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Oven Insulation & Heat - Forno Bravo Forum: The Wood-Fired Oven Community



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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Oven Insulation & Heat

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  • Oven Insulation & Heat

    I built a 100cm diameter 39.3'' casa oven, but ended up with 50cm dome height instead of 40cm, also the oven opening is 50W x 32H instead of 48W x 30H!

    i insulated the oven with 1" blanket & 8cm of vermiculite cement (5:1)

    will the difference in the size (interior dome height & oven opening) effect the heating of the oven?

    will the oven ever reach pizza heat?

    is it insulated enough?

    i finished the oven with a decorative ceramic design, when i heat the oven how hot should it get from the outside?

    i added pics of the insulating blanket and vermiculite cement.
    Last edited by southpaw; 05-31-2007, 12:21 PM. Reason: add new pics

  • #2
    Re: Oven Insulation & Heat

    here are the pics of the insulating blanket & vermiculite cement


    • #3
      Re: Oven Insulation & Heat


      I'm a lefty. You definitely don't have to worry about the variations in the dome height and the oven opening. It looks great. I like the stand, the decoration on the dome and your brick arch came out great. If you used a 1" blanket and 4" of vermiculite concrete -- you are going to be fine. Your oven will cure, and easily reach pizza heat, and I don't think you will feel much (if any) heat on the outside of the enclosure. Your vent system might get hot, so be careful of that.

      I'm not sure how far along you are with curing, but basically start adding 100ºF per day for a week to get from 200ºF to 900ºF, and you will cure and dry the oven, and you will be ready to cook.

      Here's a good point of reference. The Modena producer says in their instructions that each oven has 220lbs of water to bake out before the oven is ready for cooking.

      Keep going.
      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Oven Insulation & Heat

        And you are in Miami, plenty of humidity and rain.. I would think keeping it dry could be an issue. How cool, are you right on Miami beach? It looks like it from the pics...

        Miami is my hometown...
        My Oven Thread: