Brick oven lifted and transported with crane truck

Hello Rado
Thanks again for the nice building instructions!

I did not make the research before; whether the construction would hold or not, whether the oven can be lifted this way by some company and transported to our new place eventually. I only made sure that the structure was accessible from the road, so the crane could reach it.

And as I wrote before, I designed the ground slab so it only stood floated on the ground.

We ordered your building plans almost 2 years ago. Then I finished the oven. Just wanna say thank you for making the plans. It makes it much easier for us, who have no experience in building ovens. Here are some photos from the transportation that document how strong the structure actually is!

The details from up-close if needed:

Title: Jeppe’s “portable” pizza oven.
Location: Aarhus, Denmark.

Included are a few pictures for seeing the various results (but I have taken them with my Smart Phone).

A smaller version of your Swishy wood pizza oven. 140 cm wide, 160 cm deep, built on top of the ground, so I can lift it on to a truck and move it to a new location. Didn’t know ahead if it will work or not, but I was not leaving it behind, when we sold our house :-).

It’s made from leftover bricks in different tones of yellow, and the tiles on the top is used tiles.

The door is made from the wooden lid of a very old stove or pot (in Danish : Gruekedel).

I also reused a lot of old floorboards and different types of old wood material for the concrete slab moulds.

In the summer the roof is full of flower pots with herbs and flowers (the visible tiles are only in one row in each side for nice effects).

So far I have only cooked pizzas in and used it for roasting potatoes.

I like the thin crispy pizzas, with a minimum of ingredients. So I cook pizzas at a high temperature, and haven’t tested for exactly how long time you can cook pizzas in it continuously. This summer I though, I am looking forward to testing it, at a popup-pizzeria event in our garden. I’m counting on 40 pizzas, if I keep a small fire inside the oven.

The dome is insulated with 2,5 cm rock wool fire batts and 2,5 cm of ceramic fiber, and the floor is still not insulated yet, but it will be, before using it again.

People who see my oven are very impressed, and a lot of guys want one at home ;-)

I tell them that it is easy if they follow your instructions, and they don’t have to have any experience in laying bricks. I didn’t.

So once again thank you for making the instructions so easy to follow, and having the website for inspiration.

Jeppe Cramer, Denmark.