Old 02-07-2011, 01:36 PM
GianniFocaccia's Avatar
Il Pizzaiolo
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,633
Default Re: Dimensions summed up. Are these correct?

mklingles, in his detailed thermal analysis reported:

I have not been able to find a reliable source of data on the amount of energy absorbed by fire brick vs the amount reflected. I believe from the numbers I have found that ~80%of the energy is absorbed and only 20% reflected.
It is this 80% of stored heat that allows a WFO floor to rebound in the cooking of multiple pizzas. It this this 80% of stored heat in the dome that provides the continuous radiation that makes for the wonderful golden-topped artisan hearth bread. Without proper insulation under the floor this stored heat would be leaked into the support slab upon firing and never allow the floor get to proper cooking temperatures. That is the point of insulating under the floor and a mighty big one.
Further, the way I understand it, the thicker one's floor, and the more heat storage capacity, the more floor insulation you need.
Reply With Quote

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vent dimensions. Please Help. waitingtocook Pompeii Oven Construction 24 08-21-2013 06:38 AM
Help with dimensions please Rino C Pompeii Oven Construction 6 06-10-2010 06:06 AM
Metal stand dimensions for Ristorante 130 Utente Modular Refractory Oven Installation 0 03-24-2010 10:09 AM
foundation dimensions CPLATTER Introductions 5 06-27-2008 08:48 AM
Slab and stand dimensions ihughes Getting Started 0 04-25-2007 01:51 AM

All times are GMT -7. The time now is 11:40 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC