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Oven Floor issue - 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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Oven Floor issue

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  • Oven Floor issue

    Hi All,
    I finally got my Casa 90 yesterday, and before I fully commit to my floor construction, I just want to verify my thinking.

    My plan is to put a layer of FB board down on my slab, next put a layer of low duty fire brick (so we're at 4.5" high now off the slab...2" of FB board plus 2.5" of firebrick), construct the forno bravo cooking floor on top of the fire bricks, and then position the two halves of the oven around the cooking floor. The bottom edges of the oven will be in contact with the fire bricks, of course.

    I've noticed that a lot of people using FB board or SuperIsol will just put the forno bravo cooking floor on top of the insulation, without the layer of firebrick. My thinking is that the firebrick will give me a little more mass and will hold/reradiate heat longer. My only concern is the possibility of heat "leaking" out the sides of the firebricks, since they are insulated only on the bottom (by the FB board). Or is that a non-issue?

    I should mention that all of this will be enclosed in a gable house.

    Am I on the right track, or are the fire bricks overkill?


  • #2
    Re: Oven Floor issue

    I'm thinking overkill with the firebrick (unless you need the height). If the Casa needed a thicker floor, I believe James would have made it so.

    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.


    • #3
      Re: Oven Floor issue

      Most of us do not have experience with the precast ovens, so hopefully James will chime in, but my thought is if you are addning that much mass to the floor, are you planning to add additional mass to the dome as well? In my experience, the dome mass charges up the floor, not the other way around...

      My Oven Thread:


      • #4
        Re: Oven Floor issue

        Hey all,

        FB recommends putting the Casa (Premio or Artigiano) cooking floor directly on the insulating layer -- either FB Board or vermiculite concrete. The thickness of the floor is heavy enough for home baking and it also tuned to the thickness of the dome.

        It turns out that keeping the cooking floor hot enough for cooking pizza and in balance with the heat of the oven dome is one of the trickier parts of oven management, and building up the mass of the floor will make it even trickier. The reason is that the thicker floor mass will effectively wick heat away from the top of floor (where you want it for high heat cooking) to the outer edge of the mass (the bottom, where is will be stored for low heat baking later).

        The amount of mass in the Casa floor is definitely high enough for bread baking and roasting. You'll love it!

        I think this graphic does a pretty good job of capturing the way your oven works and why it is as thick as it is.
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Oven Floor issue

          Christo pointed out (correctly) that the graphic isn't clear which part of the oven are which.

          I have labeled the oven dome and oven floor in this version. Does this work better? More clear?

          Pizza Ovens
          Outdoor Fireplaces


          • #6
            Re: Oven Floor issue

            Thanks All,
            James, your graphic makes the point and I'll skip the fire brick. It makes my life easier!
            The fire bricks, intuitively, seemed like a real heat sink, but it was suggested to me as a good idea.
            The oven floor gets mortared tomorrow, and if my wife has a strong enough back, we'll put the two sections of the casa in place on Thursday.

            I can already smell the pizza!