Post by cannyfradock on Jan 8, 2014 23:02:05 GMT
I can't remember exactly Joe but it wouldn't have been longer than a working week....5 days. I am an experienced bricklayer and had a good apprentice to help me. The system I use for building the dome (the dome formers with a central soil pipe) allows me to build the dome up to the first full ring above the dome/arch transition.....I then chance my arm and remove the dome formers through the top of the exposed "top" about half an hour after laying the the dome?arch transition ring. This allows me to clean and "sponge off" the bricks while the mortar is still "fresh". I then put the arch formers back in and place a thin sheet of plastic/ply over the formers and I then create a "sand former" on top of these for the final rings and key/cap stone. Once the capstone is laid.....and well mortared in, I remove the formers through the front arch and clean and "sponge off" the mortar from the top of the dome. These 2 stages of the dome build I try to do in the same day. This makes it a lot easier to clean the interior while the mortar is still fresh. By "sponge off" I mean I scrape the fresh mortar off flush to the interior brickwork then, pass a wet sponge over all the joints making the the beds and perps of the interior brickwork smooth. I then finish off the interior by passing a "wrung out" wet sponge over the whole area......same system as grouting an area of ceramic tiles.
As mentioned I am an experienced bricklayer and I have built about a dozen or so Pompeii ovens so without trying to sound "cocky"...I am confident when removing forms while the work is still fresh, so non-experienced builders should go at a pace they feel comfortable with, but the sooner you can clean the interior the better. A neat (ish) interior will help when firing your oven for pizza party's.( when I fire my oven up for pizza baking, I get a fire going for about 40 minutes. The dome will turn black during firing. Once the dome has absorbed enough heat the top of the dome will start clearing itself from soot and a clear "clean" line will start descending down the dome. When this clear line has descended to about 9" from the hearth, I know it's time to push the ashes to the side of the oven. I usually wait for 20 minutes or so for the hearth to cool down a little before I start baking pizzas.)
....Oh dear...I'm rabbiting on a bit.....hope I answered your question.
Terry
As mentioned I am an experienced bricklayer and I have built about a dozen or so Pompeii ovens so without trying to sound "cocky"...I am confident when removing forms while the work is still fresh, so non-experienced builders should go at a pace they feel comfortable with, but the sooner you can clean the interior the better. A neat (ish) interior will help when firing your oven for pizza party's.( when I fire my oven up for pizza baking, I get a fire going for about 40 minutes. The dome will turn black during firing. Once the dome has absorbed enough heat the top of the dome will start clearing itself from soot and a clear "clean" line will start descending down the dome. When this clear line has descended to about 9" from the hearth, I know it's time to push the ashes to the side of the oven. I usually wait for 20 minutes or so for the hearth to cool down a little before I start baking pizzas.)
....Oh dear...I'm rabbiting on a bit.....hope I answered your question.
Terry