Author Topic: oven size for a 48" slab  (Read 400 times)

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Offline peteH

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oven size for a 48" slab
« on: February 07, 2014, 05:12:00 PM »
I am thinking about building a Pompeii oven on a 48" square slab (with floor insulation of course).  If the walls and dome use 4" firebrick, is 4" of perlcrete insulation enough?  Add an inch of stucco all around and that would mean the hearth floor would be a maximum diameter of 30".  A couple of questions related to this plan - is there any rule about going all the way to the edge of my slab?  Is ceramic fiber blanket a better way to insulate the dome?  Lastly, if my plans change, what is the smallest inside diameter I should go with if I wanted to bake 14" pies?  Thanks.


Offline Tscarborough

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Re: oven size for a 48" slab
« Reply #1 on: February 07, 2014, 05:38:34 PM »
30" is about as small as I would build one, and it should be able to handle 14-16" pizzas with no problem.  4" perlcrete is good, but if you use blanket you could use 2" insulation and push the oven to 32" which is even better.  The issue is going to be the landing, because you will need 2-12" more on that side than the others, depending upon the vent.

Offline peteH

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Re: oven size for a 48" slab
« Reply #2 on: February 07, 2014, 06:23:38 PM »
Thanks for the advice.  For the landing, do you think I could add on to the current slab safely if I used rebar.  The current slab is 5.5" thick. I was thinking a semi-circle that has a 12" rise over the 48" diameter. 

Offline shuboyje

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Re: oven size for a 48" slab
« Reply #3 on: February 07, 2014, 07:23:16 PM »
I've had a 30" oven.  I would highly recommend building with a sailor course and ceramic fiber or mineral wool to get to a 36" oven in your space. 
-Jeff

Offline peteH

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Re: oven size for a 48" slab
« Reply #4 on: February 07, 2014, 08:10:09 PM »
Jeff,  When you go with a sailor course, how do you lay the rest of the courses, sailor orientation?  Does that affect the performance at all?

Offline shuboyje

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Re: oven size for a 48" slab
« Reply #5 on: February 07, 2014, 09:33:59 PM »
Nope, you lay the dome bricks just like any other build.  The performance depends on what you want out of the oven.  If you are looking to cook huge amounts of bread the lower mass would be a negative.  For a backyard oven with a focus on pizza you will never miss it.
-Jeff

Offline stonecutter

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Re: oven size for a 48" slab
« Reply #6 on: February 11, 2014, 08:29:42 AM »
You will want to have reinforced cladding if you are building an oven larger than 30" with a sailor base course.  That is going to get you close to soldier width anyway.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline shuboyje

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Re: oven size for a 48" slab
« Reply #7 on: February 11, 2014, 09:45:22 AM »
Or you can use a stainless band and have no issue and a bigger oven.
-Jeff

Offline stonecutter

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Re: oven size for a 48" slab
« Reply #8 on: February 11, 2014, 10:21:33 AM »
 Either way, sailors need extra reinforcement.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin


 

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