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Author Topic: My 36" wood fired oven  (Read 5136 times)

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Offline George_M

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My 36" wood fired oven
« on: September 14, 2016, 08:56:36 AM »
Hi,
Some month ago,i started my build for a wood oven.
I choose pompeii style high dome oven for pizza and food cooking purposes.
I choose 36" because i don't need bigger one.

Offline George_M

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Re: My 36" wood fired oven
« Reply #1 on: September 14, 2016, 09:06:50 AM »
Some plans and perlcrete layer.
Ratio was 5:1 perlite/portland cement

Offline George_M

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Re: My 36" wood fired oven
« Reply #2 on: September 14, 2016, 09:13:10 AM »
Floor cutting step.
Floor plates size: 50x25x6cm

Offline George_M

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Re: My 36" wood fired oven
« Reply #3 on: September 14, 2016, 09:17:53 AM »
Fist layer contstruction and door entry.
I used calcium aluminate cement and samotte at ratio 1:3.
Brick size is 22x11x6cm cutted in half

Offline George_M

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Re: My 36" wood fired oven
« Reply #4 on: September 14, 2016, 09:22:51 AM »
Entrance arc and dome photos.

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Offline George_M

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Re: My 36" wood fired oven
« Reply #5 on: September 14, 2016, 09:28:14 AM »
More dome photos.

Offline George_M

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Re: My 36" wood fired oven
« Reply #6 on: September 14, 2016, 09:32:17 AM »
Dome closed and chimney arc construction.

Offline George_M

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Re: My 36" wood fired oven
« Reply #7 on: September 14, 2016, 09:38:22 AM »
Last week i finished the dome coat with the same cement ratio that i used for the dome bricks.
I wait some days to naturaly cure and then i will start curing fires.

I made a video with stand base and perlcrete layer.


I will make the second part with dome construction.

Offline Neopolitan

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Re: My 36" wood fired oven
« Reply #8 on: September 14, 2016, 01:04:07 PM »
Nice brickwork!

And nice looking floor tiles. Do you know the conductivity of the floor tiles?

Case

Offline breadstoneovens

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Re: My 36" wood fired oven
« Reply #9 on: September 15, 2016, 04:05:55 PM »
Beautiful work! :drool:
WFO cooking is about passion.

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Offline TXCraig1

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Re: My 36" wood fired oven
« Reply #10 on: September 15, 2016, 04:14:28 PM »
Beautiful work. Where in the world are you located?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline George_M

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Re: My 36" wood fired oven
« Reply #11 on: September 16, 2016, 03:10:15 AM »
Thanks Guys!
Craig,I am from Greece.

The construction did it with the help of my home builder.
I had the plans and the total plan and he help me on the build.


Offline George_M

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Re: My 36" wood fired oven
« Reply #12 on: September 16, 2016, 03:13:42 AM »
Nice brickwork!

And nice looking floor tiles. Do you know the conductivity of the floor tiles?

Case
Hi Case,
I will search for the conductivity values and I will post it if I found something

Thanks !

Offline Neopolitan

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Re: My 36" wood fired oven
« Reply #13 on: September 16, 2016, 01:05:52 PM »
Hi Case,
I will search for the conductivity values and I will post it if I found something

Thanks !

Efgaristo poly!

Kali dia,

Case

Offline George_M

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Re: My 36" wood fired oven
« Reply #14 on: September 17, 2016, 03:46:00 AM »
So we can speak Greek now.. ;D ;D ;D

Bonus photo:
My friend, the builder and Durabilιty test  :-D :-D



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Offline Neopolitan

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Re: My 36" wood fired oven
« Reply #15 on: September 17, 2016, 05:12:23 AM »
I use one of are Greek cats for that ;D

Ooh...she made a little crack on it! :(
« Last Edit: September 17, 2016, 05:14:45 AM by Neopolitan »

Offline Neopolitan

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Re: My 36" wood fired oven
« Reply #16 on: September 17, 2016, 05:16:42 AM »
I presume You are going to use a insulated chimeney to pass through the wooden roof?

Offline George_M

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Re: My 36" wood fired oven
« Reply #17 on: September 17, 2016, 06:07:50 AM »
lol  ;D ;D
I am thinking to use non insulated chimney to reduce the cost.
Also,the final height from the oven up to the roof will be almost 6m.
The more height the better vacum.So,i will not use insulated chimney.

Just finished my door.
I made a qucik door to put it for curing fires and then i will upgrade it to better view.

Offline pizza party

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Re: My 36" wood fired oven
« Reply #18 on: September 17, 2016, 07:43:07 AM »
beautiful work
Simone

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Offline Neopolitan

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Re: My 36" wood fired oven
« Reply #19 on: September 17, 2016, 10:53:07 AM »
lol  ;D ;D
I am thinking to use non insulated chimney to reduce the cost.
Also,the final height from the oven up to the roof will be almost 6m.
The more height the better vacum.So,i will not use insulated chimney.

Just finished my door.
I made a qucik door to put it for curing fires and then i will upgrade it to better view.

Uhhh.. But you can not pas through a roof without making the chimeney insulated or fireproof where it touches the roof. Otherwise you burn the roof down!
with just fireproof material separating the chimeney were it touches the roof "might" be a safe and cheap solution. But do Inform with a proffesional expert on that.
(By Vacuum, Do You mean the draft of the chimeney?)



Case
« Last Edit: September 17, 2016, 11:09:11 AM by Neopolitan »

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