EASY PERLITE OVEN - Part 1 - Building the form TUTORIAL

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Food Related

6 жыл бұрын

Creating the main form for our Perlite Pizza Oven
SMASH THE THUMBS UP IF THIS VIDEO WAS USEFUL... :-)

Пікірлер: 71

@scientes9552 5 жыл бұрын

Good job, man! Respect from Russia

@pondturtle4972 5 жыл бұрын

WHAT'S "PERITE" ?? ….OOOHH Perlite .. Kay BTW... this is the BEST "gym ball" oven build I have watched !! Out of 12 videos … the others were NOT detailed eg. how to fit tunnel form to the compound curve of ball … In Jamaica, building one on the remains of my first smokehouse …

@foodrelated 5 жыл бұрын

pond turtle thanks! That’s what I was going for. Good luck with your build.

@pvkappel 4 жыл бұрын

your amazing man, thanks. Starting soon myself!

@foodrelated 4 жыл бұрын

Haha thanks

@conkshell9445 4 жыл бұрын

Left out the "L" in "perite" and forgot all abt the "oven" …. otherwise, a great vid subbed and liked ...I'm looking at a 100l bag of Perlite across from my arm chair.. with evil intent

@randywald8537 2 жыл бұрын

Finished my perlite oven this last summer and it has been so fun! Great pizza! Thank you so much for giving me such great ideas. I've been hesitant to use it in our cold Minnesota winter fearing it will crack. On the other hand, it should be ok, since I've used it many times so the moisture should be gone. Has anyone tried their oven in the teens, or single digit (Fahrenheit) weather?

@foodrelated 2 жыл бұрын

Should be fine as long as you warm it up slowly.

@Leviblack12 2 жыл бұрын

Also from Minnesota! Did you use it in the winter? Did it hold up?

@micro963 2 жыл бұрын

Thank you for sharing the video👍👍👍👍 is perlite and cement food safe?

@gibaslam7665 6 жыл бұрын

Great timing. I’ve been watching the videos from your first build recently as I’m wanting to build my own. I have a Uuni 2S which is handy but a bit too small for heavy use. What size exercise ball did you use? When will the next part of the build be uploaded? Cheers!

@foodrelated 6 жыл бұрын

Gibran Aslam It was a 60l ball. Should have the next vid up next week. Thanks for watching.

@TomaszPlawski 6 жыл бұрын

Gibran Aslam I did a similar build and when it comes to the ball size - get the largest you can get, mine was 85cm which I pumped to the extreme and reached almost 90cm diameter

@sjoerdvanderhelm2285 5 жыл бұрын

Thanks very much for this tutorial, really helpful! Just 2 more questions: what's the size/depth of your tunnel? Is it around 15 centimeters? And how much concrete do you thinks is needed for a 65 cm fitness ball oven? It comes in bags of 10 kilograms, but i have no clue of the amount i need. Thanks again!

@foodrelated 5 жыл бұрын

Sjoerd van der Helm the total length of the tunnel from the ball to edge of the door form is 250mm. For a 65cm ball of you have 100l of perlite and a standard 40kg bag of cement that will make enough for the whole oven and door with some to spare. Hope this helps.

@sjoerdvanderhelm2285 5 жыл бұрын

tompeyton1 thanks!

@TheOakTree2 10 ай бұрын

Hi Tom is a 52cm diameter ball too small, should i get a bigger bal,l we are worried cos the only fire bricks available here are 2 inch thick ? thanks for your help x

@stephenflood4526 4 жыл бұрын

Any chance of the full list of materials,cheers I'm going to give it a blast,tks😉👍

@foodrelated 4 жыл бұрын

In the description (Part 2 video)

@carolinaurbanprospector8725 4 жыл бұрын

Hi Tom-do you have a video that explains how to build the door?

@samuelevinti 2 жыл бұрын

Hi and thanks for your great videos! I'm planning to do this with perlite and white cement as you did, possibly with a bottom layer made of the same material. Do you think I could just put it on an outdoor table which has a top made of 5 cm thick glued beech wood? I'm sure it can bear the weight easily but will the wood be damaged by the heat? Thanks, Samuele

@foodrelated 2 жыл бұрын

We use a layer of sand and firebricks

@andrewmeikle785 4 жыл бұрын

Hi Ive been watching your series on the pizza oven builds and you seem to be able to produce these easily so I would like to call on your expertise. I recently tried perlite and a product called ciment fondu ,but after a day of drying it failed massively The mix looked good and was easy to mould my wall thickness was 50 mm , would you think my wall is too thick for a single mix or be more inclined to up my water content or perhaps just stick to portland cement . Any advice would be really helpful.

@foodrelated 4 жыл бұрын

Thanks for watching! I have never used ciment fondu so I’ve no idea of how it would turn out. All I know is it is alternative to Portland... I don’t think your wall was too thick, 50mm would be fine, but perhaps your mix wasn’t quite right. Do a small test brick with quantities by volume and see what works. Sorry I can’t be of more hell than that.

@mikeainslie6779 4 жыл бұрын

Making one at the moment but sadly didn’t take time with mix kept sliding down the ball am ready now to try again any tips 😁

@foodrelated 4 жыл бұрын

Work from the bottom up, make sure your mix isn’t too wet.

@scottbreaux8501 3 жыл бұрын

Is it possible to use an angle grinder to smooth out parts of the inner dome? My form around the "tunnel" of my oven split and left a 3inch blob sticking out into the tunnel area. Is the perilite strong enough to put a grinder on it to get rid of the glob or will it cause the whole dome to crack?

@foodrelated 3 жыл бұрын

Yeah I should think so. Use a sanding disc.

