Can a terrace support a wood-fired oven/pizza oven?

[grytkonst]

Hello!

I'm interested in getting a pizza oven that weighs either around 600kg or 900kg, and I'm wondering how to determine what my fairly recently built deck can support.

Has anyone done something similar?

We have a nice part of the deck with a bit of roof that I would love to place it under, otherwise, I would find a suitable spot in the yard.

Something like this:

https://www.vedeldadstenugn.se/napoli

 

[O]

I'm interested in getting a pizza oven that weighs either around 600kg or 900kg, and I'm wondering how to determine what my recently laid deck can support.

There are two main ways

1. Test it and see if it works
2. Calculate if the deck can handle the load

has anyone done something similar?

Presumably, there have been. But this concerns your deck... So what others have done in other "similar" situations doesn't necessarily mean anything.

We have a nice part of the deck with some roof where I'd like to place it, otherwise, I'd find a suitable spot in the yard.

Whether there's a roof over it or not probably matters less. However, the decking and what's underneath have crucial significance. If the decking needs reinforcement, it has to be done. In theory, it's simple.

 

[O]

One of these: [link]

My interpretation is that the decision to get it isn't 100% made. If so, I have a suggestion to help with the process.

What I'm considering is how much one will actually use such an oven. Because it will take a while to heat it up. Or rather, I see a big risk that it will be used very little or even not at all after the first season is over. But such things are individual and hard to generalize about. What one can do is estimate how many pizzas (and other things) one will make per year. As well as what the cost per pizza will be. Then, just for fun, calculate how many years it will take before you reach the cost of ordering professionally made pizza instead.

Of course, I understand that the point isn't to save money but rather that it's a matter of experience, feeling. But the consideration then is if it's worth the money and effort, and if the space can be used better.

But if desired, it can be placed on the patio. If one wants, that is...

 

[grytkonst]

There are two main ways:

1. Try and see if it works
2. Calculate if the deck can handle the load

There reasonably is. But now it's about your deck... So what others have done in other "similar" situations doesn't necessarily mean anything.

Whether there is a roof or not probably matters less. However, the deck floor and what is underneath it have crucial significance. If the floor needs to be reinforced, then that must be done. In theory, it's simple.

Was mostly thinking if anyone has tips or experiences from a similar project.

 

[grytkonst]

My interpretation is that the decision to get one isn't 100% clear. In that case, I have a suggestion to help in the process.

What I'm pondering is how much one will actually use such an oven. Since it will likely take a while to heat up. Or actually, I see a big risk that it will be used very little or even not at all after the first season is over. But these things are individual and hard to generalize. What one can do is estimate how many pizzas (and whatever else) one will make per year. And what the cost will be per pizza. Then for fun, you can calculate how many years it will take before you are down to the cost of ordering professionally made pizza instead.

Of course, I understand that the point isn't to save money but rather that it's about the experience, the feeling. But the question becomes whether it's worth the money and the hassle and if the space could be used better.

But if you want, you can place it on the patio. If you want, the question is...

I've thought about all of this. I have a gas oven that I like but want to increase capacity every now and then (hence the larger model) and also bake bread, which I do very often.

It's for a country house and will be used on occasions where the 1-2 hour heating up is part of the charm.

 

[Fairlane]

I have no personal experience with anything similar. An acquaintance bought a simple pool for the kids and then placed it on a new deck. Full of water, it surely weighs more than the pizza oven (I don't quite remember the size of the pool), but probably over a larger area. He started filling it with water but stopped when it was half full as he felt the deck was sagging.

I think you need to show more about how the deck is built and anchored.

 

[grytkonst]

This is how it looks. I think maybe you can put a post or terrace foot where the oven will sit, but the load might need to be distributed over more beams?

 

[mexitegel]

My interpretation is that the decision to acquire is not 100% clear. If so, I have a suggestion to help with the process.

What I'm considering is how much one will use an oven like this. It will probably take a while to heat up. Or really, I see a big risk that it will be used very little or not at all after the first season is over. But that is individual and hard to say in general. What one can do is estimate how many pizzas (and whatever else) one will make per year. Also, what the cost will be per pizza. Then, just for fun, one can calculate how many years it takes before you're down to the cost of ordering professionally made pizza instead.

Of course, I understand that the point isn't to save money but rather it's a matter of experience and feeling. But the consideration becomes whether it's worth the money and effort and if the space can be used better.

But if you want, you can place it on the patio. If one wants is the question...

Such a thing naturally goes on the entertainment account. ROI can be calculated on a heat pump.

I'm also considering getting one. My youngest son's pizzas already beat the local pizzeria's by a mile. An oven like this would make the Italians flock all the way from Naples.

The load is probably not a major problem, but you want a foundation that doesn't move and cause the oven to crack. I would probably have dug out and made a "mini-foundation" according to the rules of the art. Just to be on the safe side.

 

[Testarn]

Such a gadget naturally goes on the entertainment account. You can calculate ROI on a heat pump.

I'm also considering getting one. My youngest son's pizzas already surpass the local pizzeria by a long shot. Such an oven would make the Italians flock all the way from Naples.

The load is probably not a big problem, but you want a base that doesn't move so the oven doesn't crack. I would probably dig out and make a "mini-foundation" according to the rules of art. Just to be on the safe side.

The oven stands on a concrete slab that is stable, it has lifting eyes in each corner so the stability of the foundation is probably not an issue.

To ensure it doesn't sink or crack, I would at least put blocks between the joists and new piers under the joists where the oven will stand and make sure it stands on two joists.