Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

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

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 11-01-2011, 08:52 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 2,057
Default Re: Floor insulation options because of a lack of materials

Here is a list of different things.
Thermal Conductivity of some common Materials and Gases
__________________
All the best, Al
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.





To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 11-02-2011, 05:58 AM
Lburou's Avatar
Master Builder
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 968
Thumbs up Re: Floor insulation options because of a lack of materials

All sand is not equal as an insulator

If you must resort to 'sand', choose a coarse, highly washed sand, a sand without the smaller particles that would tend to fill the air spaces between the granules. The coarse sand will allow more air space for trapped air like texassourdough pointed out.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Our One Meter Pompeii Oven album is here:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by Lburou; 11-02-2011 at 06:02 AM.
Reply With Quote
  #13  
Old 11-02-2011, 03:04 PM
Journeyman
 
Join Date: May 2011
Location: South Australia
Posts: 357
Default Re: Floor insulation options because of a lack of materials

G'day Joaam. Apologies for the late reply.

My ideas about using scoria came form this academic paper.
http://www.academicjournals.org/ijps...ep/Hossain.pdf

When you read it, you must first understand all the abbreviations. e.g. SA = scoria aggregate. GA=gravel aggregate etc. Also, one part discusses using scoria in cement as a pozzalan. The other part discusses using scoria as the aggregate in concrete. Cement and concrete are not interchangeable terms. That is, when you read it, you must remember that cement is the gray powder used to "glue" the aggregates (sand and rocks) together to make the solid mass we call concrete.
This is what I would have used for the insulated base of an oven if I had not already bought 200 Litres of coarse vermiculite, as it still concerns me a bit that vermicrete has "adequate" compressive strength and lowi tensile strength, while this scoria concrete has good structural strength all round.
Hope this makes your choices easier, not harder.
Regards,
Mick
Reply With Quote
  #14  
Old 11-02-2011, 03:58 PM
Journeyman
 
Join Date: May 2011
Location: South Australia
Posts: 357
Default Re: Floor insulation options because of a lack of materials

P.S. The paper talks in kg/m3 for all the ingredients. But at least he also lists the bulk densities so that you can convert to volumes. Unfortunately, this works out at about 3 scoria, 2 sand and 3 cement by volume for mix B-1, and 4 scoria, 2 sand, 3 cement by volume for mix B-3. Very approximately, using a Bulk Density of 1.51 for portland cement.
That's a lot more cement than used in a standard 3 gravel, 2 sand, 1 cement concrete mix.

Having said that, I would personally just get myself some 20mm scoria, some clean washed concreting sand, some portland cement and make a test slab of 3 scoria, 2 sand, 1 or 1.5 cement by volume, with just enough water to make it just wet enough to lay (remember after you have added enough water to facilitate the chemical reactions, the more excess water, the weaker the concrete).
Then I'd let it cure for a week under plastic. The I'd hit it with a hammer, and call it strong enough if it didn't break.
But that's just me - for all of my scientific background, I still reckon results on the ground are more useful data than academic papers and theoretical calculations.
Reply With Quote
  #15  
Old 11-02-2011, 06:32 PM
Lburou's Avatar
Master Builder
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 968
Thumbs up Re: Floor insulation options because of a lack of materials

You could always make a hearth like GianniFocaccia did (pictured below). Then, just fill the depression with scoria -or combination of sand and scoria- then, put your firebricks on top of the that. While not an optimal insulation layer, it would provide some trapped air for insulation and eliminate the cement issues you are struggling with. I'm still optimistic that you will find some form of vermiculite


__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Our One Meter Pompeii Oven album is here:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


An album showing our Thermal Breaks is
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


I try to learn from my mistakes, and from yours when you give me a heads up.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by Lburou; 11-02-2011 at 06:35 PM.
Reply With Quote
Reply

Tags
floor options

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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Finding local building materials james Finding Building Materials 24 10-30-2011 09:35 PM
materials in Sacramento cynon767 Finding Building Materials 1 11-19-2009 08:31 PM
Door materials to avoid? dbhansen Design Styles, Chimneys and Finish 18 10-04-2009 03:14 AM
Materials in RI And Eastern CT - Where I bought dinoforno Pompeii Oven Construction 4 08-11-2009 07:57 AM
Plans & materials before stand? dbhansen Getting Started 1 09-06-2007 10:10 AM


All times are GMT -7. The time now is 12:04 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC