web analytics
Neapolitan sand-salt mix under the oven floor? - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Neapolitan sand-salt mix under the oven floor?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Neapolitan sand-salt mix under the oven floor?

    I've worked out most of the details on my next oven build, which is going to be a Neapolitan type oven, built as authentically as possible. This is not for a commercial venture, so it's out of my budget to hire some masons from Napoli to come build it for me & remains a DIY project.

    I'm interested in the traditional "insulation" or bedding that Napoli builders use under the terra cotta cooking floor. Which is a sand-salt mixture, perhaps with ash or crushed volcanic glass as well. Yes, I know that modern insulation like CaSi boards are superior insulators. And a better way to go for most ovens.

    But in the interests of doing this build the traditional, old fashioned way, does anyone here know more about the composition of this bedding or how it is traditionally mixed? Presumably the sand is not intended to be an ideal insulator, but rather to slowly absorb some heat. It might increase the oven warm up times, but still absorbs heat slowly enough to not really cool a fully heated floor. But enough that it can help moderate temperature swings in the floor and possibly even help recharge the floor temperature from the bottom when you are making a lot of pizzas. I've also heard that something similar was traditionally used in Spain (& probably a lot of other places) as well.

    Any thoughts on how this might be optimized? Or has anyone here seen the floor of an authentic Neapolitan oven being laid?

    Attached Files

  • #2
    Re: Neapolitan sand-salt mix under the oven floor?

    Anything that will create lots of air spaces would work. I think that is the theory behind the broken glass idea and probably the same for the salt if you used rock salt. Sand would also create spaces between the grains. The denser the material the poorer the insulation. Sand salt and glass are all way heavier than vermiculite or perlite. I think folk just used whatever was available and cheap. We now have access to all kinds of materials that the ancients never had. It would be a pity if you found that your oven lost heat out of the floor easily because it will be impossible, or extremely difficult to replace your floor insulation once your oven has been built. Stick with vermiculite or perlite
    Kindled with zeal and fired with passion.