Measurements of the substructure

Size of the substructure

Now that we know the size of the oven floor and the shape of the vault, we can calculate the measurements of the substructure:

• For the length we need the sum of:
  
• the thickness of the wall of the oven mouth (approx. 20 cm) +
• the length of the oven floor +
• the thickness of the vault ( approx. 20 cm) +
• the thickness of the insulation layer ( approx. 10 cm) +
• if necessary, the thickness of the outer wall ( approx. 20 cm), depending on if you close the rear side or not

• For the width we need the sum of:
  
• 2 x the thickness of the outer wall ( 2 x approx. 10-20 cm) +
• The width of the oven floor +
• 2 x the thickness of the vault ( 2 x approx. 20 cm) +
• 2 x the thickness of the insulation layer (2 x approx. 10 cm) +
• 2 x open space of minimally 1 cm between loam layer and outer wall

The working height is equal to the height of the substructure plus the thickness of the oven floor. Usually it is between 80 cm and 120 cm depending on your size.

You can find your ideal working height by standing up with your arms crossed and measuring the distance between the floor and your elbows.