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Post by truckcab79 on Jan 25, 2019 19:56:06 GMT
Very exciting !
Either it's the angle of the camera or it looks you've got a lot more sleepers than you need for the oven base and extension. Is it part of a larger garden project?
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jons
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Post by jons on Jan 26, 2019 13:13:02 GMT
Very exciting ! Either it's the angle of the camera or it looks you've got a lot more sleepers than you need for the oven base and extension. Is it part of a larger garden project? I’ve ordered 7 sleepers. 4 will run the width of the oven base and across to the third supporting wall to form a prep area. The remaining 3 will be cut down and will lie across the oven base only. It’s happening today so I’ll post some photos when it’s done. |
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jons
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Post by jons on Jan 26, 2019 13:15:59 GMT
I unwrapped the oven this morning and started moving the pieces to the back garden. It’s all reassuringly heavy.  |
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jons
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Post by jons on Jan 26, 2019 14:27:33 GMT
Coming along nicely 😁  |
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jons
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Post by jons on Jan 26, 2019 16:22:22 GMT
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Post by truckcab79 on Jan 26, 2019 20:47:35 GMT
Looks lovely. Are you putting some sort of impervious layer between timber and the base or insulation to stop water wicking from the timber to the oven?
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Post by downunderdave on Jan 26, 2019 21:37:53 GMT
Water running off the dome is likely to find its way between the underfloor insulation and the sleepers. Also the water under the floor is usually the last to be eliminated. On a structural concrete supporting slab it is a simple matter to slope it slightly to discourage water running under the floor, although you won’t be able to do this with the sleepers. I also recommend drilling some drain holes in the supporting slab to assist in moisture removal. As water is moved out it will condense when it hits a cooler surface so elimination is difficult. Remember also that creating an impervious barrier locks moisture in as well as preventing its entry. You may be able to come up with a solution if you think these principles through. Perhaps some small gaps between the wooden sleepers, rather like the method used between decking boards that are exposed to the weather, might be a good start.
Your build looks pretty nice, but function should always trump aesthetics.
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jons
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Post by jons on Jan 27, 2019 18:47:25 GMT
Looks lovely. Are you putting some sort of impervious layer between timber and the base or insulation to stop water wicking from the timber to the oven? I’ve laid two courses of engineering bricks between the insulation and the oven base. I thought about adding in a layer of plastic sheet too but decided against as I was worried about trapping moisture inside the oven. Engineering bricks are not very absorbent so I’m hoping this will be ok. I tried to stop too much mortar falling down into the holes in the bricks as this could absorb water. Heres a photo showing how I got on today. Not too worried about the messy brickwork under the oven as I’ll be rendering over the whole lot next weekend. I bought a couple of sheets of insulation board, only 25mm thick though. Given the insulation already provided by the oven base, the reassurance from the supplier that it’s not necessary and the two courses of bricks underneath I think (hope) this is ok.   |
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Post by truckcab79 on Jan 27, 2019 18:58:06 GMT
Looks great. Think that should work a treat. Should be cooking pizza in no time.
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jons
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Post by jons on Jan 27, 2019 18:58:16 GMT
Water running off the dome is likely to find its way between the underfloor insulation and the sleepers. Also the water under the floor is usually the last to be eliminated. On a structural concrete supporting slab it is a simple matter to slope it slightly to discourage water running under the floor, although you won’t be able to do this with the sleepers. I also recommend drilling some drain holes in the supporting slab to assist in moisture removal. As water is moved out it will condense when it hits a cooler surface so elimination is difficult. Remember also that creating an impervious barrier locks moisture in as well as preventing its entry. You may be able to come up with a solution if you think these principles through. Perhaps some small gaps between the wooden sleepers, rather like the method used between decking boards that are exposed to the weather, might be a good start. Your build looks pretty nice, but function should always trump aesthetics. Excellent advice as always downunderdave. I couldn’t really do much with the sleepers as they were already laid and it would have been a major pain to change things. I hope two courses of engineering brick may prove an effective enough DPC. They also raise the level of the hearth to about 1100mm which is what I was aiming for. Cheers |
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Post by truckcab79 on Jan 27, 2019 19:00:07 GMT
How’s the height? Trying to gauge it against mine which I originally thought was too low but as the build went on was absolutely spot-on. Yours looks quite a bit higher but difficult to tell....and I’m only 5’ 9”
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jons
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Post by jons on Jan 27, 2019 20:30:48 GMT
The hearth will be between 1100 and 1150. Any higher and I’d need steps! I’m 5’10”. I read somewhere that the height should be 1150 but it does depend a bit (a lot) on the height of the pyro chef 😁
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Post by truckcab79 on Jan 27, 2019 21:28:53 GMT
Interesting to see how quickly those sleepers seem to have dried out given the conversation about water ingress. Good thinking on the engineering bricks too. If they're fine as a DPC then they'll be fine doing the same job on a wood fired oven I'm sure.
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Post by downunderdave on Jan 28, 2019 1:11:29 GMT
The hearth will be between 1100 and 1150. Any higher and I’d need steps! I’m 5’10”. I read somewhere that the height should be 1150 but it does depend a bit (a lot) on the height of the pyro chef 😁 The ideal height is supposedly “belly button height”. I’m 5’6” and my hearth height, at 880 mm is a good deal lower than my belly button, but it does have the advantage of being about perfect for seated guests to be able to see into the oven, a tempting tease to see the pizzas cooking and to alert a distracted cook that he is overdoing it. My mobile oven is even lower, because I was concerned about centre of gravity and safe handling when travelling. In reality you simply get used to whatever height you have and it won’t be a concern. If you do want to alter it in your.case adding some pavers as a step is a lot easier than having to dig a hole. |
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Post by webbm00 on Jan 28, 2019 13:09:56 GMT
I've added 25mm of insulation under my Milan 750 as a just in case precaution. The cost is easily offset by the thought of having an oven that doesn't hold the heat and always wishing you'd added it.
You can never have too much insulation
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