#1  
Old 08-19-2007, 07:51 AM
Serf
 
Join Date: Jun 2007
Location: Orange County, CA
Posts: 3
Default Insulating questions

We are insulating our INDOOR pizza oven and do not want to use vermiculite. The first 2 photos show 3 layers of the ceramic blanket that came with the Forno Bravo Oven. The next 2 photos are pictures of additional insulation that we put around the oven. My question is 3 fold. First, is 3 layers of the blanket enough? Second, is it good/bad to insulate around the chimney, and third, is it good/bad to use this additional insulation (r-30 I think...leftover from house construction). thx for any help
Attached Thumbnails
Insulating questions-img_3165_1.jpg   Insulating questions-img_3167_2.jpg   Insulating questions-img_3184_3.jpg   Insulating questions-img_3169_1_1.jpg  
Reply With Quote
  #2  
Old 08-19-2007, 03:45 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,870
Thumbs up Re: Insulating questions

Hi smpomerleau,
I have finished my Pompeii and used one layer of 'Superwool', the equivalent in Australia to what you are using, together with 3 x 1" layers of vermiculite capped with a thin layer of stucco render.
When the oven is 500įC, there is no heat what so ever from the outside of the dome. With the superwool reputely worth the equivalent of 2" of vermiculte, your 3" of insulation would be the equivalent of 6" vermiculitr or with my combination, the 1" wool and an extra layer of vermiculite.
They say that you cannot over insulate your ovens, but you only need enough to hold in the heat inside and within the dome and more will do nothing but cost you. By all means, use your fibreglass bats left over as it can do no harm, but will do nothing if your ceramic blanket is doing it's job properly.
To reduce heat from entering your kitchen (it looks like it is an inside installation), I would most certainly insulate your chimney. It is no different than a slow combustion heater installation but they are installed and used in cold weather to heat the room(s). Your oven would also be used in summer months when the heat radiated from the chimney would make the area unbearable and this would reduce the usefulness of the oven.
Hope this helps you decide and good cooking.

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
  #3  
Old 08-20-2007, 06:46 AM
jwnorris's Avatar
Apprentice
 
Join Date: Jul 2006
Location: Orange, CA
Posts: 228
Default Re: Insulating questions

Quote:
Originally Posted by smpomerleau View Post
<snip>.... is it good/bad to insulate around the chimney ....<snip>
Unless it is a double walled chimney, I would insulate it.

J W


BTW, where in OC are you - I am in east Orange.
Reply With Quote
  #4  
Old 08-20-2007, 04:03 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Insulating questions

I'm with JW,

If you are using the good Durvent, you don't have to insulate the chimney. Follow the installation instructions on setbacks from combustibles, and it is good stuff. Never hot on the outside. If not, then definitely yes on the insulation.

3" of Insulfrax will do the trick -- holding in your heat and keeping the exterior of the oven from getting hot. Still, make sure you don't have any combustibles facing into the oven chamber. Your installation looks like metal studs and hardibacker -- but it's worth saying again.

Looking good.

James
__________________

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.

Last edited by james; 08-22-2007 at 11:35 AM.
Reply With Quote
  #5  
Old 08-22-2007, 11:26 AM
Serf
 
Join Date: Jun 2007
Location: Orange County, CA
Posts: 3
Thumbs up Re: Insulating questions

Thanks for all your input. We are using Duravent Chimney $$$ and also using metal studs and hardibacker. We made our first 2 fires, and will be closing the walls soon...

Will send photos of the first pizza.
Reply With Quote
  #6  
Old 08-22-2007, 11:35 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Insulating questions

Looking good. Great food awaits. :-)
James
__________________

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
  #7  
Old 08-23-2007, 03:59 PM
Archena's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Alabama
Posts: 1,209
Default Re: Insulating questions

Um, check with the manufacturer. I've read in a few places that some metal chimneys should not be insulated. Dunno the particulars on that or if it even applies here.
__________________
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

"Success isn't permanent and failure isn't fatal." -Mike Ditka
[/CENTER]
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
Early planning questions CSWolffe Newbie Forum 0 05-30-2007 09:46 PM
Hearth Questions El Puaco Introductions 12 11-25-2006 11:55 AM
Insulating Hearth Questions wvachuska Pompeii Oven Construction 22 09-14-2006 10:34 AM
insulating question mrpbjnance Modular Refractory Oven Installation 4 08-07-2006 01:49 PM
39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS? southpaw Pompeii Oven Construction 0 02-03-2006 09:11 AM


All times are GMT -7. The time now is 07:50 PM.

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