How much does one of those completed ovens weigh? I don't *think* I saw that statistic mentioned but I certainly could've missed it.
You're planning on building one at home?
Hopefully I will build a wood-fired oven in my yard. Last year I took a course at Gale Woods Regional Park near my home to build an earthen oven of clay and sand found in the southwest and most all of Central and South America based on the principles described in a book by Kiko Denzer, Build Your Own Earth Oven
. This brick oven we built at North House is of commercial capacity. So, I will be designing my own with the knowledge I gained. Interestingly, the height of the door opening to the height of the dome for both is 63%. That's the one major thing you need to know I think in designing an oven to get proper firing and combustion. The second important thing is containing and holding the heat with thermal mass adequately insulated under the hearth and over the dome or arch. Both types of designs adhere to those principles.
The weight of the oven we built at North House is somewhere between 3,200-3,500 lbs. It was built on a temporary wood timber foundation. What you see in wood timbers would normally be a masonry foundation and base in a permanent location although the completed oven at the school built circa 2003 is still on the temporary timber foundation. They lifted a timber frame structure from another class and put it over the oven and it remains that way to this day.
They have two classes each year. They will have another class this October that will have an extra day to learn how to back artisan bread combined with building the oven. The ovens are sold and shipped by fork lifting them off the temporary foundation and loading them onto a flatbed truck. Last year they shipped one to southern Minnesota for $600. They said they usually sell them in auction or cost of materials plus 25% depending on the circumstances if one of the participants wants to buy it. I talked to the owner of the Pie Place and she said she wanted a wood-fired oven like the ones built at North House. The North House, to answer Michael Hoffman's earlier question more, is probably having an effect on the food and restaurant scene in Grand Marais. The school started in 1997.
BTW, here is the earth oven I participated in building over three weeks time also built on a temporary structure - a trailer in this case to move it around the park and in and out of a barn. I take no credit for the design. The school brought in a ringer, a sculptor, to lead the final finishing design.