Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Like Tree4Likes

Reply
 
LinkBack Thread Tools Display Modes
  #101  
Old 10-15-2010, 11:25 PM
Serf
 
Join Date: Oct 2010
Location: Australia
Posts: 15
Default Re: Insulation Efficiency

Thanks mate, looks like I'll have to design something in the flue which now makes sense. I'm tring to make full use of the ovens features and excess heat.
I noticed your from Cochran, I've stayed there a few times as my mates live there. I was even in the Cochran rodeo a few yeas back.. Anyway back to the oven. Do you know of anyone using full bricks for the dome instead of 1/2 bricks or would this take to long heat up, fuel is not an issue as we live on a bush block
Reply With Quote
  #102  
Old 10-21-2010, 07:52 PM
Apprentice
 
Join Date: Jul 2009
Location: Cochrane, Alberta
Posts: 104
Default Re: Insulation Efficiency

I can't say I know of anyone who used full bricks. But then again, I don't know anyone personally in these parts that built an oven. I think it would be hard in that there was quite a bit of cutting involved to reduce the amount of mortar used. To get an idea, take some bricks and lay them down on thier sides in a rough circle. You will see that while they fit tight on the inside, the gaps on the outside will get very large. It would be quite a job to cut them to size. Another area where you would be challenged is when you merge the dome and the arch together. These are two compound curves meeting and it is probably one of the biggest challenges in building the dome. If you managed to do it, I expect it would take longer to heat, it might be subject to cracking, and it would take more area or a larger stand to hold it. The weight would double as well.
I insulated my dome by putting about 15 cm of vermiculite around it. It holds the heat very well and I cook roasts the next day. Meat cooked in the forno is very, very moist....
Where about's in Oz are you? Looks like we might be taking a long over-due trip someday soon.

Rick
Reply With Quote
  #103  
Old 10-22-2010, 12:05 AM
Serf
 
Join Date: Oct 2010
Location: Australia
Posts: 15
Default Re: Insulation Efficiency

Thanks mate,

I just wanted to keep the thermal mass even all around on base I have 4" of concrete then about 1.57" of insulation 2.95" of brick floor and 2' cook tile surface. So i thought that creating a matching thickness for the dome would create a even cooking area due to the equal thermal mass. I don't want to burn the pizza base and not cook on top. I have plenty of fuel so I dont mind taking a little extra time to heat up the whole oven. Is this going over the top? Am I over engineering it? Im in Canberra it gets cold but never as cold as Alberta thats for sure
Reply With Quote
  #104  
Old 10-22-2010, 06:54 PM
Apprentice
 
Join Date: Jul 2009
Location: Cochrane, Alberta
Posts: 104
Default Re: Insulation Efficiency

My thoughts....
- Cooking with wood fired ovens is pretty close to being as old as civilization itself.
- the down load instructions are really good, many ovens have been built to improve them
- make sure you put down an insulative layer of cement then the fire brick floor. When you light a fire to heat the oven, the firebrick floor gets red hot. Scrape the coals over to the side after the oven is hot, and let the floor "cool" for about 15 minutes or so before you put a pizza on it. The floor will still be very, very hot, just not red hot.
- keep your dome low. If you build it a meter inside diameter, there is no need to add a soldier course at the beginning.
- insulating the dome keeps the heat in. With a standard build, you have some pretty good heat retention due to the thickness of the build. But heat does radiate out. Insulate the dome and it holds the heat longer. This is more important for cooking roasts or bread as the dome will be very hot for pizza.
- insulating the dome also keeps you and anyone else from the remote chance of burning yourself.
Build a good insulated door, it keeps the heat in for roasts or bread later.

In my frosty little world, it gets down to -30C or even colder in the winter. I have fired up the forno in -20C, cooked pizzas, then a roast the next day using the residual heat.

I love the forno for the social aspects. In the summer, I have at least two or three cul-de-sac parties to get the neighbors out and meet with each other. The forno is a hit because it is something most of them have never seen or used before. Considering my first note above, that is sort of sad....
In the winter, everyone tends to hibernate and we never see each other, so having a winter solstice party or something else is a hit..
I also love the way the oven cooks meat, it is always so moist.
Reply With Quote
  #105  
Old 12-08-2010, 06:05 PM
Peasant
 
Join Date: Dec 2009
Location: grapeview wa
Posts: 46
Default Re: Insulation Efficiency

I found this company and they have everything you will ever need for building your oven,
E.J. BARTELLS Insulation .Refractories. HVAV
Primarely in the northwest but they have a presence in Salt Lake City also.
I know this is a random post but saving heat is what it's all about.
Reply With Quote
  #106  
Old 12-22-2010, 07:09 PM
Serf
 
Join Date: Dec 2010
Location: canada
Posts: 2
Default Re: Insulation Efficiency

heavy-weight coating do tend to compress the blanket,in my opinion.
__________________
glad to be here with all you guys ,I like to make friends here ,my job is sth like
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
and
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,have fun!!!
Reply With Quote
  #107  
Old 01-03-2011, 08:20 PM
Serf
 
Join Date: Dec 2010
Location: arizona
Posts: 5
Default Re: Insulation Efficiency

A question for the insulation gurus...

I'm building a 36" pompeii, corner installation against existing frame/stucco walls of my home...on an outdoor patio.

My current design calls for exterior walls of oven (pre-insulation) to be 5" from existing stucco. So...I have 5" to insulate.

Question 1: From what I've read, 4" of insulation blanket should be sufficient to keep heat off of existing stucco wall, which would in turn keep my house from burning down. Sound right?

Question 2: Assuming question 1 is correct, is there some sort of board that I should tack on the existing stucco to provide an extra layer of protection?

Bonus question! Is there some other way to crack this nut that I'm not thinking of??

Thanks, all.

S
Reply With Quote
  #108  
Old 01-04-2011, 07:46 AM
Serf
 
Join Date: Dec 2010
Location: arizona
Posts: 5
Default Re: Insulation Efficiency

Thanks...googling the hardie backer board. Curious...any info on its insulation qualities? I don't know much about "R" values...but the 1/4" backer board has an R value of 0.13. What does that give me?

S
Reply With Quote
  #109  
Old 01-04-2011, 08:52 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Insulation Efficiency

I think various concrete backer boards have next to no insulation value. They're concrete with some sort of fiber.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #110  
Old 01-06-2011, 10:20 AM
eprante's Avatar
Journeyman
 
Join Date: May 2009
Location: El Cajon CA
Posts: 282
Default Re: Insulation Efficiency

The ceramic blanket that James sells rocks as an insulator. I don't know what the R value is but my oven ( igloo style) is never more than 5 degrees above ambient temp on the outside. I used 4" on the top and 3" on the sides. It is definitely worth the money.
Eric
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 03:06 PM.

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