#1  
Old 07-11-2006, 06:16 AM
Serf
 
Join Date: Jul 2006
Posts: 6
Default Insulation Question

Hi Evryone,

I have seen where KiwiPete has used 3" of rockwool and 1" of cement & vermiculite to insulate his oven. My question is, how does this compare to 1" of insulfrax and 4" of cement & vermic? I ask this because I only have 4" of space between my brick oven and the inside of the wonderboard exterior wall. The oven is coming along great. Any help would be greatly appreciated!

Yep. New member today. This site is awsome! Lot's of great info here.
Attached Thumbnails
Insulation Question-100_0181.jpg  
Reply With Quote
  #2  
Old 07-11-2006, 06:33 AM
Fio Fio is offline
Apprentice
 
Join Date: Apr 2006
Location: Virginia
Posts: 166
Default Consider insulation Board as a lining

If you are strapped for insulation space, consider using insulating board to line the inside of your enclosure. That's what I plan to do. If you see my pix you'll see I planned poorly and left very little room for an enclosure. The insulating board is very efficient and is probly a lot easier than pouring 4" of vermiculite concrete.
__________________
There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.
Reply With Quote
  #3  
Old 07-11-2006, 08:03 AM
Marcel's Avatar
Journeyman
 
Join Date: Aug 2005
Location: Oregon
Posts: 426
Default Enclosure can also be filled with Perlite

(M) I poured 7 bags of Perlite over the dome to fill the space between it and the exterior wall enclosure. Each bag held 4 Cu/Ft so That totaled 28 Cu/Ft.

(M) I dammed the corners with sheet metal so as to conserve the Perlite for the top where the heat is probably greatest.

(M) Your oven looks like GREAT! I like the orientation and the very thick layer of insulation under your hearth bricks. From the image I got the feeling that your hearth bricks were either deeply embedded or are about 1/2 the thickness of most. ____

(M) Another oven with the same orientation as yours, and one that turned out beautifully is that of Paulages:

(M) Click on: http://www.fornobravo.com/forum/show...5&page=6&pp=10 (pompeii oven construction began today)

(M) Paul's thread is arguably the most viewed of any builder's postings. Some of his images that are hosted on PhotoBucket somehow got their links scrambled but there are some images that clearly indicate his 45 degree orientation. Paul is also a fine baker and has contributed about 285 postings to this forum.

Ciao,

Marcel
__________________
"Everything should be made as simple as possible, ...
but no simpler!" (Albert Einstein)
Reply With Quote
  #4  
Old 07-11-2006, 05:52 PM
Serf
 
Join Date: Jul 2006
Posts: 6
Default

I do appreciate the replies, but the question still is "how does KiwiPete's 3" of rockwool & 1" of vermic and the standard 1" insulfrax & 4" of vermic compare in performance?"

I will post some more pics as I get time.

Thanks,
Bruce.
Reply With Quote
  #5  
Old 07-11-2006, 06:01 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

Bruce,

Great looking oven. Arch into the oven chamber and a second arch (I think) for frame the vent. Nice.

Insulfrax is a lot more efficient than Rock Wool (Lana di Roccia in Italian). I used it on the Florence oven, along with vermiculite. It was OK, but not great. That was the oven I knew I would only use for a year, so I scrimped by on the insulation. I am continually impressed with Insulfrax -- it's great stuff. It's easy to use, and the price isn't a killer.

If you are tight on space (which it looks like you might be), I would go for more efficient insulation to get the most bang for the inch.

Still, all were are trying to do is make your oven "better". You can insulate with 3"-4" of vermiculite, and it will still cook just fine. We're in the good, better, best zone.
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
  #6  
Old 07-11-2006, 09:51 PM
Serf
 
Join Date: Jul 2006
Posts: 6
Default

James,

Thanks for the reply. That's what I needed to know. Looks like I'm getting some insulfrax as nothing but the best will do.

Here's some more pics if you guys are interested.
Attached Thumbnails
Insulation Question-inside.jpg   Insulation Question-overhead.jpg   Insulation Question-frontarch01.jpg  
Reply With Quote
  #7  
Old 07-11-2006, 09:58 PM
Fio Fio is offline
Apprentice
 
Join Date: Apr 2006
Location: Virginia
Posts: 166
Default I like the way you filled your gaps.

The inside of your dome is beautiful. You took the time to fill in the gaps from the inside, which I wish I had done. It looks spectacular.
__________________
There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.
Reply With Quote
  #8  
Old 07-11-2006, 10:12 PM
Serf
 
Join Date: Jul 2006
Posts: 6
Default

Fio

I tried the stirofoam mold but couldn't work with all that foam in the way. So after spending all that time cutting the foam, I pulled it all out after the first brick and did all of them by hand and finnished each joint with a sponge as I went along. I am pleased whith it too. Thanks for the compliment.
Reply With Quote
  #9  
Old 07-11-2006, 11:08 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

Fio,
Can you come back and re-fill the gaps inside your oven? Do you want to?

It would be great to hear from other builders if they think that is helpful and/or difficult. You would have to use a high quality, true refractory mortar -- not portland-based fireclay mortar, as it would be exposed to direct heat.

Worth it?
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
  #10  
Old 07-12-2006, 03:24 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Gaps

James, Fio,

I'd say filling gaps is worth it, although you have to be a bit of a contortionist to do it. Just mix up a "fairly" dry batch of refractory mortar at about the same consistency as for pointing, wiggle in on your back and do it. That way, the edges of the bricks wont be exposed to driect flame.

Jim
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



All times are GMT -7. The time now is 10:36 PM.

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