Old 05-11-2010, 10:23 AM
Join Date: May 2010
Location: New York
Posts: 5
Default using 1-1/2" baker floor tiles

I found these 12 x 12 1-1/2" thick industrial baker floor tiles at earth stone ovens. Does anyone have any experiance with these? I am wondering how the heat retention would be directly on an insulation layer without any additional mass added.
Reply With Quote

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
Artisan baker ChefJeff1 Introductions 4 04-13-2009 08:52 AM
The Village Baker james Hearth Bread and Flatbread 2 10-20-2008 03:56 PM

All times are GMT -7. The time now is 09:43 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC