Author Topic: Terracotta deck for Neapolitan oven  (Read 576 times)

0 Members and 1 Guest are viewing this topic.

Offline ChristianVerschaeren

  • Supporting Member
  • *
  • Posts: 119
Terracotta deck for Neapolitan oven
« on: April 25, 2014, 05:02:36 AM »
Nothing slows the build of a pizza oven down as being sent abroad for a year, but I'm back at it.
I poured the concrete for the hearth yesterday, as in pic one.

The two vertical poles (that will get shortened eventually) are to hold up the metal oven face and the brace that should support the hood (which will be regular bricks, like the rest of the enclosure) as in pic two.

But my main problem remains a the same as Fagilia: bricks with a low thermal conductivity are nowhere to be found.
So I decided to build my soldier course on top of the same, medium duty firebricks but leave the middle open so I can experiment with different kinds of bricks and materials, as in pic three.

The first thing I want to try, like Fagilia and kiwipete, is terracotta tiles.  They're plentiful and cheap around here, these for instance are just around the corner: http://www.kapaza.be/nl/vloeren-en-tegels/oude-antieke-rode-tegels---terracotta-tegels-81977854.htm

The thing I need to figure out is how to make them into a heat sink, as it stands they're about 15 mm thick, and I'm guessing that won't be enough mass.
So, do I do several layers, but then how do I bond them together? Or are there other options?

Thnx,
c
« Last Edit: April 25, 2014, 05:04:09 AM by ChristianVerschaeren »


Offline sub

  • Registered User
  • Posts: 563
  • Location: Belgium
Re: Terracotta deck for Neapolitan oven
« Reply #1 on: April 25, 2014, 07:27:02 AM »
Hi Christian,

Another option: garden slabs (dalles de jardin en terre cuite) size is 40x40x4.5

http://img.2ememain.be/f/normal/186679764-dalles-terre-cuite-rouge.jpg

the thickness is more suitable

Offline ChristianVerschaeren

  • Supporting Member
  • *
  • Posts: 119
Re: Terracotta deck for Neapolitan oven
« Reply #2 on: April 25, 2014, 09:55:02 AM »
Cool merci  ;D

Mais il vends que le lot a 370 Euros, c'est mon budget pour tout le four  :-\

Offline ChristianVerschaeren

  • Supporting Member
  • *
  • Posts: 119
Re: Terracotta deck for Neapolitan oven
« Reply #3 on: April 25, 2014, 10:00:40 AM »
Or we could do a group buy with all the europeans on here?
250 Biscotti di Belga for 370 Euros, should be enough for 50 ovens.

http://www.2ememain.be/construction/mat%C3%A9riaux-pi%C3%A8ces-de-construction/carrelages/dalles-terre-cuite-rouge-186679764.html

Offline sub

  • Registered User
  • Posts: 563
  • Location: Belgium
Re: Terracotta deck for Neapolitan oven
« Reply #4 on: April 25, 2014, 12:19:27 PM »
Cool merci  ;D

Mais il vends que le lot a 370 Euros, c'est mon budget pour tout le four  :-\

 :P

It was just to give you another option !

same thickness as the Biscotto di Sorrento from Aversa: Il Biscotto Sorrentino..., come funziona nei fornetti tipo F1?

Another thread: il biscotto di sorrento l'unico?

« Last Edit: April 25, 2014, 02:05:18 PM by sub »

Offline ChristianVerschaeren

  • Supporting Member
  • *
  • Posts: 119
Re: Terracotta deck for Neapolitan oven
« Reply #5 on: April 30, 2014, 03:41:34 AM »
Well, I decided to go with these, they're 30 mm thick, and at 250X250 mm they won't give me too much seams.

They are actually pizza oven stones, but out of a professional electric oven.

It seems so obvious that this is a good idea that it probably isn't  ;D , don't know if they'll stand the heat, if not they'll just have to get out of my kitchen.

 

Offline ChristianVerschaeren

  • Supporting Member
  • *
  • Posts: 119
Re: Terracotta deck for Neapolitan oven
« Reply #6 on: May 04, 2014, 11:09:17 AM »
Oven face done with some tips from Fagilia. The metal including  the rolling of the curved part was 55 Euros. Which is up till now all the money I have in the oven.


 

pizzapan