The Stone Bake Oven Vento Render Manual

© The Stone Bake Oven Company 2014. All rights reserved.
Vento Render Build Manual
The Stone Bake Oven Company
www.thestonebakeovencompany.co.uk
0845 834 0252 [email protected]

© The Stone Bake Oven Company 2014. All rights reserved.
Vento Render Build Manual

© The Stone Bake Oven Company 2014. All rights reserved.
Stage 1
Excavate ground in chosen
position, following the dimensions
given in the drawing.
Place shuttering board into
position as shown, using shuttering
pegs to stregthan the shuttering
board. Once secured, place a
waterproof membraine into the
shuttering.
Stage 2
Place 4 half bricks into the
shutterd foundations, to suport
the rebar mesh.
Cut the rebar mesh to size so it
ts tightly into the foundations,
resting on the half bricks as
shown.
Once the rebar mesh is in place
add your concrete mix, make
sure the nished surface of the
concrete foundation is levelled.
Leave concrete at least 24hrs to
set.
1700 min 1600 min
150
Waterproof membrane
Shuttering boards
Shuttering boards
Shuttering pegs
Shuttering pegs
Waterproof membrane
Half brickRebar
Poured concrete mix

© The Stone Bake Oven Company 2014. All rights reserved.
Stage 3
Once the concrete has fully set, lay your rst cousre of dense
concrete blocks, following the footprint of the drawing on the right.
Once your rst block course is in
place, using the drawing above as
reference, check that the blocks
are in the correct position.
Continue to add a further three
courses of blocks to the rst course
as shown in the diagram on the left.
The blocks will be 4 courses high.
Stage 4
Now start to lay the outer brick course, following the footprint in the
diagram on the right.
Again, before proceeding, check
that the rst brick course is correctly
positioned.
Add a further 9 courses of bricks untill 10
course brick height has been achieved.
Now add the Catnic lintel as shown
on in the diagram on the left, this may
need to be cut down by an angle
grinder.
1380 min
1700 min
110 min
110 min110 min
110 min
1480
110 min110 min
3D
NOT TO SCALE
11/2 bricks11/2 bricks
1600 min
1700 min
Catnic lintel
100 x 100 x 1370
10 brick courses
3D Impression
NOT TO SCALE

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4 brick courses
3D Impression
NOT TO SCALE
Cement board
Stage 5
Lay a further 4 courses of
bricks, over the catnic
lintel and around the brick
perimeter, as shown in the
diagram on the left.
You may need to use a
temporary timber support
under the catnic lintel
to stop the chances of it
exing before the mortar
between the bricks has
set.
Stage 6
Once the previous 4 brick courses
have fully set, measure and
cut a piece of 12mm concrete
shuttering board, so it tightly ts
into the outer brick perimeter.
This board will be supported by
the dense concrete blocks.
If there are any gaps you can
use some left over off cuts
of waterproof membrane to
prevent any concrete seepage.

© The Stone Bake Oven Company 2014. All rights reserved.
Stage 7
Like the concrete foundations, using 4 half
bricks, position towards the corners within
the brick parimeter. As shown in the diagram
on the left.
Cut the rebar mesh so it tightly ts within the
brick parimeter, then place onto the 4 half
bricks.
Add concrete to the shuttered enclosure.
Make sure that the concrete hearth is fully
levelled.
Stage 8
Allow 24hrs for the concrete hearth to fully set. Place the 3
calcium silicate insulation boards onto the concrete hearth,
place an equal distance from each side and 200mm from
the front of the brick base, as shown below. You will need
to cut the calcium silicate boards to make them t, this can
be done with a wood saw.
Cement board
Cement board
Half brick
Half brick
Rebar
Rebar
Poured concrete mix level to brickwork
3D Impression
NOT TO SCALE
200
=
=
3D Impression
NOT TO SCALE
Oven footprint

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Calsil
100
200
Oven base
1502 min
1202
3D Impression
NOT TO SCALE
Oven front base
Oven rear base RH
Front section 1st
LH rear 2nd
RH rear 3rd
Stage 9
Place the front oven base segment
down onto the calcium silicate
insulation board, make sure the oven
base is completely centralised and
exactly 200mm from the front of the
brick base.
Once the front base segment is
set in postion, place the rear base
segments against the front segment,
connecting them, ensure that
once you have connected the rear
segment to the front, that is hasnt
been knocked out of postition.
Once all three segments are in place,
measure again making sure they are
fully centralised and 200mm from the
front of the brick base and 100mm
from the back of the brick base.
Please refer to the postion diagrams
on the opposite page. It is improtant
to follow this step accurately, ensuring
the following brick courses have room
to be laid.
If there is any indescrepancy to the
base pieces, you can use sand to
bed them in and create a level nish.

