Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
 
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Oven Management > Heat Management
Register Photo Gallery Post Photos Mark Forums Read


Heat Management Discuss Insulating a new oven in the Oven Management forums; Hi everyone! First, I am JUST losing my virginity to WFO's. I am in the final installation stages of ...

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 05-18-2008, 07:52 PM
Serf
 
Join Date: Jul 2007
Location: Milwaukee, Wisconsin
Posts: 5
Default Insulating a new oven

Hi everyone!

First, I am JUST losing my virginity to WFO's. I am in the final installation stages of a 36" insert oven and have begun curing it while I am awaiting the finish of the decorative encasement. (I'm awaiting fabrication of a stone cap to go on a brick box).

This has given me the opportunity to check out some of the heat characteristics of the oven. First, a little about the construction. It is a ceramic shell sitting atop firebrick atop insulating concrete -- I think the base is plenty insulated. The dome has at least 2 inches of insulating castable on it. During my 4'th and 5'th burns to cure, I got the interior dome up to about 500 degrees with the outer dome reaching temperatures of about 150 degrees. After extinguishing the fire, I lost about 150 degrees on the interior dome over the first hour.

I have been reading some of the other threads about heat management and I think what I will do is fill the entire encasement with granular vermiculite. I am wondering if I should, first, put another 2 inches of insulating castable on before the vermiculite and the stone cap? Any thoughts/suggestions?

Also, if I add another layer of castable, do I have to begin the curing process all over again?

Thanks...LOVE the forum!

Dave.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2 (permalink)  
Old 05-18-2008, 08:14 PM
DrakeRemoray's Avatar
Master Builder
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 713
Default Re: Insulating a new oven

Welcome!
It is probably easier to add some insulating blanket then loose fill vermiculite...
Drake
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3 (permalink)  
Old 05-19-2008, 01:49 AM
dmun's Avatar
Il Pizzaiolo
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 1,477
Default Re: Insulating a new oven

It's hard to make generalizations about insulating castable refractory, because there are so many different products by various vendors for multiple applications. If your enclosure is pretty tight, there is nothing wrong with loose fill vermiculite, the only thing is that it tends to leak out of surprisingly small joints. The blanket is more efficient, but also more expensive

I do know that the outside of your insulated dome should be lower than 150 degrees. Mine's behind a masonry wall, but it hardly gets warm to the touch.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4 (permalink)  
Old 05-19-2008, 01:50 PM
Serf
 
Join Date: Jul 2007
Location: Milwaukee, Wisconsin
Posts: 5
Default Re: Insulating a new oven

Thanks for the responses! So, another couple inches of castable then insulating blanket, then vermiculite???
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5 (permalink)  
Old 05-23-2008, 12:22 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 538
Default Re: Insulating a new oven

Quote:
Originally Posted by docsev View Post
Thanks for the responses! So, another couple inches of castable then insulating blanket, then vermiculite???
i don't think you need to add any more castable...I would just suggest using ceramic blanket insulation...then you can always pour in loose vermiculite when you get the finish done
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
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

vB 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
Oven Curing james Firing Your Oven 59 06-24-2008 09:24 AM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 07:14 AM
All things being equal Lester Newbie Forum 9 09-25-2007 06:38 PM
Neapolitana Style Oven (31.5") southpaw Pompeii Oven Construction 4 08-11-2007 01:29 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 9 09-20-2006 09:20 PM


All times are GMT. The time now is 07:58 PM.

Home | About Us | Our Suppliers | 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 - 2008, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.1.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46