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insulation - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

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.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- 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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  • insulation

    Hello there, I have finished my oven and tried it out a few times. the floor is fire bricks on top of 2" of castable insulation sat on top of 4" of concrete with a cavity under to provide storage i have noticed after been up to temp for a while the underside of the concrete gets up to 54*C (130f) is this normal ?? seems a lot of heat loss to me. Could i place a sheet of kingspan under the concrete to insulate it ??. I also (like a fool) ! let my 4" concrete oven floor into my blockwork by 1" so when hot i get the tiniest of cracks going 6" down the back wall of the base ! but when cool disappears again am i worrying too much?. Any comments would be appreciated

  • #2
    Re: insulation

    The 2" castable insulation is what? Some sort of vermiculite or perlite concrete (I'm not asking which of the two, I'm asking if that's what it is)?

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

    Comment


    • #3
      Re: insulation

      yes perlite i think, I was advised to use it by a boiler/ refractory engineer he supplied me with both rescocast, and litewate 600.
      http://www.rescoproducts.com/pds/Res...%209%20PDS.pdf
      Technical Specification Datasheet Level 3
      I hope thats some use thanks for your reply

      Comment


      • #4
        Re: insulation

        CJT's insulation layer may be vermicrete, but there are a number of castable insulation products available like Versaflow or Kast-o-lite which are manufactured by Harbison-Walker. These are designed to work at 2600F - 3000F and rely on the chemically-created air pockets inside the cured refractory concrete to work.

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        • #5
          Re: insulation

          If your oven is new it is most likely that there is still quite a deal of moisture trapped in under the floor. Because heat rises iy takes a long time to get this moisture out. The remedy is to just keep firing. You should find that the more ypu use your oven the less heat will penetate through the floor, as wet insulation doesnt work well. Two inches of insulation is less than that recommended. Keep cooking.
          Kindled with zeal and fired with passion.

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          • #6
            Re: insulation

            My thought, as reflected by david s is that 2" vermicrete/perlcrete is a bit on the shy side. Insulating "boards" of various types are often used at that thickness but such materials have greater insulative power than vermicrete and perlcrete. I used 3" of board myself (InsBlock 19).

            You're probably okay though, keep drying it out.

            Website: http://keithwiley.com
            WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
            Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

            Comment


            • #7
              Re: insulation

              CJT,
              Thanks for the spec sheet. I'm wondering, did your refractory engineer advisor specify 2" thickness? How many pounds of material did it take to get that 2" thickness? You wouldn't have any pics of it would you?

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              • #8
                Re: insulation

                I could kick myself now, 2 20 kg bags if i remember (88lb) It all is a bit of a blur now i wish i had written more stuff down. Im working on some pictures, need to reduce there size as they are too big @ moment to load !

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                • #9
                  Re: insulation

                  Although, tonight had another fire grilled some sausage and batch cooked a load of meatballs and now just taken some bread out which looks and smells fantastic (should i be doing this on a week night ?!!!)

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                  • #10
                    Re: insulation

                    Man, I'm hungry! Can't wait to see the pics.

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                    • #11
                      Re: insulation

                      just working out the pics thing more to follow

                      Comment

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