Author Topic: Forno Napoletano - made in Germany  (Read 5482 times)

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Offline Protoolskaiser

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Re: Forno Napoletano - made in Germany
« Reply #50 on: June 18, 2014, 02:58:19 PM »
I cut the Plates with Angle Grinder and Jigsaw, that works perfectly.
The mouth of the oven door 44 X 22 cm, I had in mind that there will be problems with the heat expansion of the steel... but it works flawlessly.
Because the centered base plate, could be the soldiers very easily put to the circular... I used a refractory mortar,
despite my inexperience he could be processed very well.
At the dome I made an error, I used potting soil for the form because it was easy and cheap to get... but it is absolutely unsuitable, since larger morsels were in the earth and it could be very bad form.
after two days I removed the sand and was overjoyed after the dome was rock hard  ;D

Hello from Lübeck,
I am planning to build a neapolitan oven like you have. One question:
Did you use refractory mortar or cement for the soldiers and dome? (feuerfesten Mörtel oder Beton)
Cheers, Detlef.



Offline meatboy

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Re: Forno Napoletano - made in Germany
« Reply #51 on: June 18, 2014, 04:39:10 PM »
Mörtel :)

good luck

Offline Protoolskaiser

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Re: Forno Napoletano - made in Germany
« Reply #52 on: June 19, 2014, 12:43:06 PM »
Mörtel :)

good luck

Hi meatboy,
even for those big spaces between the bricks in the dome?
Cheers, Detlef.

Offline meatboy

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Re: Forno Napoletano - made in Germany
« Reply #53 on: June 19, 2014, 03:53:32 PM »
yes, it's the stuff saar-tek is selling at ebay

Offline Balilla-vero

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Re: Forno Napoletano - made in Germany
« Reply #54 on: June 23, 2014, 12:41:28 AM »
Haha Meatboy  ;D

my secretary is to answer every question
Fatte 'na pizza c'a pummarola 'ncoppa
vedrai che il mondo poi ti sorriderà

Offline LaLabbo

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Re: Forno Napoletano - made in Germany
« Reply #55 on: July 08, 2014, 07:40:31 AM »
Ai Gude!

I've a question regarding your base insulation: You are using Vermiculite and Ytong (in a steel ring?) that means your floor is flexible and only compressed by the weight of the oven?

BTW: Do you know the weight of your oven?

Thanks


Offline Balilla-vero

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Re: Forno Napoletano - made in Germany
« Reply #56 on: July 11, 2014, 12:47:24 AM »
Hi Lalabbo,

yes, that's right! but on my next oven I would pour the base plate made ​​of lightweight concrete.
the calculable parts weigh about 850kg, but I can not estimate how much does the residual moisture.

You're welcomme
Fatte 'na pizza c'a pummarola 'ncoppa
vedrai che il mondo poi ti sorriderà

Offline LaLabbo

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Re: Forno Napoletano - made in Germany
« Reply #57 on: July 11, 2014, 04:15:54 AM »
You want to replace both, the Vermiculite and Ytong layer, with lightweight concrete?

How would you insulate the floor?

Cheers, Marvin

Offline Balilla-vero

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Re: Forno Napoletano - made in Germany
« Reply #58 on: July 11, 2014, 06:44:29 AM »
even the "isolation" of the dome is exclusively lightweight concrete (vermiculite/perlite-portland cement ca.5:1)
I know there are some discussions about, but the neapolitan not make it otherwise... on the contrary, they use the cheaper (but much heavier) leca balls instead of the vermiculite/pelite.
I do not want to say that it is the best solution, but it works great!
the oven is barely warm to the outside but keeps the heat inside on days.

you live not 10 minutes away, come and see for yourself.
Fatte 'na pizza c'a pummarola 'ncoppa
vedrai che il mondo poi ti sorriderà


 

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