Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Getting Started (http://www.fornobravo.com/forum/f6/)
-   -   A couple of queations before I get started! (http://www.fornobravo.com/forum/f6/couple-queations-before-i-get-started-19438.html)

vincentvega_uk 05-24-2013 12:29 PM

A couple of queations before I get started!
 
Hey all,

What a great forum! I couldnt believe I have stumbled upon such a gem! A wealth of brilliant information and advice, good job guys.
Anyway, this is where I could do with some help.
I am building my outdoor pizza oven this summer and looking for a couple of final bits of advice.
I am using the link below which contains a cross section of the oven dome as my referance point.

http://www.fornobravo.com/forum/atta...-igloo_640.jpg

My questions are about the vericulite concrete layers as I am trying to keep the finished height of the oven to a minimum.
Firstly the 4" vermiculite concrete insulating layer on the hearth. Can I avoid doing this if I lay calcium sil board on my concrete hearth then use fire tiles on the calcium sil board? If so what depth calcium sil board?

Also, can I avoid doing the 4" vermiculite concrete over the dome if I added more layers of the fire blanket? Again if so what depth blanket?

Many thanks

Allan

brickie in oz 05-24-2013 10:26 PM

Re: A couple of queations before I get started!
 
Quote:

Originally Posted by vincentvega_uk (Post 153587)

My questions are about the vericulite concrete layers as I am trying to keep the finished height of the oven to a minimum.
Firstly the 4" vermiculite concrete insulating layer on the hearth. Can I avoid doing this if I lay calcium sil board on my concrete hearth then use fire tiles on the calcium sil board? If so what depth calcium sil board?

Also, can I avoid doing the 4" vermiculite concrete over the dome if I added more layers of the fire blanket? Again if so what depth blanket?

Many thanks

Allan


Ya dont need vermicrete underneath if you are going to use Cal Sil board, 40/50mm is enough Cal Sil.

2" of blanket will keep all of the heat in any more than that and it starts to get redundant.

How thick are the fire tiles?

vincentvega_uk 05-24-2013 11:13 PM

Re: A couple of queations before I get started!
 
Hi,

Brilliant, thanks for the advice, that should reduce the overall height by a few inches.
I have not sourced the tile yet, any advice on those?
I think im going with a tile instead of a fire brick on the hearth to again keep height to a minimum. I have read about the 63% height rule for the dome so want to follow that.

thanks again

Allan

vincentvega_uk 05-26-2013 05:33 AM

Re: A couple of queations before I get started!
 
Thanks for the advice, that will allow me to reduce the overall height of the oven. I was a bit concerened with the overall height as I have read about the 63% rule from top of oven door to top of inside dome.

Not sure on the tiles just yet, I havent sourced them. I was hoping to use a fire tile instead of fire brick for the hearth. Could you reccomend anything?

Thanks again

Allan

brickie in oz 05-26-2013 11:45 PM

Re: A couple of queations before I get started!
 
You need the same or there abouts thickness for the floor as for the dome if the tiles are thin I would avoid them. :)

cobblerdave 05-27-2013 02:29 AM

Re: A couple of queations before I get started!
 
Gudday
I don't know what size your oven is but I do know you understand the importance of the 63 per cent rule.
Why don't you go low dome? I can hear you thinking ...I want max oven entrance height so I can cook anything. But do you really need it?
Go to your oven, open the door .... Big isn't it... But that's not were the food fits in. It fits between the racks which are a hell of a size smaller.
The oven door in size equates roughly to the size of the ovens entranceway but the actual dome entrance to the distance between the racks.
Davids ovens are 21 in and that equates roughly to a 7 in door height probably more than the space between the shelves in a kitchen oven.
Hope this is food for thought....
Regards dave


All times are GMT -7. The time now is 03:44 AM.

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