Roma
Wood Fired Oven
Installation Instructions
Version 4.0
9
©Wildwood Ovens and BBQs LLC 2009
WWW.WILDWOODOVENS.COM
323.255.6587 All specifications subject to change without notice
BUILDING FOUNDATION AND BASE
Refer to FIG. 1
MASONARY ENCLOSURE
1.
Dig a 38” wide by 38” deep trench to a depth of at
least 12 inches. Set forms around the perimeter using
2x4 or 2x6 boards held by stakes. Place rebar grid
using #4 rebar at 12 inches on center in both
directions. Place rebar dowels for masonry at 12 to
16 inches on center to a height of 48 inches. (For Frost
Zones Follow Local Codes)
2.
Pour foundation and floor as a monolith, using 1500
lbs. or higher concrete mix with 3/4” rock. Varieties of
pre-mixed concrete are readily available at your
local home center with cured strength ratings as high
as 5000 lbs. Follow mixing instructions on bag.
WALLS: (FIRST LIFT)
Refer to FIG. 2
3.
Erect two walls using 6x8x16 inch masonry blocks. Build to a height of 38” This should be where the
bottom of the shelf will be formed (see fig 2).Always allow sufficient time to dry and grout.
NOTE :
If you plan on using large natural stones for a finish, you must install stone tabs into your mortar to provide means for support
.
CONCRETE SHELF
Refer to FIG. 2
4.
Form concrete shelf using 2x4 boards and plywood. Install #4 rebar grid 12” on center in both
directions.
5.
Pour 4” minimum shelf in place using 1500 lbs. or higher concrete mix with 3/8” to 3/4” rock.
Tamper or vibrate to insure proper flow. .
Allow this to cure for a minimum of 2 weeks prior to
assembling the oven on top. Refer to instructions on concrete mix packaging for further details
.
6.
Place 1” heat stopper rigid board down on top of concrete shelf, and ensure that it is completely
level. The oven base will sit on top of this board.
