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Fire bricks - 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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Fire bricks

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  • Fire bricks

    Hi everyone,

    I'm in the process of building my pompei oven and a question I have is concerning the fire bricks that will actually form the cooking surface of the oven. The normal 38% alumina firebrick is great for the high temps but by rubbing the surface of the brick one can easily see that it's subject to erosion over time because it's not a high polished finish. That being said, if a metal pizza paddle is to be rubbing against these bricks, I can only imagine that the erosion will be even more so over time.

    I realize we're not talking about big amounts of erosion, but only because the bricks contain 38% alumina, I'm concerned about these metalic dust flakes working their way into the pizza dough and then the children eating it.

    Once the cooking floor has been laid down, can this layer of bricks be polished before building the rest of the oven and if so how? I'm assuming that because high polish stone is smoother, less friction will take place between the pizza paddle and the stone and so less alumina flakes will be produced. Alternatively, is there such a thing as food grade fire bricks that can be used for the actual cooking floor and then use the regular fire bricks for the remaining walls and dome of the oven?

    Any insight would be greatly appreaciated.

    Thanks

    Nick

  • #2
    Re: Fire bricks

    Alumina isn't metallic aluminum; it's aluminum oxide, which is inert. If you have an aluminum peel or pans, they can shed particles (which oxidize almost instantly) as they slide across the brick floor.

    If you sort your bricks, you can usually find some that are higher-fired (glossy, smoother finish) because of their position in the kiln. In practice, you're usually gliding your tools over the floor, not scraping them, so I don't think it will be a problem for you.

    If you're still concerned, consider using medium or high-duty bricks for your floor, or look for another source of low-duty brick. There's a wide variation in quality among the different manufacturers.

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    • #3
      Re: Fire bricks

      Fire brick and other similar ceramics are approved by the NSF, so essentially they are food grade.

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      • #4
        Re: Fire bricks

        Hi Nick, some folks have used soap stone as their floor with good results. Good luck
        http://www.fornobravo.com/forum/f8/p...s-i-18098.html

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