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

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum
Register Photo Gallery Post Photos Mark Forums Read


Newbie Forum Discuss Thoughts ? in the Good Background Information forums; Hi all, I poured the oven insulated base this past weekend. I used vermiculite, mixed with portland cement, 5:1 ...

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 07-17-2008, 08:49 PM
Serf
 
Join Date: Jul 2008
Location: New York
Posts: 3
Default Thoughts ?

Hi all,
I poured the oven insulated base this past weekend. I used vermiculite, mixed with portland
cement, 5:1 ratio. ( I did not skimp on the cement, I was even a little generous) i checked the
base a couple of days later, seemed a little soft, spongy. I have not worked with vermiculite
before, maybe I am just used to cement and its firmness. Thoughts ? Oh I should say I dry
mixed the vermiculit and cement, and then added water gently.

This weekend I am planning on assembling the oven, my plan is to use refractory cement on the
joints, lay about 2 inches of vermiculite on the oven, blanket wrap the oven, chicken wire &rebar,
and another 4 inches of vermiculite. Of course I am not going to do this all in one shot, it would be over a few days.

I did print and read one of the intallation manuals on line here, I am going to re-read tonight.

Anthony
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2 (permalink)  
Old 07-17-2008, 09:02 PM
SpringJim's Avatar
Master Builder
 
Join Date: Apr 2008
Location: Spring Lake, MI
Posts: 501
Default Re: Thoughts ?

Anthony, the vermiculite/perlite layer tends to be a bit "spongy" kind of like styrofoam to me.....and I think the less portland (or less well mixed), the more fragile the material tends to be.
__________________
Sharing life's positives and loving the slow food lane
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3 (permalink)  
Old 07-18-2008, 04:26 AM
nissanneill's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 621
Thumbs up Re: Thoughts ?

Hi Jukenut
the vermiculite cement is more like a cork consistency but will harden up a little more over time. I certainly would not put any more Portland cement into the mix as the insulasting effects are reduced as the portland works more like a heat soak than insulating. The 1:5 ratio is exactly as I did mine with no problems.

Neill
__________________
"prevention is better than cure" ..... do it right the first time!!!!
Check out my build at:
http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4 (permalink)  
Old 07-18-2008, 03:12 PM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,744
Default Re: Thoughts ?

Quote:
Originally Posted by jukenut View Post
, lay about 2 inches of vermiculite on the oven, blanket wrap the oven, chicken wire &rebar,


Anthony
I think the general consensus is to use the blanket first. It's the better insulator and will hold heat in the oven longer than vermiculite. Then follow that with your vermcrete.

Other than that, I think you have the right plan going.

Dave
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
CJ....winter heat management thoughts Xabia Jim Heat Management 1 02-15-2008 10:50 AM
3 days of cooking DrakeRemoray What You Cooked Last Night 8 12-21-2006 06:41 PM
Floating slab OK in Northeast? Alan Getting Started 7 08-12-2006 02:18 PM
Larger Base mrpbjnance Pompeii Oven Construction 4 06-09-2006 02:42 PM


All times are GMT. The time now is 09:22 AM.

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 47