Author Topic: Finally a Swedish neapolitan WFO underway (Read 7592 times)

fagilia · « **Reply #20 on:** February 04, 2013, 07:12:59 AM »

Please if anybody sees anything that looks crazy or wrong just let me know since i am a totaly beginner at this. I just do what feels right. I have no knowledge to back up my actions.

I have spent many hours watching this picture thinking two things.

1: How does he mortar around the oven door if he places the soldiers so close to the door? Is he using the door as support or not? Also if he uses the door frame as support why is the frame not as far into the oven as the soldiers?

2: Is he even using any buttress? There is no room for insulation as buttress at least from what i can tell. When looking at the mobile ovens like this it seems there is almost no insulation at all

fagilia · « **Reply #21 on:** February 04, 2013, 07:16:16 AM »

Another picture where you can se on left side of oven door it seems that first soldier is really close to the door.

fagilia · « **Reply #22 on:** February 04, 2013, 07:19:09 AM »

There has been some discussion of insulation of neapolitan ovens and here might be one idea. The leca stones in the background? I guess he must use it for something right.
I think i have spammed my own thread:)

Tscarborough · « **Reply #23 on:** February 04, 2013, 08:09:25 AM »

Where are those pictures from, please?

fagilia · « **Reply #24 on:** February 04, 2013, 08:30:54 AM »

I actually dont know. Probably found them surfing around the web somewhere. Sorry couldnt help you there

norma427 · « **Reply #25 on:** February 04, 2013, 09:29:17 AM »

Quote from: Tscarborough on February 04, 2013, 08:09:25 AM

Where are those pictures from, please?

Tom,

I also saw those same pictures on facebook, but can’t recall where I saw them. I don’t want to derail this thread, but if you want me to look for them I will. I think Raffaele Vassallo pictures are interesting if you have facebook. https://www.facebook.com/raffaele.vassallo.9/photos_stream

Norma

fagilia · « **Reply #26 on:** February 04, 2013, 09:50:25 AM »

No problem intereseting by the way I havent seen them. Thanks

andreguidon · « **Reply #27 on:** February 04, 2013, 02:30:38 PM »

Faglia,

I am also researching allot about Neapolitan oven's, i have some interesting pictures, but i think the isolation is done in some type of porous brick like this picture.

Tscarborough · « **Reply #28 on:** February 04, 2013, 03:31:15 PM »

It is most likely chunks of tufa. Going by TxCraigs, it is a minimal insulator.

shuboyje · « **Reply #29 on:** February 04, 2013, 05:40:58 PM »

Tom

Did you confirm that Craigs oven was insulated with tufa? Mario Acunto has changed the gallery on their website but at one point showed the ovens being insulated with a cast product of some sort that looked similar to perlcrete. I thought maybe it was a concrete with a tufa aggregate..

Tscarborough · « **Reply #30 on:** February 04, 2013, 06:03:24 PM »

No, but every picture I have seen that is what it looks like.

shuboyje · « **Reply #31 on:** February 04, 2013, 07:14:22 PM »

I wish those pictures were still there. It basically looked like they built the ovens basic form out of the large mesh first, then put the insulation on as a castable or maybe even gunnable. Definitely not slabs of Tufa hacked to shape like the other Neapolitan builders I've seen.

Tscarborough · « **Reply #32 on:** February 04, 2013, 07:33:29 PM »

I could see where they would use a castable with tufa as aggregate. Regardless, it is still not a very good insulator, I would consider it to be mass, not insulation.

TXCraig1 · « **Reply #33 on:** February 04, 2013, 07:48:43 PM »

It's a cement-clay mixture.

shuboyje · « **Reply #34 on:** February 04, 2013, 07:50:11 PM »

Quote from: Tscarborough on February 04, 2013, 07:33:29 PM

I could see where they would use a castable with tufa as aggregate. Regardless, it is still not a very good insulator, I would consider it to be mass, not insulation.

Yup, that's been my feeling for a while now. As I have explained before, it even explains how the Neapolitan vent would cut fuel consumption.

shuboyje · « **Reply #35 on:** February 04, 2013, 07:50:52 PM »

Quote from: TXCraig1 on February 04, 2013, 07:48:43 PM

It's a cement-clay mixture.

I love when people remind me I'm not crazy. Thanks Craig!

So it's probably an expanded clay like they use in hydroponics:
http://www.hydroponics-simplified.com/leca.html

TXCraig1 · « **Reply #36 on:** February 04, 2013, 07:51:41 PM »

The shell of the structure is steel.

Tscarborough · « **Reply #37 on:** February 04, 2013, 07:59:51 PM »

And in lightweight concrete, that is what is used for modern CMU, not "cinder", but it is still very dense compared to perlcrete.

BrickStoneOven · « **Reply #38 on:** February 05, 2013, 08:13:46 AM »

Quote from: Tscarborough on February 04, 2013, 08:09:25 AM

Where are those pictures from, please?

There were a lot of pictures in this article but I guess they took most of them down. It was of his factory and had a lot of pictures of ovens being built. Maybe he didn't want other people knowing how they were built. http://www.dissapore.com/cucina/stefano-ferrara-si-fa-presto-a-dire-forno/

andreguidon · « **Reply #39 on:** February 05, 2013, 08:59:44 AM »

this guys have allot of photos...

https://www.facebook.com/mgforni

https://www.facebook.com/MvNapoliForni2

they where the same company before, now they have split....