Forno Bravo Pompeii Oven Instructions Manual

Plans version 2.0, build an authentic italian wood-burning oven

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Pompeii Oven Instructions

Forno Bravo, LLC

Pompeii Oven™ Plans Version 2.0

Build an Authentic Italian Wood-Burning Oven

A MAJOR CAUSE OF OVEN-RELATED FIRE IS FAILURE TO MAINTAIN REQUIRED

CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST

IMPORTANCE THAT YOU FOLLOW PROPER SAFETY PRECAUTIONS IN ACCORDANCE

WITH THESE INSTRUCTIONS.

Forno Bravo, LLC

399 Business Park Court, #506

Windsor, CA 95492

(800) 407-5119

info@fornobravo.com

http://www.fornobravo.com

Ver. 2.0

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Page 1 CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT YOU FOLLOW PROPER SAFETY PRECAUTIONS IN ACCORDANCE WITH THESE INSTRUCTIONS. Forno Bravo, LLC 399 Business Park Court, #506 Windsor, CA 95492 (800) 407-5119 info@fornobravo.com http://www.fornobravo.com © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 2 Forno Bravo will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.
Page 3: Table Of Contents
17. Curing Your Oven ............................Appendix 1. Materials and Tools List ........................Appendix 2. Brick Primer ............................Appendix 3. Why the Pompeii Oven Plans are Free ................... Appendix 4. Thermal Mass Primer ........................Appendix 5. Wood-Fired Oven Anatomy ......................Appendix 6. High Heat Mortar ..........................
Page 4: Introduction
Italy, putting you in very good company should you decide easily found at any building supply stores (Home Depot, to build a Pompeii Oven at your home. The brick oven is Lowes, B&Q, etc.). Forno Bravo also provides Pompeii as common in Italy as the BBQ is in the U.S., and our goal...
Page 5 36" are not great, and we think you will appreciate Pompeii Oven project. It is not for everyone. The project having the extra space. The 42" brick oven is large...
Page 6: The History Of Brick Ovens
Building the First Oven find in ancient Pompeii was probably better than what you The next step was to actually build a Pompeii Oven. Jim find in today's shopping mall pizzerias. Hatch and I met on-line on a brick oven user group, and...
Page 7: Why Build A Pompeii Brick Oven Instead Of A Barrel Vault Oven
Instead of a Barrel Vault Oven the fire in the back, the heat and flame do not reflect to the front of the oven. A 35" round Pompeii Oven gives you 1. The round Pompeii Oven design heats up much more much more usable space than a 32”...
Page 8 Pizza in a round wood oven: Step 2. More cold spots in a rectangular oven. Pizza in a round wood oven: Step 3. Pizza in a round wood oven: Step 1. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 9: Tuscan Vs. Neapolitan Style Wood-Fired Ovens
Naples-style oven can keep you from cooking larger roasts or from using certain types of pans. Regardless of which style you choose, the spherical oven dome shape evenly reflects heat down on the cooking surface. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 10: Getting Started: A Brick Oven Overview
An insulation layer to stop heat from escaping through • The Pompeii Oven is comprised of a number of basic the rigid platform and down into the stand legs. components, which we will define here to give you a better understanding how you will go about building your oven.
Page 11 Unlike a fireplace, where the chimney is inside the firebox in the back, the Pompeii Oven’s vent and chimney are The Forno Bravo Pompeii Oven Kit provides 3” ceramic outside of the oven chamber -- in the front, above the oven blanket insulation for the oven dome.
Page 12 Indoor ovens can easily be set behind a partition wall constructed from metal studs and concrete board. 10. Finish Finish materials typically include stucco, brick, stone, tile, marble, travertine, and granite. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 13: Oven Dimensions
The dimensions in the example above are based on a 4 1/2” thick oven dome walls, 3” FB Blanket dome insulation, 4" upper enclosure walls and a 12" oven landing. Adjust your stand dimensions according to your speciﬁc design. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 19: Foundation
Tie the rebar together with tie wire, then set the wire mesh and rebar half way up the pad (2 3/4"), using either rebar stand-offs or fragments of brick (Photo 1.3). © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 20 You may also want to install your Pompeii Oven as part of a larger outdoor kitchen project. Use the dimensions for the oven in conjunction with your other kitchen elements, such as counters, a grill, storage, a sink, and refrigeration.
Page 21 Once the diagonals are of equal length, you may want to temporarily attach 2 x 4 lumber horizontally to form triangles at the corners and hold your form square during the pour (Photo 1.8) © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 23 After you have completely assembled the block stand, check that the walls are square, level and plumb. Drop a section of 1/2" rebar in every other core, and fill those cores with concrete. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 24 5-gallon bucket, and pour it into the cores. the holes. (Photo 2.7) Construct a cardboard funnel, or attach a paint pourer to the bucket to make it go fast. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 26: Framing The Hearth
