractory supplies company with a very good and reputable name within the Wood-fired oven industry.....you should contact them as a first "port'O'call.
If you bought your oven from another company and you can't get after sales service from them, then take a photo of the offending culprit and maybe one of the members can give some advice.
Terry
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Post by hellsbells on Jun 19, 2015 6:59:32 GMT
I had already contacted them when I posted here and had no reply. We purchased it through another website as it was a lot less expensive and they had not replied to our email either. However, oven is now built and almost ready for that first pizza. Just need to get some wood in. Vitcas did reply eventually.
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Post by cobblerdave on Jun 19, 2015 9:43:33 GMT
G'day
Goodonya! Put a fire in that thing and get on with it. If it's going to crack at that point whatever they'll close back down when it cools I'm sure. You've got the two strongest structures on the planet in your favour the arch and the dome. And you got gravity working for you rather than against you in keeping those structures strong. All ovens crack regardless of thier make and if the clay oven mob can wear there cracks like a badge of honour, the rest should just get on with it.
Regards dave
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Post by hellsbells on Jun 19, 2015 17:46:54 GMT
Thanks Dave. HAve to wait until Sunday, but it will be lit.
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Post by hellsbells on Jun 28, 2015 16:22:02 GMT
Have got to the stage of the insulation. Have put on the rockwool and the mesh and we are starting to apply the outer cement layer. Any tips for applying it? Not going on too well at the moment.
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Post by hellsbells on Jul 27, 2015 20:24:22 GMT
Oven built, although we still have to put on the final coat of K-rend. First pizza party yesterday. Only problem was the door got so hot the handle burnt off.  |
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Post by oblertone on Jul 29, 2015 15:22:06 GMT
Oven built, although we still have to put on the final coat of K-rend. First pizza party yesterday. Only problem was the door got so hot the handle burnt off. Nice looking pizza there; as to the handle issue, most folk don't use the door at all while cooking pizza as there's barely enough time to turn it once the oven is hot enough. If it's a removable door then just leave it off, feeding the fire with an occasional stick to maintain heat. If it's a fixed door then just prop it open. Happy cooking. |
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Post by hellsbells on Jul 30, 2015 15:45:01 GMT
I think we'll have to try and attach another one, as we want to use it for roasts and stews too.
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Post by hellsbells on Jul 30, 2015 15:49:15 GMT
We had 14 guests on Sunday for pizza and only added more wood after 10 had been cooked.
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Post by cobblerdave on Jul 30, 2015 21:22:03 GMT
G'day
Glad to hear your your enjoying your oven to the full.
Can't beat the smell of wood smoke
Regards dave
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