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Ideal Bricks for oven floor? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Ideal Bricks for oven floor?

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  • Ideal Bricks for oven floor?

    I am preparing to build a large castable oven in May and while I've sourced the materials for the dome, dome insulation and hearth insulation, I'm still trying to figure out the ideal material for the floor.

    I'm trying to get an idea of the ideal thermal conductivity for the oven floor and from this find the right bricks.

    I've read that Biscotto Di Sorrento, used in Stefano Ferrarra, has a thermal Conductivity of ~.3-.6 W/m-K. I'm not sure of the accuracy of that, as I don't think that data is easily findable.

    Sorry if this has been asked before, but I couldn't find anything in the search.

  • #2
    Re: Ideal Bricks for oven floor?

    Originally posted by misterschu View Post
    I am preparing to build a large castable oven in May and while I've sourced the materials for the dome, dome insulation and hearth insulation, I'm still trying to figure out the ideal material for the floor.

    I'm trying to get an idea of the ideal thermal conductivity for the oven floor and from this find the right bricks.

    I've read that Biscotto Di Sorrento, used in Stefano Ferrarra, has a thermal Conductivity of ~.3-.6 W/m-K. I'm not sure of the accuracy of that, as I don't think that data is easily findable.

    Sorry if this has been asked before, but I couldn't find anything in the search.
    Perhaps you should check the specs for your castable and but some fire bricks with the same density and alumina assay.

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    • #3
      Re: Ideal Bricks for oven floor?

      There's some good discussion on this thread that may help you.
      http://www.fornobravo.com/forum/f8/s...html#post90998
      Kindled with zeal and fired with passion.

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