Modena140 Wood - Floor disintegrating under fire??

[andrewpizza]

I installed a Modena 140 wood burning oven in my pizza takeaway shop 6 months ago. I have recently noticed that the oven floor under where the fire burns is disintegrating and chipping away, up to half an inch deep.
We use a mix of spruce and oak/ash and normally burn at 650 - 700⁰F.

Does anyone have any suggestions as how I might prevent any more ware?
I was thinking of getting a heavy iron tray made up to contain the fire and perhaps offset some of the intense heat towards the floor.

[Faith In Virginia]

Looks like a cast floor. Can you just patch the floor? What material did you use to build the floor? I was also thinking if wet wood was being used if so the water that comes out could cause spalding else the floor is not a refractory cement rated for such temps.

[DrakeRemoray]

You should call forno bravo tech support...

[andrewpizza]

It is a pre cast floor, the whole oven came as a kit from the forno bravo factory in Italy, the floor is a 5 foot diameter 3" thick slab of solid refractory concrete, it took 5 men struggling to lift it into place, which is why i'm so supprised it is falling apart after 6 months.

[andrewpizza]

Sorry, also forgot to mention that the wood we use is at least 6 months seasoned, I personally check the wood before it is delivered, it is as dry as it can get. I'll attach some photos of construction.

[andrewpizza]

Some more.........

[andrewpizza]

And more..........

[andrewpizza]

And 1 more...........

[Faith In Virginia]

Ireland, one of those places on my wish list to go visit.

According to the pictures that was 5 BIG men to move that slab.

When I replied to your post I did not realize that was a kit oven by Forno Bravo. Being only six months old customer service or tech support would be the way to go.

I built my oven on my own so my tech support is looking in the mirror and talking with myself.

Loved your pictures and that is such a nice looking shop. What was that in the last picture it looked too thick to be pizza?

Good luck with your repair,

Faith

[andrewpizza]

Thanks Faith, thats focaccia bread, when dough is 24 hours old we make bread to use it up, we stick olives, cherry tomatoes, smoked meat etc into the bread and bake it before we fire up the oven. Its usually about 500F in the morning, perfect for baking.