Commercial oven build

[dsclarow]

Indeed a speedy reply. So you say the square tiles in this oven video, the gray ones, are most likely soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?
thank you again
dave

[lwood]

Looks like soapstone to me. Not much of a thermal blanket, certainly not expanded perlite, a swept back chimney, and a whole lot of mass. Any idea what size it is. Yes, they do look like they have done it a few times.

[dmun]

soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?

Firebrick, or the larger chunks of the same stuff, called refractory tiles, are the standard oven floor. Commercial operations change out the floor every few years, no way they'd use a pricey material like soapstone.

[100million]

I think no also

[Eric Pfeifer]

Interesting video! I'm also immpressed by the lack of insulation. That thing must consume a whole tree to get up to temp.

[windage]

What a small word! Over in the "commercial oven" section of this forum, I am building an oven and was inspired by this very video, go check it out here;

http://www.fornobravo.com/forum/f37/...ost-11354.html (81 Inch First Build (and first post))

Yes the floor is soapstone and the insulation, if you notice, is the thick "perlcrete" layer over the brick dome. Peter Moore is the builder (do a search on the Masonry Heater Association of North America and you will find other oven videos)
I also spoke to a co-owner of that restaurant in Evanston ILL about the wood consumption, about a pickup load a week, not bad.
The reason a restaurant would want a WFO is the same for why anyone else would want one, the impact on speed of baking and the savings in fuel to heat it. Pizza in under 2 minutes?, no gas fired insert could do that and if you could somehow get one to, I would hate to see the gas bill.
Roger