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Photos of Thermal Break - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Photos of Thermal Break

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  • Photos of Thermal Break

    I've gotten to the stage where I need to decide if I should put a thermal break in the entry/floor to my oven...

    Ideas and thoughts on the back of a picture would be greatly appreciated!

    M.

  • #2
    Re: Photos of Thermal Break

    It's not hard to do on the floor. A small gap filled with insulating firebrick, these are available at a ceramics supply or even a break in the firebrick will minimize the heat flow. Here is what I did.

    The "L" shaped block is rigid insulation and is held a bit lower than the entry grainite and the oven floor bricks and is filled in by a thin layer of ash. This low gap helps avoid the soft rigid insulation from being abraded by firewood, and cast iron casseroles and cleaning the oven of ash.

    There are other materials to choose from, I used what I had at hand and selected the grainite for easy cleanup and to match the exterior work surfaces.

    Chris

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    • #3
      Re: Photos of Thermal Break

      here is how I did mine. Ran this shape all the way across the inside edge of the flue arch so that there was a gap between the two. Then I stuffed the backside with CF rope, and the front side with CF caulk

      Seems to work well. I should not have cut those bricks so thin though. I corrected that on all the other courses.
      My build progress
      My WFO Journal on Facebook
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      • #4
        Re: Photos of Thermal Break

        Interesting, thanks!

        I just ordered a batch of "grade 23" insulating bricks; serviceable to 1300C.

        I was thinking of just making the arch holding up the chimney out of these - but am concerned about how they hold up to abrasion (especially on the floor!)

        I must ask - what is CF caulk, and where did you find it?!

        M.

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        • #5
          Re: Photos of Thermal Break

          I got the caulk at NWironworks.com. they can be a bit slow with the delivery, but it was the only place I found it
          My build progress
          My WFO Journal on Facebook
          My dome spreadsheet calculator

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          • #6
            Re: Photos of Thermal Break

            The insulating bricks are not going to hold up to any wear and tear. We use to cut them with a hand saw when building a kiln. I meant to relate that you could replace the Insulating board with insulating firebrick and as long as it's out of contact with firewood or cookware or cleanup tools it should be good for a long time.. As a chimney, I can't comment on how long these might hold up.

            Sorry if I wasn't clear..

            Chris

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