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Smaller Oven - Hearth / Structural Insulation ? - Forno Bravo Forum: The Wood-Fired Oven Community



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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Smaller Oven - Hearth / Structural Insulation ?

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  • Smaller Oven - Hearth / Structural Insulation ?

    Does the structural concrete of the hearth play a large role in the amount of insulation that hearth will hold or is it primarily the insullation layer that holds the heat? I am going ot use the oven primarily for delicious pizza.
    I apologize if this sounds like a rhetorical question.

    Also, what would be the approximate thickness of the insulating layer needed for a 26-32" dome?

    I am really trying to cut down on weight, but definately NOT at the cost of losing insulation.

    I am in the engineering process of trying to build a smaller and portable, yes portable, pompei oven. i think that it can be done although my cost calculations have the foundation materials for the portable costing as much if not more than the back yard version. However i live in the city and i am a renter, so my project will have to come with me

  • #2
    Re: Smaller Oven - Hearth / Structural Insulation ?

    Your firebricks holds the heat. The insulation keeps the heat from leaking out and into your structural concrete. You should strive at achieving a design were the concrete structure is kept as cool as possible.



    • #3
      Re: Smaller Oven - Hearth / Structural Insulation ?

      A truly portable oven, one on a trailer or truck that you can take to events, is subject to a lot of vibration. It suggested that a modular oven is much better for such an application, as it has many fewer elements to vibrate loose.

      If you're just wanting an oven that can be transported when you move, then I think you could get away with a pompeii on a substantial wheeled steel cart.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Smaller Oven - Hearth / Structural Insulation ?

        If i put it onto a steel cart, would i have to pour any structural cement of just go directly into the super isol or vermiculite mixture insulation layer.

        Also, what type of insulation do you prefer - the isol or vermiculate. i was thinking of a combo - 2" of isol within a 4.5 vermiculite/porland layer - 6:1 ratio if i remember correctly

        Dmun, the geo project is unreal, absolutely an amazing piece of work. it just might be my next project.