#1  
Old 11-15-2009, 07:38 PM
Serf
 
Join Date: Nov 2009
Location: Australia
Posts: 2
Default Newbie from Australia

G'day folks, after lurking on here for a while I think it's time to join in!
I'm from Central Coast of NSW Australia and in the process of building a wfo and have the foundation done, the concrete slab poured and next will be the base and dome.
Am I right in thinking that it's ok to use pavers as the base as opposed to firebricks?
I intend to lay a 'ceramic insulation paper' under the pavers/firebricks to assist in the insulation, but just wanted to get thoughts on using pavers.

Great forum and a minefield of info which seems to cover every topic known to mankind!
Reply With Quote
  #2  
Old 11-21-2009, 04:39 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Newbie from Australia

Hi Jakhall

welcome to the club. When you say the base,, Im assuming you mean under the block the oven will sit on ?? If so I wouldnt see any problem with that.. Keep in mind, Your completed oven will weigh over 3000 lbs... I used 220 firebrick at 9 lbs... about 4 kilo each so the dome alone was almost 2000 lbs..

What Im saying is be sure your base is strong and supported and you will not have a problem,

Cheers and good luck
Mark
Reply With Quote
  #3  
Old 11-21-2009, 04:52 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,875
Thumbs up Re: Newbie from Australia

Hi Jakhall and welcome aboard.
Another Aussie to add to the forum.
Have you read the book written by Russell Jeavons, "Your brick oven, building it and baking in it"
ISBN 1 904943 25 X
Well , he runs a pizza restaurant at Willunga in the Southern Vales just south of Adelaide.
He has 2 ovens which he uses for 3-4 days a week and has built 5 others using 'old pressed red bricks' and he used 2" fired clay pavers for his hearth. He has 2 layers so a total of 4" which he says can be easily replaces should they wear and need replacing. See:

http://www.fornobravo.com/forum/f27/...alia-1930.html (Russell Jeavon's Pizza Restaurant - South Australia)

A little warning on your insulation though, don't skimp and use the good stuff! It will pay dividends and once you get your oven hot (500˚C for pizzas) and with a good well insulated door, it will stay hot enough to cook for up to 3 days.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

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

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 11-21-2009, 06:03 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Newbie from Australia

Quote:
I intend to lay a 'ceramic insulation paper' under the pavers/firebricks to assist in the insulation,
Refractory paper is thin, and used to establish slip planes between masonry layers. It has no insulation value to speak of. Under your floor you need either four inches of vermiculite concrete, or two inches of refractory insulation board. Any shortcut here will leave you with an oven that will waste wood, and have trouble getting to temperature.

As for pavers, builders have used fired clay pavers with success, but bear in mind that any non-refractory ceramic material will have the tendency to crack and spall. Mandatory disclaimer: In the US "pavers" universally refer to portland cement slabs, which are completely unsatisfactory in oven use.

One final thing: unless you're building a fire-every-day bread oven, you really don't need a four inch thick floor.
__________________
My geodesic oven project:
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
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

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
The Bread Baker's Apprentice - Australia heliman Get Cooking 2 10-14-2009 06:31 PM
Hello from Australia ecsk Introductions 5 03-03-2009 09:27 PM
Hello from Cairns, Australia Troppo_FNQ Introductions 4 04-16-2008 11:15 PM
Hi from Moruya in SE Australia Nokka Introductions 7 01-09-2008 10:30 PM
Vermiculite in Australia nissanneill Tools, Tips and Techniques 0 09-22-2007 07:53 PM


All times are GMT -7. The time now is 07:12 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC