web analytics
Floating Oven Floor? - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Floating Oven Floor?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Floating Oven Floor?

    does anybody have experience with the design shown in the picture attached? The foundation of the oven usually laying on top of the base walls is here "floating" between the walls and is tied into the walls with rebar.

    I'm trying to find out if this is a good way to go.
    The reasoning is that by "disconnecting" the floor from the walls of the base you create a thermal barrier. That in essence helps to reduce heat leaks from the oven itself.
    I'm concerned about the stability of such a design. Is it worth it?
    Thanks so much
    Attached Files

  • #2
    Re: Floating Oven Floor?

    Vincent, it's a neat concept, but with the pompeii style oven you're already in trouble if the heat makes it through your underoven insulation into the concrete layer. I could imagine with a high thermal mass bread oven that having a thermal break between the concrete table and the sides of the stand might have value. Usually that design includes insulation under the concrete pad. So if your intent is pizza or even a home bread oven that you plan only one or two batches of bread, it's not likely worthwhile. Your insulating layer under the hearth firebricks does far more to stop heat loss. The bigger decision is perlite or vermiculite concrete vs a product like superisol.



    • #3
      Re: Floating Oven Floor?

      I have experience with it, and have done it twice. It's quite unusual, and it requires a lot more work that the hearth design in with the Pompeii Oven. That hearth has the concrete layer on top and the vermiculite underneath, which you do not want in a pizza oven (either commercial or residential).

      So the good news is that you don't have to do it. The hearth described on the Pompeii plans works great, and is a lot easier to build.

      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Floating Oven Floor?

        Wow, that's not a good idea. Rebar seems strong, but mostly in tension. Putting huge lateral forces on it doesn't seem like a good idea. Also, what if something goes wrong? An accidental fire in the wood storage area could turn the only support for the oven into licorice.

        In concrete work, rebar is buried in the concrete fully, to prevent moisture, rust, swelling, and concrete failure. Having the rebar stick out violates that concept as well.

        Maver has it right: with modern insulation, there's no reason for the support slab to get hot at all.
        My geodesic oven project: part 1, part 2


        • #5
          Re: Floating Oven Floor?

          Great! Thanks for the quick replies. I had a feeling you would say what you said.

          As we are planning to bake Pizza, pan fry meats , but bake breads sometimes also I have my eye on the barrel design attached.

          It also seems to reduce the brick cutting if compared to the dome design.

          Would that be a good choice?
          Attached Files


          • #6
            Re: Floating Oven Floor?

            If pizza is at the top of the list, don't choose the barrel vault. They take more time and wood to heat up, and are hard to keep at pizza temperatures.

            why italian wood fired ovens round

            The round oven looks harder to build, but people who've built both report they're about the same.
            My geodesic oven project: part 1, part 2


            • #7
              Re: Floating Oven Floor?


              Mine is an Alan Scott design barrel vault oven with a floating slab, a 4' x 3' cooking floor and very high mass. However, it was built specifically for bread in commercial quantities. I can't agree that the "exposed" rebar is subject to rust, because it's covered with 4" block to form the enclosure walls. For my purposes the thermal break is a good feature, but for yours I think not. If I was building an oven strictly for home use, I'd go with the Pompeii design and use as much ceramic insulation as I could afford. It's much, much easier to build, although with it you do get involved in more cutting than with a barrel vault design. Have a look at the finished oven pics in the gallery for my oven. Stick with the Pompeii; you'll be glad you did.

              "Made are tools, and born are hands"--William Blake, 1757-1827