web analytics
Insulating an oven hundreds of years ago - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Insulating an oven hundreds of years ago

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Insulating an oven hundreds of years ago

    I'm planning to build an oven here in Thailand when a friend comes to visit me in January. I'm wondering if anyone on these threads has used traditional ways to insulate an oven. There is mention of a clay insulation for ovens excavated in Italy, but I'm wondering if anyone has considered rice husk ash. It is a common ingredient in hibachis here in Thailand.

    "Rice husk ash, an agricultural waste material, is available in large quantities in the rice paddy growing countries of the world at little or no cost. This ash is highly porous, mostly silica and possesses refractory and thermal insulation properties. It is therefore an attractive starting raw material for the manufacture of low to moderate cost thermal insulations for dryers, ovens, kilns and furnaces, including those employed in the ceramic industry."

  • #2
    Re: Insulating an oven hundreds of years ago

    I think I've read some where that Pumice has been used in some parts of Italy as insulator in ovens.

    Comment


    • #3
      Re: Insulating an oven hundreds of years ago

      Originally posted by Laku View Post
      I think I've read some where that Pumice has been used in some parts of Italy as insulator in ovens.
      Yes, I've heard that too. Pumice was also used by the Ancient Romans in the construction of the Pantheon dome. They used the pumice, carted all the way from Pompeii to Rome, for the upper sections of the concrete dome. Being so light it was a suitable aggregate for the job. They knew what they were doing, it is an awe inspiring building.
      Give the rice husks a go you may be on to something. It may work even better if the rice husks were used unburnt.
      Last edited by david s; 10-28-2012, 05:54 AM.
      Kindled with zeal and fired with passion.

      Comment


      • #4
        Re: Insulating an oven hundreds of years ago

        Ash is generally a good insulator. How much you need for an oven...who knows? Probably just fill an enclosure the same way vermiculite and perlite is used.

        Comment

        Working...
        X