@greco345 4 жыл бұрын

Hi Tom. Was wondering about an i upgrade I'm thinking about. Wanted to add a layer of fireclay or clay around the dome. What you think? Also how about 25mm firebricks on the surface?

@foodrelated 4 жыл бұрын

George Melanitis if you think it will work go for it. I’m all for progress!

@greco345 4 жыл бұрын

OK cool. I'm gonna build one like yours with perhaps a layer of clay before the perlite. And then thinking of the firebrick base. Worried about weight though in order to keep this portable

@carolinaurbanprospector8725 4 жыл бұрын

How heavy is the oven when complete? Are you Letting it cure inside? I have an oven that’s cracked and needs replaced and I was wondering if I could build it on the existing foundation/platform outside.

@foodrelated 4 жыл бұрын

About 25-35 kts depending on the thickness. I cure inside just as we have the space but you could do it outside (covered). Yes easy to put on existing platform.

@mikeainslie6779 4 жыл бұрын

What are your thoughts on a 6 Perlight 2 white cement have tried a small mix and it looks good feels a good texture bit smoother could this work 🤔

@foodrelated 4 жыл бұрын

Worth a test brick.

@mikeainslie6779 4 жыл бұрын

What would you recommend for a good test

@brettcaldwell3278 3 жыл бұрын

How long does this perlite oven retain heat? Without refractory concrete or brick, does it have much thermal mass?

@foodrelated 3 жыл бұрын

You’re correct. Not a huge amount of thermal mass, and therefore only stays hot for 2-3 hours post firing.

@PVflying 4 жыл бұрын

Hi, how much do you think is a sensible budget to build a complete oven? Also, how many litres of perlite did you use in the complete build?

@foodrelated 4 жыл бұрын

There are a few variables but here is a breakdown assuming you have a few bits of off cuts to make the form etc NZ$$ Perlite 100 litres - $65 Cement - $25 Chimney - depending where you get it $50 Firebricks for base - $60 That’s $200 NZL But you could get firebricks for free and the chimney for free if you look around and look for alternative materials

@PVflying 4 жыл бұрын

Food Related thanks! But is the chimney strictly necessary? I’ve seen commercial ovens with just a wide opening at the front. Google “Delivita pizza oven”. No chimney at all and a £1,200 price tag, so they ought to work. I will likely replicate the shape of their oven in my diy homebuild version. They have a higher floor than many others too.

@tazhowse1375 6 жыл бұрын

Hi Tompeyton, I have watched your videos on making the vermiculite pizza oven in preparation of making my own. Now seeing this Perlite one i wondered if there are any advantages over which material to use. being as you've used both, Which one would you say is best? Do either of them have risks of cracking? if so, can anything be done to avoid cracking? Many thanks.

@foodrelated 6 жыл бұрын

Taz Howse I haven’t tested this oven yet but it certainly seems like an easier material to work with.

@conkshell9445 4 жыл бұрын

Vermiculite holds water, which is a no-no in this application...whereas, perlite does not ..AND, as Tompeyton1 says, its easier to work with...

@timbarr1438 4 жыл бұрын

I have access to refractory cement. Any idea on what ratio by volume of perlite to refractory cement/water?

@foodrelated 4 жыл бұрын

Not sure as it would depend on the product, but my best advise would be to make a small test brick with the ratios I used with Portland and go from there.

@SQ_og 5 жыл бұрын

Which worked better perlite or vermeculite for cooking

@foodrelated 5 жыл бұрын

OCFarmer don’t know yet as the perlite oven needs to cure for a few months.

@almath9987 5 жыл бұрын

@@foodrelated hi can you please give a update on what material works better? Was one easer to work with?

@foodrelated 5 жыл бұрын

@@almath9987 I would say Perlite was definitely easier to work with than Vermiculite. When it sets up and dries it just feels stronger as well.

@haptamusklobas572 3 жыл бұрын

Hello, which diamerer of gym ball did You used ? Thanks :-)

@foodrelated 3 жыл бұрын

80cm However you can over inflate to make the dome bigger...

@michaelgodette3740 2 жыл бұрын

Maybe a scribed might help making your tunnel fit the ball?

@foodrelated 2 жыл бұрын

Thanks for watching

@juancubaabisrror3636 6 жыл бұрын

How much verticule did you use

@foodrelated 6 жыл бұрын

juan cuba abisrror about 20-25 litres for the first coat

@pondturtle4972 5 жыл бұрын

DID YOU HAVE A PROBLEM WITH THE SURFACE OF THE BALL MOVING ?? OR IS IT JUST THAT IT NEEDS TO BE FILLED "OVER-PRESSURE" .. THE INFLATOR THAT CAME WITH MINE COULD NOT GIVE A "NON-COMPRESSIVE" SURFACE … ie. FINGER EASILY SUNK THE BALL'S SURFACE

@foodrelated 5 жыл бұрын

pond turtle I just inflated it so it was hard. I used an air mattress pump to get it hard enough.

@leonardog7714 3 жыл бұрын

hello what are the measurements of the oven door

@foodrelated 3 жыл бұрын

The height of the door is related to the height of the top of the dome. The door should be one third the height of the dome, so for example if the top of the dome inside was 1m high your door would be 33cm. This is to allow convection inside the oven. Our door is approximately 20cm high and 30 wide.

@leonardog7714 3 жыл бұрын

@@foodrelated thanks

@DConnor799 3 жыл бұрын

Can you leave these ovens outdoors in the rain?

@foodrelated 3 жыл бұрын

Yep

@DConnor799 3 жыл бұрын

@@foodrelated good man yerself! Missing one last ingredient to make this tomorrow and that's the plastic for the tunnel! Hard to get about Belfast, likely harder on a Sunday... Thanks for the vids