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  #791  
Old 12-28-2013, 02:28 AM
david s's Avatar
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Location: Townsville, Nth Queensland,Australia
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Default Re: new build in werribee

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Originally Posted by oasiscdm View Post

Still struggling getting the floor temp up there.

.
Getting the water out from the under floor insulation is the hardest and takes the longest. Keep cooking.
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  #792  
Old 12-28-2013, 02:58 AM
Il Pizzaiolo
 
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Location: Australia
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Default Re: new build in werribee

Thanks David. That is for certain...... Not sure how water gets there as it has always been covered.
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  #793  
Old 12-28-2013, 03:09 AM
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Default Re: new build in werribee

Isn't it vermicrete under your floor?
If so you added heaps of water to it when you mixed and laid it.
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  #794  
Old 12-28-2013, 03:23 AM
Il Pizzaiolo
 
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Default Re: new build in werribee

Nope - Calsil only plus the 75mm Hebel Panel used for hearth.
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  #795  
Old 12-28-2013, 03:27 AM
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Default Re: new build in werribee

Well unless you added tons of water to the calsil, you would think it would be dry by now.
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  #796  
Old 12-28-2013, 04:45 AM
Il Pizzaiolo
 
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Default Re: new build in werribee

might need longer firing. What temp should the floor reach?
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  #797  
Old 12-28-2013, 12:15 PM
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Default Re: new build in werribee

Mine goes over 550 C which is my IR max. And does two secs for the semolina test. First pizza cooked partly in the entry, then subsequent ones get pushed in deeper as floor temp stabilizes, but every oven is different. Keep firing and cooking.
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  #798  
Old 12-29-2013, 12:00 AM
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Location: brisbane australia
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Default Re: new build in werribee

Quote:
Originally Posted by oasiscdm View Post
Thanks David. That is for certain...... Not sure how water gets there as it has always been covered.
Gudday
Capillary action sucks!!! It probably sucked the moisture in during the oven construction. Now its a full structure its down deep. Every time you fire the oven the dried inside will attract the moisture for you to get rid of in the next firing.
Like Dave's says keep firing.
Regards dave
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  #799  
Old 12-29-2013, 02:29 AM
Apprentice
 
Join Date: Sep 2013
Location: Brisbane Australia
Posts: 127
Default Re: new build in werribee

Hi colin, Just like to say your Xmas lunch and Frittata looks good.

I can't help much with the water problem. It's harder then you first think to remove all water out of it.

Cheers,
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  #800  
Old 12-29-2013, 03:09 AM
Apprentice
 
Join Date: Sep 2013
Location: Brisbane Australia
Posts: 127
Default Re: new build in werribee

FYI,

If I fire up the oven for Pizza, The difference between top of dome and heath temperature would probably be less then 50c. I try for a the heath to be under 400c. Temperatures over this are to hot. Though at the entry its cooler, so can start cooking and work my way deeper in as it stabilizes.

At lower temperatures the difference is less. We did Pizza last night, and cooked a tortano a few hours ago using the heat from last night.

I just checked the difference between top of dome 185c and heart 178c is less the 10 degrees. Its probably less the 20c difference at the door opening and top of dome.

Thus the dome is saturated with low heat and not much difference anywhere. Note the door is on.

Steve.

Last edited by brissie; 12-29-2013 at 03:12 AM.
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