web analytics
Insulating in the base - 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

Insulating in the base

  • Filter
  • Time
  • Show
Clear All
new posts

  • Insulating in the base

    Hi Everyone
    I'm up to the insulating layer in the base of my oven. Have done my walls and a 80mm layer of concrete and am now trying to decided between another 100mm layer of Vermiculite concrete mix or a vermiculite board. Recently spoke with someone from Thermal Ceramics in Beverley and she suggested the vermiculite board. It's only 25 mm thick but she assures me that the insulative properties are the same as a thick layer of Vermiculite.
    Has anyone had experience with any of this?
    I'm pretty much over this pizza oven already and I'm not even up to the dome.
    Build a pizza oven, my husband says, it will be fun, he says. Yeah right

  • #2
    Re: Insulating in the base

    Hi Lori,
    I was in the same predicament as you and decided to go with both. My reasoning was it is easy to do this now, but very difficult to change after the oven is in place.

    Check out my blog detailing the build. What I did was make a 2" thick mold of the pizza oven and put that into the concrete base. Filled it with vermiculite/concrete and then added the insulating board and cooking tiles.

    Has it made a difference? I don't know as I don't have any other reference point. I will tell you that if I fully saturate the oven, I can expect oven temps in the 550 range the next morning for bread.

    Hope that helps!
    My build:



    • #3
      Re: Insulating in the base


      I did a quick comparison of V- board .12 K/M vs CaSi 0.053 K/M board that I used the thermal transfer is a little over twice what CaSi board is and I used 2" of CaSi plus 2" of FoamGlas underneath. I do not think 25mm is enough should be a min of 50mm. Don't scrimp on insulation underneath the floor brick or on the dome. Insulate right and you can cook for 4 days.

      Link to my Picasa Album


      • #4
        Re: Insulating in the base

        Go with the board as long as its in the budget. The biggest advantage its dry!
        Up to 1/3 of the V-crete is water and that has to make its way out eventually.
        Build on oven on it still wet, and it will take more time to get out
        Regards Dave
        Measure twice
        Cut once
        Fit in position with largest hammer

        My Build
        My Door


        • #5
          Re: Insulating in the base

          For my floor insulation I went with 3.5" of vermicrete and another 2" of ceramic fiber board on top of that. The morning after a 475C pizza session I can barely feel any warmth on the bottom of my cement support slab. (My floor is 2.5" of firebrick underneath 1.25" of soapstone).

          The common thought is that 4" of vermicrete has the same insulation value as 2" of board.