The Forno Bravo Pompeii Oven Kit includes FB Board. For FB Board installations, the structural concrete layer can be poured in a form built from 2”×4” lumber (38×235 mm) and either 3/4"...
Page 27 3.2. Form supports. The Bottom Tray The bottom of the hearth form can be build using either plywood, which must be removed, or with Hardibacker, which can be left in place. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 28 Build a grid using 1/2” rebar on 12” centers. The rebar times at elevated temperature. This can be accomplished should stop a few inches short of the form side, and it © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 29 If you are not going to be baking very large volumes of bread, you do not need, the extra mass under the oven floor. 3.7. Firebrick splits under the cooking floor. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 30: Pouring The Hearth
The weight of the oven will hold the ceramic fiber board in place, and you do not have to use adhesive. 4.3. Rebar set in center of the concrete pad. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 31 Fill the form under the landing in front of the oven with standard concrete (Photo 4.6). 4.5. Insulating concrete on top ready to cure. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 32: Setting The Cooking Floor
The process is similar to setting ceramic tiles. (Photo 5.1), or from the 18”x18” floor tiles provided with the Forno Bravo Pompeii Oven Kit. The advantage using a standard firebrick floor is that it is made from materials you can purchase locally, while the advantage of the larger floor tiles is that they present fewer seams for catching oven tools, such as pizza peels and rakes.
Page 33 5.5). Using a string and pencil, mark a circle the size of the inside of your oven. That is where you will set your oven walls and dome. 5.5. The oven and vent marked on the cooking ﬂoor. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 34: Starting The Oven Dome
Pompeii Oven Instructions 6. Starting the Oven Dome Overview The top of the Pompeii oven is a circular spherical dome built from firebrick. The dome shape is designed to efficiently absorb heat from a wood fire, to evenly reflect stored heat, and to reflect heat from a live fire inside the oven down to the cooking surface.
Page 35 Simply put, you know the entire time that you are working that your oven dome is standing, and The firebricks we provide with the Pompeii Oven Kit are will continue to stand. If the builder uses the forms to optimal for brick oven use.
Page 36 Although it won't help at the core of the brick you can also let them soak in a bucket of water for a few minutes before you cut them. This will reduce, but not eliminate, the dust © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 37: Building The Dome
There are three options when deciding which high Photo 7.1. Second, you can lay a half brick on its side (2 temperature mortar to use. The Forno Bravo Pompeii Oven 1/2”), as shown in Photo 7.2. Finally, if you are building a...
Page 38 (Photo 7.6). There will be bricks in the first chain that line up with the wall brick. This is normal. However, on the chains they should all be offset. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 39 7.8. Six chains, with forms. Start each chain either next to, or over the oven opening. This will allow you to set your keystone where it cannot be © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 40 Pompeii Oven Instructions The Indispensable Tool A number of Forno Bravo Forum members have developed an excellent tool for keeping chains of bricks round and level. Known as The Indispensable Tool, this homemade guide attaches to the center of the oven floor and rotates to constantly check the location of each bricks.
Page 42 8.6. The entry arch and vent has a clearly defined door stop. Tips and Hints You can use The Indispensable Tool to determine the inward curve of the oven opening bricks. Mark the bricks © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 43: Finishing The Oven Dome
Use the next two lengths of 2"x4" and shim to make everything secure. Photos 9.1-9.3 show different ways of supporting the last few chains. 9.3 No forms (this is difficult) © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 44 1/2 brick (about 4 1/2") depth of the rest of the oven dome. Tap the keystone into place and cover with mortar. 9.7 From the outside. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 46: Oven Vent
6"x10" opening for use with a rectangular refractory chimney flue liner, or a 9 1/2" opening for an 8" Simpson DuraTech Anchor Plate. 10.1. A fabricated metal vent. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 47 Add chicken wire to give the vent structural integrity. Pour the vent, and allow 2-3 days for the concrete to dry before you remove the form. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 49: Oven Arch And Door
– look out Notre Dame! See Forno Bravo Photos (on www.fornobravo.com) for some ideas on design. Again this is a place where you may want to offset the bricks so that a ½...
Page 50 Cut out the form, and you are on your way. 11.4. An oven door from the Forno Bravo Store. After you are done cooking your pizzas for the night and the fire has been raked out of the oven you can still cook a meal in it.