© The Stone Bake Oven Company 2014. All rights reserved.
Stage 11
Place the ue length into the oven. You can use a different
ue conguration if preffered, see the next step for an
example.
3D Impression
NOT TO SCALE
Stage 10
Place the dome onto the base of the oven,
no mortar is needed to bed this although can
be used if you require. Using a damp sponge,
generously dab water on the joint line in the oven
dome. Generously apply re cement to ll the
joint lines in the oven dome surface. Do not ll
inside the oven. Once the re cement is applied,
check the seal of the oven by lighting a small re
with two pieces of newspaper. Check for smoke
leaks, if so, re cement the gap.
3D Impression
NOT TO
SCALE
Please note that it is optional to have the
bends in the ue system, a standard straight
500mm length ue is standard practice, this
just gives you a different aesthetic nish.
Using a saw, trim off the excess calcium silicate board as
shown in the diagram above.

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Tiles
(flush with hearth)
10mm mortar joints
Ensure 25mm here
(Reduce mortar joint if necessary) 

14th brick course
70mm oven base
25mm Calsil board
Add a course of bricks shown on the left
as the inner course, these are added to
the sides and front directly inside the outer
course.
Once the inner course has been laid, add
the outer course of bricks, nish by adding
bricks to the oven base as below.
Ensure a 20mm step is achieved from the in-
ner brick course to the oven base as shown
below.
Stage 12
Stage 13
Once the inner and outer bricks have be laid, you
can place a prefabricated archway (available
from various online retailers) into position ensuring
the internal contour of the arch is perfectly
aligned with the internal oven entrance. Use
mortar under the feet of the arch if it needs raising
slightly. Place some re cement behind the arch
once it is set in place as shown above.
No mortar required~200mm
Outer brick course
Inner brick course
Ensure 25mm
Pre cast arch
3D Impression
NOT TO SCALE
Outer brick course
Inner brick course
Fillet seal 
joining faces
at rear
Alternatively, you can create your own custom
archway using half bricks and cement to brick
around the oven opening. This is often a cheaper
option too!

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Stage 14
Once the arch is set in place, lay your
chosen tiles around the oven as shown
in the diagram on the left, use suitable
outdoor tile adhesive, it does not need
to be heat resistant.
Next using a tile and concrete drill
piece, drill holes to accommodate rawl
plugs, every 150mm, then screw in eye
screws or hooks to attach the mesh to
in the next step.
Drill holesevery 150mm -200mm approximately 50 - 60mm from ovenw all
ALTERNATIVE FLUE CONFIGURATION
If you require an alternative ue conguration,
purely for aesthetics, please contact a member
of The Stone Bake Oven Compnay for more info.

© The Stone Bake Oven Company 2014. All rights reserved.
Stage 15
Once you have laid your tiles of choice
loosely place your insulation material
around the oven, you are using the in-
sulation not only for insulation purposes
but to generate a aesthetic shape. If
you have been provided with a box of
brefrax from The Stone Bake Oven Co,
you may need to still add additional
glass bre insualtion to generate your
chosen shape. Standard glass bre loft
insulation can be used.
Once you have loosely laid the insula-
tion around the oven attach chicken
wire to the hooks that you earlier drilled
into, pull the chicken wire around and
form your shape, you can pack insual-
tion in if your shape is not even, once
a satisfactory nish is achieved, tie your
chicken wore with cable ties to hold in
place.
Pull the chicken wire around the ue as
shown in the diagram.

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Stage 16
Once your chicken wire is saey in place and
your desired shape is achieved, attach the
bottom of a piece of plasters lathe to the
hooks earlier inserted, then, as shown on the
leftm, with an angle grindermake incisions in
the lathe, stopping around 150mm from the
bottom of the lathe, this will aloow you to fold
the lathe in on itself and mould to your shape.
Fold all the lathe in onto your chicken wire and
apply with cable ties to hold in place. Do this
untill all the lathe is supported. Apply the lathe
to the top of the arch, so the render can be
applied to the front face of the arch, as shown.
You are now ready to render your oven.
150mm approx.

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Stage 17
Apply your render to the mesh, this render can
be sand and cement, 4 parts plastering sand,
1 part cement, a glug of PVA.
With a trowel apply this to the mesh as shown,
until the entire oven is covered. Wait for the
render to be 90% set and then wipe it over with
a damp sponge in order to work out the trowel
lines.
Once the render has dried this can be painted
with a standard masonry paint to protect it
from he elements.

© The Stone Bake Oven Company 2014. All rights reserved.
Notes