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Help, confused about oven isulation... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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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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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Help, confused about oven isulation...

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  • Help, confused about oven isulation...

    Hi, my name is Jean, I was hoping someone could help me with some steps to insulating an oven. My oven size will be 48.5x47x37, I will be using heat stop 50 (thats whats available in my area). Do I put a layer of heat stop 50, then insulfrax, then another layer of heat stop 50, or can I just do the heat stop 50, with insulfrax, then stucco. If someone could give me the proper steps in insulating my oven it would be greatly appreciated. I will be using the oven mainly for pizza and roasting, I would need to have the oven hot for about 5 hrs at most. Thanks

  • #2
    Re: Help, confused about oven isulation...

    Heat stop 50 is a refractory mortar dry mix. It sticks firebricks together. It's one of the best products for that. It's used because it has a high resistance to heat, and strength. It has no insulating value at all.

    Insulfrax is a brand name of refractory insulation, it comes as a blanket. Typically a couple of inches of this is used, then a layer of vermiculite or perlite concrete. These are the insulation.

    What goes on top of this is just for waterproofing. There is no reason to use refractory mortar here, it's really expensive. Most builders just use a layer of ordinary stucco if they are building an igloo style oven.

    Good luck with your project. Let us know how it goes.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Help, confused about oven isulation...

      Thanks dmun for a fast response, so I can use the heat stop 50 for the dome, then insulfrax for insulation, then waterproofing, such as stucco. Do I have to use vermiculite or perlite, or can I just double up on the insulfrax?

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      • #4
        Re: Help, confused about oven isulation...

        Hi Jean,
        I just finished my Pompeii and shown on the forum:

        http://www.fornobravo.com/forum/f21/...-4-a-2045.html

        (permalink #8)
        I have tried to describe and show pictures of the build and insulation in the postings. Check them out as it gives hints as to problem areas especially when trying to plaster the insulation with vermiculite (or peerlite) cement.
        The later postings are at:

        http://www.fornobravo.com/forum/f21/...10-a-2119.html

        Hope this is of assitance to you.

        Regards.

        Neill
        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know


        Neillís Pompeiii #1
        http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
        Neillís kitchen underway
        http://www.fornobravo.com/forum/f35/...rway-4591.html

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        • #5
          Re: Help, confused about oven isulation...

          Originally posted by demona165 View Post
          Thanks dmun for a fast response, so I can use the heat stop 50 for the dome, then insulfrax for insulation, then waterproofing, such as stucco. Do I have to use vermiculite or perlite, or can I just double up on the insulfrax?
          Nope, a double layer of insulfrax is just as good or better than a perlcrete layer. You may have to cover over the blanket with chicken wire to give your stucco layer something to grab onto.
          My geodesic oven project: part 1, part 2

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          • #6
            Re: Help, confused about oven isulation...

            No problem with extra layers - just the cost....

            Where my oven had 2 layers I could put my hand on the top of the second layer when the oven was up to temp.

            Christo
            My oven progress -
            http://www.fornobravo.com/forum/f8/c...cina-1227.html
            sigpic

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            • #7
              Re: Help, confused about oven isulation...

              Thanks for all the help, I will keep u posted as to my progress.
              Jean

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