oven floor insulation
My question is this: in a bread oven that will be used daily from May to November I'm planning to use from the bottom up 8 inches of vermicrete,4 inches of refractory concrete supported by a rebar matrix and 4 inch firebricks.
1. Is this sufficient insulation for the floor.
2. Would it be advisable to use a rebar matrix in the vermicrete layer as well or is this overdoing the support.
I 've asked these questions already but I'm a newbie to this forum I think I may have screwed up in the posting of it.
Thanks for any advice.
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