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Topping off the bottom. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Topping off the bottom.

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  • Topping off the bottom.

    Hey all,

    I built a form for my insulating layer which should closely match my oven floor.

    The forms allow for about four and a half inches of perlcrete.

    But I have decided to pour three and a half inches of perlcrete followed by about an inch of high temp mortar.

    This should make for a very smooth and level surface to lay my bricks.

    And it will add a bit of thermal mass to the oven floor, which should be beneficial.

    Opinions?

    I've included a picture of the forms and part of the perlcrete pour.
    Attached Files
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

  • #2
    Re: Topping off the bottom.

    You can't have too much insulation...

    I poured my insulating layer, then found it less smooth than I would have liked, so I skim coated it with mortar. I also believe that for home use, you can have too much thermal mass - the greater the thermal mass, the slower the heat up time. If you fail to adequately heat up the mass below the oven the floor will drop temperature quickly when you transition from your heat up fire to your cooking fire. Now, if bread is your primary goal and pizza will be an occasional indulgence, then more mass may be useful. I think the trade off between an inch more mass and an inch less insulation is probably not good for either pizza or bread.

    by the way, beautiful work so far.

    Marc

    Comment


    • #3
      Re: Topping off the bottom.

      Thanks!

      I guess I will fill it up. But I am gonna leave it about 1/4 inch from the top for a nice even surface.

      I appreciate your input.

      And sorry about your oven move, but it should be fun rebuilding or building new.

      Let us know when you get started.
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment

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