Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Tools, Tips and Techniques (http://www.fornobravo.com/forum/f28/)
-   -   Insulating the oven entry (http://www.fornobravo.com/forum/f28/insulating-oven-entry-7259.html)

blacknoir 07-17-2009 09:31 AM

Insulating the oven entry
 
How far out past the oven opening do you really need to have insulation? I'm talking both the board under the bricks and the blanket and/or vermi around the walls.. I'm curious what others did. I plan on checking the temp of the outside of my bricks once I start cooking to see just how hot it gets and how far out it extends to see if I really need all that much insulation.

If I can pull it back a bit it would be nice for the floor to help prevent water damage.

-Shay

dmun 07-17-2009 10:24 AM

Re: Insulating the oven entry
 
The bricks in the entry get REALLY hot. Even the decorative stone arch in front of the firebrick structure gets hot. I insulated out to the mouth of the firebrick entry: I don't know how much heat loss there actually be if you didn't.

Jed 07-17-2009 01:20 PM

Re: Insulating the oven entry
 
In contrast to Dmun's, I did not insulate the entry.

The oven works fine but I certainly do loose heat through this path. I might get longer bakes if I had insulated this area.

JED


All times are GMT -7. The time now is 09:48 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC