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

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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.
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- 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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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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