10. Walled Enclosures
Overview
The Gabled House, or walled enclosure, is one of the
most traditional ways to finish a brick oven. There are
examples of these ovens throughout the Italian
countryside.
The basic process for finishing your oven this way is
straightforward. Construct walls around your oven using
metal studs to a height of at least 6" higher than the top of
your insulated oven dome. Face the metal studs with
concrete board, and finish the exterior of the oven with
stucco, brick, or stone. The roof design is up to the builder,
and it can be finished with stone, clay tile or modern
composite tile.
The gap between the oven and the house walls is filled
with loose vermiculite insulation.
Instructions
Using traditional partition wall building techniques, build a
wall using a single metal stud lying flat as a bottom plate,
and two metal studs lying flat as the top plates for each
wall. Attach the bottom plate to the concrete hearth slab
using concrete screws. Set metal studs every 16" in the
body of the wall to support the concrete board.
Interlock the top two metal stud top plates at each corner
to give the structure more strength. Set two vertical studs
at each corner for a larger face to attach the concrete
board, and to give the structure more strength.
The Oven Opening
Set the location of the front wall of the oven enclosure so
that the brick arch at the oven opening projects forward by
a couple of inches. 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 board.
Finish
Attach your concrete board using metal stud screws. You
can finish your enclosure walls with stucco, brick, or stone.
The roof design can be finished with stone, clay tile or
modern composite tile. The gap between the oven and the
enclosure walls is filled with either additional FB Blanket,
or loose vermiculite insulation.
10.1. The basic walled enclosure.
10.2. The layers of a walled enclosure oven.
Artigiano Installation and Operating Manual
© Forno Bravo, LLC 2008/9. All Rights Served.
Ver. 2.2
36