Page 52 ASTM C315 (Standard Specification for Clay Fire Linings) or its equivalent. Keep a minimum of 12” (304.8 mm) of brick masonry between the clay liner and wall combustibles. The clay liner shall run from the brick © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 53 Member: Starting with a minimum 24 gage (.024” [.61 mm]) 6” (152.4 mm) metal chimney connector, and a minimum 24 gage ventilated wall thimble which has two air channels of © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 54 A chimney cap will also keep rain from pouring down the flue. There are many styles, ranging from a plain metal arrangement, to whimsical ceramic gargoyles. The Simpson DuraTech chimney system contains a UL- approved chimney cap. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 55: Oven Dome Insulation
They do not work as well as modern ceramic 13.1. FB Blanket held in place with metal bands. products, but they will do in a pinch. The Forno Bravo Pompeii Oven Kit includes enough FB Blanket to fully insulate the oven dome with 3” of ceramic insulation.
Page 56 If your walled enclosure is significantly larger than your oven, you can block off the corners with concrete board to minimize the amount of vermiculite that will be required to fill the open chamber. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 57: Enclosure Design Styles
The examples shown here from around the country will give you a start. Stone House For other design ideas, check out Forno Bravo Photos at http://www.fornobravo.com/pizza_oven_photos/ introduction.html. Stucco House...
Page 60: Igloo Enclosure
1/2"-3/4" undercoat of stucco, followed by a finish stucco coat, and then, seal the entire oven with a 15.2 The layers of an Igloo oven using vermiculite insulating weatherproof stucco coat or paint. concrete. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 61 (and burnish it for character), or apply a smooth final coat, and then paint it -- and apply a glaze for the final effect. 15.5 Rough coat of stucco on wire lathe. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 62: Walled Enclosures
Set one horizontal stud at the top of the arch, and set two additional studs at a 45-degree angle on the sides of the arch to provide support for the concrete © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 63 16.2. The layers of a walled enclosure oven using FB Board and FB Blanket. 16.5 Metal studs walls with a shed roof. 16.3. The layers of a walled enclosure oven using FB Blanket and vermiculite. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 65: Curing Your Oven
Close the oven door every evening to preserve dryness and heat. Enjoy your oven. You have earned it. For additional information on how to get the most from your Forno Bravo Casa oven, read our guide to Wood-Fired Cooking, available on the Forno Bravo CD-ROM provided with this ©...
Page 66: Appendix 1. Materials And Tools List
(2) 1.5"x1.5"x56" angle iron (for front span) and a 2x4). (3) 60lb bags mortar (to level first course of blocks, if Concrete mixer (optional). Rent one from Home Depot. • needed) © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 67 (4) 2"x4"x8' wood studs About (30) common clay bricks (depends on style) (4) 2"x6"x8' wood studs About (50) lb.lb. masons mortar (1) box shims (or make your own from scrap wood) © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 68 Or, 6” DuraTech anchor plate, 24”-36” chimney pipe, and Hints and Tips Check Home Depot to locate vermiculite and perlite. You might find it in their garden center. If not, try pool supply © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 69: Appendix 2. Brick Primer
We recommend medium duty firebrick for both the cooking from clay, and fired in a kiln. They are typically made from floor and dome of the Pompeii oven, and it is the type of local clay, as shipping is too expensive, and fired to firebrick we provide as part of the Pompeii Oven Kit.
Page 70 They are often used to insulate industrial equipment. A typical insulating fire brick weighs about 2 lb., compared with an 8 lb standard duty firebrick. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 71: Appendix 3. Why The Pompeii Oven Plans Are Free
Why Round page. pizza oven tools, accessories, and pizzas ingredients at the Forno Bravo Store, so if you build a Pompeii Oven you can Then I started traveling, and eventually came to live in Italy, always buy your bricks, pizza peels and pizza flour from us.
Page 72: Appendix 4. Thermal Mass Primer
An oven's thermal chef. As a side note, the Forno Bravo ovens all have mass describes the part of the oven that is heated and...
Page 73 Forno Bravo oven, and we use FB Blanket in our mass of a bread oven. By filling the entire mass of the oven fully assembled Forno Bravo ovens.
Page 74: Appendix 5. Wood-Fired Oven Anatomy
Pompeii Oven Instructions Appendix 5. Wood-Fired Oven Anatomy Fig 1. The basic components of a wood-fired pizza oven. © Forno Bravo, LLC 2007-2009. All Rights Served. Ver. 2.0...
Page 75: Appendix 6. High Heat Mortar
"re-hydrate" the mortar after you have mixed it the Overview first time. A Forno Bravo modular oven, or a brick Pompeii Oven is It is important sure that you thoroughly soak your bricks assembled with a high-heat, waterproof mortar. You have...
Page 76: Appendix 7. Pompeii Oven Kit
Medium duty 9”x4.5”x2.5” firebricks; 38% alumina, 134lb/ft The Pompeii Oven Kit is the right solution for any brick oven Medium duty 12”x12”x2.5” floor tiles; 38% alumina, 134lb/ft builder who wants to save the time and hassle of locating all the...

