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Heat Break - 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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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.
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Heat Break

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  • Heat Break

    To break or not to break, that is the question.

    Or it was until I did it on the new oven..

    The fire embers inside have been soaking for about 2 hours and the oven is 400c.
    The pics below are self explanatory.

    I used insulating fire bricks between the oven and outer skin on the front only and in the flue below the damper, the damper is also insulating fire bricks.

    There is a ceramic rope in between the heath and the granite tiles.

    The build, http://www.fornobravo.com/forum/f44/...two-15241.html

    Hearth (by the door), 130c.
    Granite, 115c.

    Fire Brick, 223c.
    Insulating Brick, 93c.
    Last edited by brickie in oz; 03-31-2011, 07:58 PM.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Heat Break

    Well done !! A great proof of concept.

    Comment


    • #3
      Re: Heat Break

      Awesome info!
      My oven (for now):
      http://www.fornobravo.com/forum/f43/...ven-14269.html

      Comment


      • #4
        Re: Heat Break

        Originally posted by ThermoJax View Post
        Well done !! A great proof of concept.
        Is this really needed?? The brick doesn't conduct heat all that well. In regard to the flue, I would think that the hotter the better for draft. You got me curious though. Next time I get to temp I want to see the delta between the interior floor and a few inches away on the landing.
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

        Comment


        • #5
          Re: Heat Break

          There are three advantages in having an insulated gap.
          1. Reduction in heat conduction and consequent heat loss.
          2. The expansion joint reduces or eliminates any outward pressure on the exterior arch.
          3. Reduces the temp. differential between the inner and outer surfaces of the outer arch thus reducing thermal expansion stresses.
          Hands up those who have cracks in their outer arches. I bet you don't have a thermal break.
          Kindled with zeal and fired with passion.

          Comment


          • #6
            Re: Heat Break

            I'm planning an arch of insulated firebrick (IFB) just outside my inner arch. Then, an air gap between the brick landing floor and the granite in the front two thirds of the oven landing. I've placed rigid insulation between the firebrick at the front of the oven landing and the support for the granite landing (attachments one and two). The air gap between the firebrick and granite will be less than one sixteenth of an inch (to be filled with ash).

            Will study incorporating IFB in the chimney structure Brickie...Great 'Demonstration/Validation' phase! What I'm not clear about is your IFB placement and how you protect the inside edge of the IFB as you run a peel through there......? In other words, is the inside IFB edge out in the open? I'm working on that issue.
            Last edited by Lburou; 04-01-2011, 07:32 PM.
            Lee B.
            DFW area, Texas, USA

            If you are thinking about building a brick oven, my advice is Here.
            Our One Meter Pompeii Oven album is here.
            An album showing our Thermal Breaks is Here.

            I try to learn from my mistakes, and from yours when you give me a heads up.

            Comment


            • #7
              Re: Heat Break

              Originally posted by david s View Post
              Hands up those who have cracks in their outer arches. I bet you don't have a thermal break.
              I just checked an I have zero cracks at that location. Maybe I am lucky. I did notice a crack on one of my porcelain tiles, but that was from freezing, about 4 foot from the entry.
              Check out my pictures here:
              http://www.fornobravo.com/forum/f8/les-build-4207.html

              If at first you don't succeed... Skydiving isn't for you.

              Comment


              • #8
                Re: Heat Break

                My goal in using a heat break is to maximize heat retention (read minimize heat loss) for extended baking, after the pizza bake. There is one other issue. That is the hot summers in Texas. The heat break, and less radiated heat from the landing, should make it a little more tolerable while standing in front of the hot oven in the heat of summer........I know, I live in my own dream world

                Goal is not to minimize cracks, I already have cracks and haven't fired the oven yet
                Lee B.
                DFW area, Texas, USA

                If you are thinking about building a brick oven, my advice is Here.
                Our One Meter Pompeii Oven album is here.
                An album showing our Thermal Breaks is Here.

                I try to learn from my mistakes, and from yours when you give me a heads up.

                Comment


                • #9
                  Re: Heat Break

                  Originally posted by Lburou View Post
                  What I'm not clear about is your IFB placement and how you protect the inside edge of the IFB as you run a peel through there......? In other words, is the inside IFB edge out in the open? I'm working on that issue.

                  You can see the insulating halves in the dry set out I did before I built the oven.
                  The English language was invented by people who couldnt spell.

                  My Build.

                  Books.

                  Comment


                  • #10
                    Re: Heat Break

                    Tonight's effort.
                    Ambient, 21c
                    Granite, 55c
                    Hearth, 120c
                    Fire Brick, rebate (near the entry) 300c
                    Insulators ,(near the entry) 150c

                    Oven, 700c

                    Back of the ceramic blanket that surrounds the oven, 27c

                    Front entry arch 30c

                    The last oven was too hot to touch at times, this one isnt.
                    The English language was invented by people who couldnt spell.

                    My Build.

                    Books.

                    Comment


                    • #11
                      Re: Heat Break

                      Originally posted by brickie in oz View Post
                      You can see the insulating halves in the dry set out I did before I built the oven.
                      I see Brickie!! Thanks

                      Your demonstration here firms my resolve to make a heat break in my oven. I couldn't be more happy with your timing.
                      Lee B.
                      DFW area, Texas, USA

                      If you are thinking about building a brick oven, my advice is Here.
                      Our One Meter Pompeii Oven album is here.
                      An album showing our Thermal Breaks is Here.

                      I try to learn from my mistakes, and from yours when you give me a heads up.

                      Comment

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