#11  
Old 04-18-2011, 06:02 PM
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Location: Vancouver Island
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Default Re: Oven Floor question

"So, if i add the firebricks on top of my exisiting floor, will I have better results? "

Without insulation underneath you won't get really good results. In addition, raising the floor may upset the dome height to door height ratio (optimum 0.63), resulting in decreased efficiency.
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  #12  
Old 04-18-2011, 07:53 PM
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Join Date: Apr 2011
Location: Michigan
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Default Re: Oven Floor question

Quote:
Originally Posted by stonylake View Post
so, are the 4 floor bricks laid loose inside the oven? if so, and you are thinking about putting a layer of firebrick over them... wouldn't you be ahead of the game to just lift your current floor out and put a layer of 2" ceramic insulation under it?
Thanks stonylake,
The 4 floor bricks are not loose, the oven was built on top of them...
Maybe I'm overeating, but the reason i want to do this is because I fell like the dough crust is getting done while the bottom of the dough does not show the "brown spots"...

It might be that I'm cooking the pizza too close to the fire or a combo of both.
The floor gets very hot...about 700F when I move the fire to the side and then a constant 550 to 600...

I just had a much bigger oven before and i'm still trying to get used to this little guy.

Thanks,
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  #13  
Old 04-18-2011, 07:58 PM
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Default Re: Oven Floor question

Quote:
Originally Posted by Neil2 View Post
"So, if i add the firebricks on top of my exisiting floor, will I have better results? "

Without insulation underneath you won't get really good results. In addition, raising the floor may upset the dome height to door height ratio (optimum 0.63), resulting in decreased efficiency.
Neil thanks for the feedback.
I was told that the door opening is too large for this oven...
So i guess that wouldn't be a bad thing.

As far as the insulation, can I lay insulation on top of the existing floor and then lay the firebricks...or maybe instead of firebricks i could use splits.

Also like I said on my other reply...is not that the floor is not heating up, I'm just not getting the same results with the end product as i did with my much larger oven.

Thx
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  #14  
Old 04-19-2011, 06:53 AM
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Default Re: Oven Floor question

I wouldn't be surprised of your answer isn't in this thread (Heat saturation of the oven floor makes all the difference.)
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Old 04-19-2011, 08:54 AM
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Default Re: Oven Floor question

Quote:
Maybe I'm overeating, but the reason i want to do this is because I fell like the dough crust is getting done while the bottom of the dough does not show the "brown spots"...

It might be that I'm cooking the pizza too close to the fire or a combo of both.
The floor gets very hot...about 700F when I move the fire to the side and then a constant 550 to 600...

I just had a much bigger oven before and i'm still trying to get used to this little guy.
There shouldn't be a problem getting leoparding in a small oven. I have a 36 and it takes some skill to avoid outright charring if I have flames going up the side of the oven.

This may be a dumb question, but this sure sounds like a wet insulation situation. Is your oven outside? Is there any chance of water infiltration from rain?
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  #16  
Old 04-19-2011, 03:03 PM
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Default Re: Oven Floor question

In a brick oven pizza setting with an open flame this is actually pretty cold, and not a temperature I would expect leoparding at, but more of an even browning. Depending on dome height all ovens are in balance at a different temperature, but most people run at a hearth temperature of at least 750F. The traditional ovens built in naples with low domes are generally run at 900+F on the floor.
Quote:
Originally Posted by EP-1550 View Post
Thanks stonylake,
The 4 floor bricks are not loose, the oven was built on top of them...
Maybe I'm overeating, but the reason i want to do this is because I fell like the dough crust is getting done while the bottom of the dough does not show the "brown spots"...

It might be that I'm cooking the pizza too close to the fire or a combo of both.
The floor gets very hot...about 700F when I move the fire to the side and then a constant 550 to 600...

I just had a much bigger oven before and i'm still trying to get used to this little guy.

Thanks,
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  #17  
Old 04-30-2011, 06:40 AM
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Join Date: Apr 2011
Location: West Bloomfield, Michigan
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Default Re: Oven Floor question

Hi EP. I am from Michigan as well and just started my WFO project. Which area of the state are you in?
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  #18  
Old 05-05-2011, 11:25 AM
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Join Date: Apr 2011
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Default Re: Oven Floor question

Hi LeoL,
I'm in Bloomfield.
you?
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  #19  
Old 05-05-2011, 11:47 AM
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Default Re: Oven Floor question

Dmun,
thanks for all of the advice.
Yes, my oven is outside and there might be a bit of infiltration from the sides of the stones and maybe a little from where the oven connects with the granite counters of my outdoor kitchen.

I had a guy that has good experience with outdoor kitchen's and ovens take a look and he applied a better seal to the structure and where the dome meets the granite.

He also did recommend to elevate the floor with firebricks...he thinks that my door opening is too big the the size of my oven and gave me a couple options to think about.

The other items that he mentioned was to lay the bricks on a 50-50 mix of regular sand and fireclay sand. IS THIS NORMAL? isn't it dangerous to leave dry Fireclay sand exposed at the bottom of the oven...even with bricks on top I know that Fireclay sand needs some special care...
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