Forno Bravo Pompeii Oven Instructions Manual

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Summary of Contents for Forno Bravo Pompeii Oven

Page 3: Table Of Contents

Page 4: Introduction

Page 6: The History Of Brick Ovens

Page 7: Why Build A Pompeii Brick Oven Instead Of A Barrel Vault Oven

Page 9: Tuscan Vs. Neapolitan Style Wood-Fired Ovens

Page 10: Getting Started: A Brick Oven Overview

Page 13: Oven Dimensions

Page 19: Foundation

Page 22: The Oven Stand

Page 26: Framing The Hearth

Page 30: Pouring The Hearth

Page 32: Setting The Cooking Floor

Page 34: Starting The Oven Dome

Page 37: Building The Dome

Page 41: Building The Oven Opening

Page 43: Finishing The Oven Dome

Page 46: Oven Vent

Page 49: Oven Arch And Door

Page 51: Attaching The Chimney

Page 55: Oven Dome Insulation

Page 57: Enclosure Design Styles

Page 60: Igloo Enclosure

Page 62: Walled Enclosures

Page 65: Curing Your Oven

Page 66: Appendix 1. Materials And Tools List

Page 69: Appendix 2. Brick Primer

Page 71: Appendix 3. Why The Pompeii Oven Plans Are Free

Page 72: Appendix 4. Thermal Mass Primer

Page 74: Appendix 5. Wood-Fired Oven Anatomy

Page 75: Appendix 6. High Heat Mortar

Page 76: Appendix 7. Pompeii Oven Kit

Forno Bravo Pompeii Oven Instructions Manual

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