CONSTRUCTA Built-in oven Guide d'installation Page 51
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- Table des matières
- MARQUE LIVRES
- Forno Bravo 1
- Pompeii Oven™ Plans 1
- WARNING 2
- Table of Contents 3
- Introduction 4
- Getting Started 5
- How the Plans Work 5
- The History of Brick Ovens 6
- Building the First Oven 7
- Fired Ovens 9
- Overview 10
- 5. Vent 11
- 6. Vent Arch and Door 11
- 7. Chimney 11
- 8. Dome Insulation 11
- 9. Oven Enclosure 11
- 10. Finish 12
- Oven Dimensions 13
- Top Elevation 14
- Front Elevation 14
- Cross Section: Igloo 14
- Pompeii Oven Instructions 15
- 1. Foundation 16
- Other Considerations 17
- Hints and Tips 18
- 2. The Oven Stand 19
- Variations 20
- Tips and Hints 21
- 3. Framing the Hearth 22
- The Bottom Tray 23
- The Side Forms 23
- 4. Pouring the Hearth 25
- 5. Setting the Cooking Floor 27
- 6. Starting the Oven Dome 29
- About Your Brick 30
- Brick Cutting 30
- The Oven Opening Dimensions 31
- 7. Building the Dome 32
- Subsequent Courses 33
- 8. Building the Oven Opening 35
- 9. Finishing the Oven Dome 37
- Closing in the Oven 38
- The Final Keystone 38
- Option: More Thermal Mass 38
- 10. Oven Vent 40
- 3. A Cast Concrete Vent 41
- Tips and Hint 41
- 11. Arch and Door 43
- Other Door Design Options 44
- 12. Attaching the Chimney 45
- Chimney Height and Size 46
- Spark Arrestor/Chimney Caps 46
- 13. Oven Insulation 47
- 14. Enclosure Design Styles 49
- 15. Igloo Enclosure 52
- 16. Walled Enclosures 54
- Tips and Techniques 55
- 17. Curing Your Oven 56
- Material List 42" Oven 58
- Material List 36" Oven 59
- Appendix 2. Brick Primer 61
- Insulating Firebrick 62
- Appendix 3. Why the Pompeii 63
- Oven Plans are Free 63
- Thermal Mass 64
- Insulation 64
- Appendix 5. Wood-Fired Oven 66
- Anatomy 66
- Appendix 6. High Heat Mortar 67
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