web analytics
perlite insluation layer? - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
1 of 2 < >

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!

Forno Bravo
2 of 2 < >

Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

perlite insluation layer?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • perlite insluation layer?

    Hello,

    Thanks to all who have posted in response to my beginner questions that have probalby been answered before.

    I am using firebrick for my floor and back wall that is 4.5 thick 3-7 inches wide and 18 inches long. We have wedge brick for the arches. Most will be a very tight fit, not large joints at all.
    For now the oven size will be about 28X41 or so.


    ? How thick of concrete slab? on top of blocks?
    ? How thick of perlite/concrete insulation is reccomended to set the floor on?
    ? Reciepe for insulation layer?

    I have also saw block stands that mortared and ones that are just dry stacked with the slab poured across the top. Does that work well? It makes me nervous with no mortar.

    Also,
    I noticed a block stand with cement board on top and then a insulation layer the shape of the cooking chamber and then formed up to enclose the insulation layer just under the surface of the slab, oven floor on top of that.
    Good? Bad? Idea?

    My father was a machinest, a little of the perfection overkill seeped into my genes makes it hard to decide on a design.

    Derk

  • #2
    Re: perlite insluation layer?

    Hi! Derkp, To answer your question about the thickness of the top slab: 4 inches will be enough with #5 (1/2") reebar 12" on center. The thickness of the insulation layer should be 4" minimum if using the perlite/portland mixture. You could use insulation board but a 3 to 1 perlite,vermiculite/portland mixture will work just as well and is a lot cheaper. Allow at least seven days curing time for each stage (bottom slab, top slab, insulation slab). A base built with dry stacked blocks will have the corners and every other core filled with concrete and reebar. This will make a very strong base. For the bottom slab you might want find out if you have to worry about frost heave, and if so how deep the footing should be to get below the frostline in your area. If a footing is not required I would use at least 6" of crushed stone under the bottom slab which should be same as the top one. I hope this will help you and if anyone has more to add please fell free to do so.
    Last edited by Ilfornaio; 05-02-2010, 07:22 PM.

    Comment

    Working...
    X