Thursday, April 21, 2016

Restaurant Brick Oven Build- Part Three

The mouth of the brick oven needs certain proportions in order to both keep the heat of the fire within the oven and provide convenient access when baking.

A wooden form is used to support the arch bricks during fitting and assembly but can be removed within minutes of completion due to the supporting strength of the mortared buttresses on either side.

Cleaning up mortar with a sponge and water follows the mortaring process.  Mortar joints here and elsewhere on the oven need not be more than one tenth of an inch.

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