Seal your oven in two steps. First, seal each joint, within the oven dome, between the oven dome and the insulating hearth and between the oven dome, vent and arch with refractory mortar. Optionally, you can cover the entire dome with additional refractory mortar.
Sealing the Joints
Water each joint using a sponge, then seal the oven joints by applying a 2"H x 4"W strip of refractory mortar cross the outside of the seam. Do not put mortar inside the joint as thermal expansion could cause the oven to crack.
Seal the oven dome to the insulating hearth with a 2"W x 4"H strip of refractory mortar, the seal the oven dome to the vent and arch. Additional Thermal Mass
You can optionally increase the thermal mass and heat holding capability of your oven by adding an extra layer of refractory mortar. The optional refractory coating will help the oven hold heat for extended baking and roasting. The addition mass costs a little more, and makes the oven heat up a little more slowly , and is not necessary if you will be using your oven primarily for pizza, fire-in-the-oven cooking and baking single batches of bread.
Both methods are widely used for residential oven installation, and whether you add the additional mortar depends on how you will use your oven, and your views on installation cost and installation time.
Residential ovens can be covered with an additional 1/2" - 1" layer of refractory mortar around the entire oven.
Commercial ovens should be covered with a 2" layer. Additionally, we recommend that Commercial ovens, which are large and made up of more dome pieces, incorporate a layer of wire mesh set half way in the refractory thermal layer for additional reinforcement.
Your are now ready to Insulate Your Oven .
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