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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Cathryn
Joined: 16 Jul 2005 Posts: 19856 Location: Ceredigion
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Woo
Joined: 19 Sep 2011 Posts: 787 Location: Mayenne, Pays de Loire
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Posted: Wed Jun 03, 15 10:59 am Post subject: |
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Obviously, this was finished years ago. No project could take this long. However, I've, erm, only just found my camera. Or something.
Following construction of a 4 inch concrete base, complete with steel bars for strength and a nuclear proof block stand, I poured concrete, again with steel, onto some ply shuttering. The top was levelled, and thermal blocks from storage heaters create a platform for the oven to rest on. They also form the floor of the oven.
More, similar blocks are used to create the walls of the oven, and then wood supports were put in as more blocks started to create the dome.
You can just about see them here.
Then, the expensive part of the build was a ceramic kiln blanket. This is laid over the top and provides massive insulation. It's about an inch thick and keeps the heat in.
After the blanket, I put a couple of inches of concrete mixed with vermiculite over the whole dome, and then rendered with regular concrete.
The door is cast iron, and came from an old oven, or similar, and just serves to keep the heat in. It allows plenty of airflow and heat, smoke and waste gas shoots up the chimney.
I lit a fire every day, starting with a tiny one, moving up to a full scale one over a period of a week to dry the oven out, once it had been standing, complete, for a week or so.
Now, I can light a fire in the centre, run it for a couple of hours, and then push back to cook in it. The floor temperature is around 250 degrees C, and the air/wall temperature has hit more than 450 degrees C. A few minor cracks have appeared, but I think a coat of lime render will sort it. And I probably shouldn't have used drainpipe for the chimney, but, well...
A thin pizza gets a crispy, smoky base and bubbly cheese in under two minutes. |
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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tahir
Joined: 28 Oct 2004 Posts: 45674 Location: Essex
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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dpack
Joined: 02 Jul 2005 Posts: 46231 Location: yes
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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tahir
Joined: 28 Oct 2004 Posts: 45674 Location: Essex
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gz
Joined: 23 Jan 2009 Posts: 8932 Location: Ayrshire, Scotland
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frewen
Joined: 08 Sep 2005 Posts: 11405
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