Gloucester clay oven build

[wnay]

Hi all


After much deliberation and design I have finally started my build.


The footings go down about 200mm:




The design is based around building a base that is 1200mm square that utilises 1200mm concrete lintels.






These are the perfect size for 4 x 600mm square concrete slabs. 








The next step is to use some 200mm x 100mm sleepers to make an edged box. I'll pour a vermiculite/cement mix to about 100m for insulation, level with sand and use 65mm deep firebricks for the floor of the oven.


Does anyone have any guidance for how deep the sand should be under the firebricks for a pizza oven. At the moment I'm planning about 40mm as I have read that for pizza and NOT bread ovens you don't want as much thermal mass under the floor.


Any advice gratefully received 

Regards
Yan

[wnay]

Next steps. Sleepers cut 1130mm in length so I get around 15-20mm overhang so I can either render or get the "arty ladies of the house" to do some tile design. The ends are locked in with 125mm M8 coach screws recessed about 30-35mm in.



I pointed the inside of the joint between the wood and the slabs to stop any of the vermiculite concrete leaking out, letting the motar mostly go off. I have initially used 100l of Silvaperl V4 vermiculite but I am going to have to go and get another bag. I'm going to use 65mm thick bricks with about 25mm of sand underneath so will need a 120mm thick slab. To mix up the vermiculite concreate I used a 1KG margarine tub for measurement mixing 6 x vermiculite to 1 x Portland cement. I sheet mixed them dry and then added 2.5l of water (I was making "double batches so 12:2:5l).

I poured the vermiculite concrete on Saturday afternoon and it has stared to firm up already.

[devontiger]

Looking good wnay.

Keep the photos coming, we love photos here.