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Post by bauldy on Feb 28, 2016 18:46:06 GMT
hi first ever post on any forum going to try and build a corner build pompeli dome oven will appreciate any tips / help etc such as whether to use 42 or 60gd bricks? Primary to cook roasts pizza an later breads. Ideally I'd like oven to stay warm for 5to 6 days after a firing so I can dry wood and raw coffee beans at low temps.was thinking of high vault oven 36 inch int diameter int height 18 inch int. Width 19 opening height 12 inch 8 inch ins 6inch floor ins finish rendered then glass mosaic tiles.Will try and post pics as I go. Cheers Bauldy didnt bother with photo as blue icon on left quite accurate  As is this emoji |
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Post by oblertone on Feb 29, 2016 17:21:21 GMT
Hello Bauldy, your basic oven dimensions seem about right in that the door height should be 'about' 63% of the dome height, and the door 'about' half the width of the oven. Not sure what you mean by 42 or 62gd bricks, firebrick grades perhaps ? Basically any firebrick you can buy will be ok as no WFO will reach the temps these bricks are designed to handle; it's worth saying that many ovens have been built using old clay building bricks and function fine. Again, I'm not sure what the final measurements in your post mean, but I do know that mosaic finish can be VERY time consuming ( see my build thread below).
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Post by bauldy on Mar 3, 2016 14:21:52 GMT
Thanks Oblertone for advice tiles to be 50mm and uniform nothing as creative as your oven.The nos.relate to grade alum content was more worried about the rapid heating of the bricks which can lead to the bricks scaling I've read somewhere .Also while I'm on how do you calculate no. Of bricks and what % would you allow for waste ?
Cheers all.Bauldy
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