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building my first WFO - Forno Bravo Forum: The Wood-Fired Oven Community

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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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building my first WFO

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  • building my first WFO

    Hello everyone!! My name's JOHN and I live in the Philppines. I've been cooking pizzas and baking breads for a couple of years now and I'm planning to put up a pizza delivery business here in the city where I'm living. Wood fired brick oven cooked pizzas are inexistent here and I'm very confident that these will be accepted by the people here giving the popular pizza restaurants here a serious run for their money. All the pizza stores here are cooking their pizzas thru their convection ovens and I'm sure everyone knows that nothing beats a pizza cooked in a WFO.

    I've been reading a lot of articles in the websites on how to build WFOs from woodfiredpizza.org to mha-net.org to traditionalovens.com, However, most of the details I've read are for WFOs built for home use.

    I believe a 42" x 50" internal size oven would suit my daily needs (lets say from 30 to 50 pizzas daily, with oven being fired from 10am to 11pm). My question is regarding the insulation requirements for the WFO that I'll be building. How shall I go about insulating my oven? Will a 6" vermiculite insulation underneath the hearth, 4" cladding on top and around the oven and a 6" vermiculite insulation on the side of the oven and 9" on top before stucco, be enough for this purpose? Or is there any other way I can safely insulate my oven so I can use them daily? I found good quality firebricks that contain a fairly high percentage of alumina (36%) with bulk density of 2210 kg/m2. Are these firebricks good enough for the project?

    All the other materials from vermiculites to the refractory bonding mortars and castables are readily available here except for the insulating boards. I can't seem to find them here. I just hope the vermiculites and perlites can fully serve its purpose without thouse insulation boards.

    These are the questions that I have for now and I hope can be answered by anyone of you guys. This site has really been a big help to me. Thank you very much and kudos to ALL.

    JOHN
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