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



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.
- 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.

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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Oven floor insulation

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  • Oven floor insulation

    My oven was built by a mason. The floor is fire birck over 3" mortar slab over corrugated metal. I want to insulate the undersurface which is the ceiling of a closed wood storage area. Any suggestions?

  • #2
    Re: Oven floor insulation

    I dont think that really is going to do much for you. You want to isolate the firebrick from the slab so that the slab doesn't absorb the heat from your firebrick.


    • #3
      Re: Oven floor insulation

      Thanks for the reply.
      I can't do that since the oven is finished. Won't the slab store and release heat?
      I have noticed that when I heat the oven to 900-+ I have to let the floor cool to 750+- Or the bottom of the pizza will burn.
      If I put 8 loaves of bread in at less than 650 the oven temp drops quickly and I don't get the "burn" that provides that special flavor.
      What are your experience?


      • #4
        Re: Oven floor insulation

        Don't hire a mason to build an oven, hire an oven builder. You are pretty much SOL without a rebuild, but all is not lost, just accept it for what it is and learn to maximize what you have.


        • #5
          Re: Oven floor insulation

          As my experience increases, my results become more consistent.


          • #6
            Re: Oven floor insulation

            If you haven't already, buy an IR thermometer and learn the characteristics of your oven. After a while you won't need it, so buy a cheap one.


            • #7
              Re: Oven floor insulation

              I have one and have had this oven for 2 years. I only seem to learn from my mistakes. It it works by luck, I don't know what is right.


              • #8
                Re: Oven floor insulation

                If my oven had no floor insulation, I would build the fire on a grate and keep the ashes cleaned from the floor during heatup.


                • #9
                  Re: Oven floor insulation

                  I think I am going to buy ceramic board and instal about 6" under the floor. That should be enough.


                  • #10
                    Re: Oven floor insulation

                    Under the concrete slab is wasting money. If you can raise the firebrick and install a couple of inches BETWEEN the hearth and slab you are golden.


                    • #11
                      Re: Oven floor insulation

                      That would be almost a rebuild and the oven is function well.


                      • #12
                        Re: Oven floor insulation

                        Right, so insulating the slab is a waste of time and money.


                        • #13
                          Re: Oven floor insulation

                          Insulating the hearth and thereby raising its height will change the ratio between the door height and the height at the top of the oven. Many books quote a definitive measurement of the door height to be 63 per cent of internal height of the oven. This proportion has its origins in a book " bread ovens of Quebec" were this was an average of measurements of many ovens were the door height to oven height could vary from 44 per cent to 87 per cent.
                          So if insulating changes the magic 63 ratio I would not panic as long as it is close to 2/3 of oven height . Yes I have a mate who has a barrel oven with an internal chimney and a door height to oven internal height of ( trust my memory here) about 50 per cent. Yes he flashes it up with the chimney open but after the fire takes well, he caps it off and the oven works better and uses less wood and time till heat up than it does with the chimney uncapped.

                          Regards Dave
                          The bread ovens of Quebec, National Museums of Canada , Ottawa . Lise Boily & Jean-Francois Blanchette 1979
                          Last edited by cobblerdave; 10-15-2012, 02:52 AM. Reason: spelling (again) fat Fingers and mobil phones!
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