| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#71
08-11-2005, 04:55 PM
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 i just came from my supplier, and they gave me 5 70# bags of castable insulation (good up to 2500deg F) for free. they were left over from some old order, and the bonding agent begins to deteriorate if it's not used, so they can't sell it. i'll probably go back for more to use around my vent and chimney if it works well. at that price, i might as well put it on really thick. vermiculite is cheap enough that i'll probably still backfill it loose in the end, but this stuff oughta do the trick. right now, the top of the outside of the oven gets about 250 deg. when the inside is 800-900 deg, so i have to believe i'm losing quite a bit of heat that way. this will hopefully increase my ability to keep the oven pizza hot. BTW marcel, they told me you had emailed them from my reference, which they thought was funny. let me know if you use them for the arch brick, and i'll see if i can help hook you up with the castable insulation.
__________________ -paul overdo it or don't do it at all!  |
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#72
08-11-2005, 06:00 PM
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Keep up the good work & keep on posting. Jim |
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#73
08-11-2005, 06:21 PM
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| pizza results in... jim, i've made fantastic pizza in it already, though i haven't ironed out the fuel situation yet. something i'm burning (i have a mix of fir, cedar, apricot, and madrone---i shoot for the hard wood after the coals are hot) is popping and shooting embers quite a bit when the fire is roaring, and the oven is too uninsulated to hold pizza temps unless it is alsolutely roaring. i'll let you know how bread turns out.
__________________ -paul overdo it or don't do it at all! |
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#74
08-11-2005, 06:21 PM
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| You can have too much thermal mass, but I don't think there is such thing as too much insulation. Can you get us any details on your castable insulation. For example, how does it compare with Vermiculite and/or a ceramic insulating blanket for efficiency. James
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#75
08-11-2005, 06:27 PM
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| yeah, the problem right now is NO insulation, but i figure i can't go wrong coating the hell out of the thing when the material is free. i'm not sure how the material would compare with vermiculite insulation, but i'm fairly certain it should far exceed it's capabilities. this stuff is similar to the blankets, in that it's rated for extremely high temperatures (2500 deg. F --obviously far beyond anything i'll ever approach). the product name is :Insulcast 25, made by Pryor Goggey Co. if anyone wants to google it.
__________________ -paul overdo it or don't do it at all! |
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#76
08-12-2005, 10:39 AM
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| First link from Google, though maybe not the same manufacturer because they don't list 70 lb bags: http://www.ablerefractory.com/datash...%2025%20LW.PDF THERMAL CONDUCTIVITY BTU/SQ.FT./HR./IN./oF Mean Temp. "K" 400 F 1.91 800 F 2.10 1200 F 2.46 1600 F 2.97 2000 F ` 3.31 |
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#77
08-12-2005, 12:56 PM
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| i coudn't find any product specs on the supplier's website, but the product you found is probably very similar. the 25 in the name denotes the temperature rating (2500 deg.). most refractory products are named this way, but with some the number refers to the alumina content. i would wager that any manufactured refractory product will outperform any anything you make yourself, but i believe much of the original point of the pompeii plans was to provide plans for an oven for which supplies can can be easily found. perhaps there could be an 'advanced building section' in the forum for posts like jim's arch specs, discussions about more professional products, and other techiques that go a bit beyond the 'possible for anyone' point.
__________________ -paul overdo it or don't do it at all! |
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#78
08-12-2005, 01:20 PM
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| Paul, I like the Advanced Pizza Oven concepts idea -- brick ovens for the hardcore builder. Let me think about how to do that. One idea would be to include all the real technical information there on arch design, insulation efficiency, concrete compression, etc. Issues that fall outside the range of the standard installation techniques. It could apply to both Forno Bravo refractory ovens and Pompeii ovens. Do you think there is enough content for its own Forum section? James
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#79
08-12-2005, 01:57 PM
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__________________ -paul overdo it or don't do it at all! |
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#80
08-12-2005, 02:24 PM
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| I definitely think there should be a single set of core plans on www.fornobravo.com, that reflect the basic state-of-the-art. I can update the plan set on the net to reflect the internal foam forms, which I think is the best method. Right? James
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