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casa 100 install - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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casa 100 install

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  • casa 100 install

    anybody out there with answers to a couple of super isol questions.

    1. do i cut the board to fit under the cooking floor, and how should it be configured ?

    2. how do i secure the cooking floor to the super isol board ?

    Thanks in advance
    tommy

  • #2
    tommy - the answer lies within.

    Q2b: Secure Super Isol to the hearth
    You can go to Pizza Oven Installation under the sub group
    Getting Started and find the sticky for Super Isol

    or you could just hit this link

    http://www.fornobravo.com/forum/show...ght=super+isol

    Q2a: Secure the cooking floor to the Super Isol
    You do not want to "glue" or adhere the cooking surface (fire brick or the Forno Bravo models) to the Super Isol or any insulating layer. You do want your cooking surface to be able to expand and contract. The Super Isol and the cooking floor do not expand at the same rate thus you need to have the interface of these items to be able to slip. The common mixture to setting the cooking floor is to use a mix of fire clay and sand (no cement) mixed with water. Consistancy close to peanut butter or a thick cake frosting.

    Q1: You can either cut the board to fit under the cooking floor and dome perimeter or you can let it extend beyond. One thing you will do is insulate the structure so having the Super Isol extend beyond the perimter is ok. Note that Super Isol will absorb water so your final structure protecting the oven must fully protect the Super Isol from moisture. You do not want the edges of the super isol to be exposed to the elements
    Last edited by jengineer; 10-17-2006, 01:37 PM. Reason: spelling and missing letters

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    • #3
      Hi Tommy,

      I am pinging other Casa/Super Isol installers for any further practical hints, beyond what has been posted before. I will get back to you if I learn anything different from what is already here.
      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        [QUOTE=jengineer]tommy - the answer lies within.


        Q2a: Secure the cooking floor to the Super Isol
        You do not want to "glue" or adhere the cooking surface (fire brick or the Forno Bravo models) to the Super Isol or any insulating layer. You do want your cooking surface to be able to expand and contract. The Super Isol and the cooking floor do not expand at the same rate thus you need to have the interface of these items to be able to slip. The common mixture to setting the cooking floor is to use a mix of fire clay and sand (no cement) mixed with water. Consistancy close to peanut butter or a thick cake frosting.

        Would it not also be okay to secure the cooking floor to the Super Isol with refractory mortar? That is my plan and was hoping that would be okay. Please let me know otherwise.

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