So I need to catch up with the posting, we have lots going on, and with every spare moment going toward building, I find myself lagging behind with posts…a change of circumstances with this oven!
Where was I…oh, right…the dome. After laying out the oven floor, I set up my soldier course and cut my springers for the dome. The springer in an arch is the point at which the arch ‘springs’, thus the name..clever huh? Here they are, soldiers and springers…
For a more detailed explanation of dome building, check out this post… Building My Wood Fired Oven…Dome
With the dome completed, it was time to cover it with a reinforced cladding. I then used galvanized fencing imbedded in the cladding mixture because expansion will crack it, and that takes away it’s structural value. Because I laid the base course with vertical sides (soldiers) forces of the dome ( arch) exit high and lateral pressure could weaken the structural integrity. This is a precaution…chances are, I won’t need it.
I have been able to do two days of drying fires, which slowly drive moisture out of the dome and cladding. Here you see the finished surface of the dome as of this week.
Drying fire one….go slooow, or risk damage!
I have another design change involving the cast concrete pieces. There will be more on that in an upcoming post!
Looking good Matt. You’ve been busy!
Matt Sevigny says
Thanks Clark…yup, I’m burning the candle at both ends these days!
Have been admiring your craftsmanship and specifically work on this project.
My interest comes from a historical perspective, so I am mystified as to why reinforced cladding with galvanized fencing is really necessary or desirable. No 18th or 19th century over had such treatment.
I am no engineer, but I do respect the laws of expansion of materials – am thinking the cladding layer may just separate from the brick at some point.
Curious as to your thoughts on this.
Matt Sevigny says
Thanks for your interest Chris. About the cladding…
You are correct, 18th and 19th century work didn’t have galvanized reinforcement. But I have restored dozens of historical beehive ovens, and they did use a lime cladding with what looked like horse hair….just like what was once added to wall plaster.
The main reason for adding it would be that cladding that is cracked and separated by heat expansion ceases to be a structural element. Compare it to structural concrete that uses rebar….tensile strength, which concrete has very little of, is greatly increased by imbedding reinforcement and allows the material to outperform unreinforced material. Even though a pizza oven dome isn’t load bearing, the dynamic forces at work during thermal cycling will quickly break up cladding…rendering it worthless as a structural layer and turning it merely into more thermal mass. And yes, it will separate from the brick, but that bond isn’t important to the function of the cladding, which is to contain any lateral movement through expansion…which can damage a dome.
What is the mixer of the mortar between the dome brick’s and the v shapes behind them did you use a Premade or homemade mix?
Matthew Sevigny says
This was my own mix. I’ve since built several ovens using my own heat resistant mortar which has larger aggregate and is more suitable for gaps larger than 1/8″. I’ve also tightened up the coursing quite a bit, but that’s a personal preference and not a requirement for a quality oven.
Would you be willing to share the recipe? I’m building 39 inch round oven. I see many recipes on the internet but with all the time and energy spent to build a oven, I’d like it to be around for as long a possible. Some one used this and another used that but I wonder how’s it doing in 10 years. Not trying to re-invent the wheel just needing a experienced recommendation. Thanks Robert