Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 04-11-2005, 09:22 PM
Apprentice
 
Join Date: Mar 2005
Posts: 239
Default Insulating Blanket

I am posting this in both places -- here and fornobravo/forum, where
we will make it sticky.

Using a ceramic insulating blanket is a good idea, for both brick
ovens and refractory ovens, because they are efficient, don't use a
lot of space, and keep loose insulation from ever getting into your
oven. And they aren't that expensive. Would folks agree with that?
Unless budget is a serious issue, you should consider using it. (We
include a large 6#, 1" blanket as part of our refractory ovens.)

If you are looking for a place to buy a ceramic insulating blanket,
contact randy.muchow@thermalproductsco.com. They are in Atlanta, and
ship UPS. Tell them to give you the price for Forno Bravo customers.

If you find a better source, or a good regional source, let us know.

James
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 04-11-2005, 09:22 PM
Apprentice
 
Join Date: Mar 2005
Posts: 239
Default

Try this E-bay seller.* He is in*Portland *He has some interesting stuff*regarding refractory materials and blankets

*

*http://stores.ebay.com/HIGH-TEMP-REF...eNameZl2QQtZkm

*

*

Noel
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 04-11-2005, 09:23 PM
Apprentice
 
Join Date: Mar 2005
Posts: 239
Default

hi james,

o.k., i am sold on using a insulating blanket, but how much
pumice/vermiculate insulation can we save that way ?(what would be the
ratio, e.g 1inch insulation blanket equals 3 inches of vermiculate as
an example???)
i really would like to have a super insulated oven, yet like to get
down in thickness..., since i also like to have as much space on the
side of the dome for putting things down while using the oven.

--simone
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 04-11-2005, 09:24 PM
Apprentice
 
Join Date: Mar 2005
Posts: 239
Default

The rule of thumb is 1" blanket and 4" vermiculite. I had an insulation engineer run a test, and conclude that the blanket replaces 2" of loose vermiculite. We had them run a simulation where they added 1" of insulfrax, and reduced 1" of vermiculite. 1":4", 2":3", etc. over a 24 hour 1000F exposure. The outer face tested consistently dropped by adding 1" more insulfrax and 1" less vermiculite.



1" Insulfrax Blanket 6#, 4" Vermiculite 1000F** 172F

2" Insulfrax Blanket 6#, 3" Vermiculite 1000F** 161F

3" Insulfrax Blanket 6#, 2" Vermiculite 1000F** 151F

4" Insulfrax Blanket 6#, 1" Vermiculite 1000F** 142F

5" Insulfrax Blanket 6# ******* 1000F** 135F



Thinking about it, I should ask him to add 1# insulfrax, and drop 3" of vermiculite and re-run the test. I would note that after 24 hours of 1000F, (which you will not approach), the outer face is barely warm.



I agree that you want the oven well-insulated, but think that you have some wiggle room. My oven here has 1" of low-tech blanket insulation (I don't even know the name of it, but it can't be close to Insulfrax in efficiency), and 2-3" of vermiculite, and I have never felt heat in my stucco walls. This is an extreme example -- I did it intentionally to see how it would work, and I think we can take a small lesson from the experiment.



Long answer to a short question -- but some interesting background info.



James
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


All times are GMT. The time now is 12:53 PM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33