Time lapse video of construction of our pizza oven. It is Pompeii style one. The oven is on steel / concrete "table". We used 300 fireclay bricks and lots of insulation. Many thanks to FornoBravo (community.forn...) for some inspirations and basic size / construction ideas. It take about 2 hours to heat the oven up. And if the entrance is closed it maintains heat for 6-12 hours. So we are going to try to bake bread there. If there is enough interest, I'll make commented version of the video.
Dimensions:
1) inner diameter is 98cm (38"), including bricks 122cm, including insulation 132cm, including stucco ~136cm
2) inner height should be ~49cm (it is half sphere)
3) bricks are 25x12.5x6.2 cm
4) the stand is 2.0m x 1.5m x 10cm thick
5) the entrance (mouth) front inner dimensions are: 61.5cm width, 38.5cm height in the middle and 28.5cm height at sides. The inner back shape is about 1.5 cm smaller. There is small step for a "door" to fit better.
6) the chimney has 20cm inner diameter
Weight:
1) the stand is ~700kg = ~100kg of steel + ~25*25kg of concrete. There were additional ~10 25kg sacks of concrete for the "boots / anchors" in the ground.
2) the oven is ~1300 kg = 293 bricks * 3.75kg + 7x25kg of mortar + 1x25kg of concrete.
Technology:
1) The grey boards are: www.promat-hpi... - Promasil. It should handle 950°C. Another option is www.thermax.eu... ?vermiculit? (according to FornoBravo)
After a half day pizza party, we did a temperature experiment. We heated up the oven by a large fire. The inner temperature went to ~500°C (I cannot hold my hand in the outer arch for longer than 2 seconds). Temperature of the dome surface was ~50°C (outside air temperature was ~17°C)
7 окт 2024
