36" San Antonio Texas Build - Introduction

[stevef22]

Hi all! Just wanted to introduce myself and show a progress snap shot of build. Currently have base and top poured. Top measures 4" thick, 4 food wide X 5 foot deep.

Is it ok to put refractory brick directly on top of cement? Does a 1" layer of sand really help?


Any building tips you can give me would be great!

[Chach]

you would need an insulating layer such as 2" of ceramic fiber board or 4" vermicrete to put the floor bricks on...if you put them directly on the concrete you would be heating up the entire hearth and using tons of fuel to fire the oven plus it would drain the oven of its heat acting like a big heat sink.

Ricky

[stevef22]

Thank you for the input Ricky

[stevef22]

Does Lowes/Home Depot sell ceramic fiber board?

[Chach]

Unfortunatley No. You would have to goto a supply house its probably cheaper that route anyway...Fornobravo sells it on the site...I used Distribution International which is a nationwide company

[Chach]

Here is the info for the location by you. They have foamglas, thermogold 12, and ceramic fiber blanket

Distribution International
1761 Shipman Drive
San Antonio, TX 78219

Direct: 210-270-7563
Fax: 210-271-7446

[Chach]

I used foamglas first as its water resistant. some builders drilled weep holes and used ceramic tiles to elevate the ceramic fiber board off the hearth slab to prevent water touching the fiber board if there was a breach. I used 1 1/2" of Foamglas which doesnt absorb water plus it has insulating values. 2" minimum of Thermogold 12 is the insulating board lots of us used below the firebrick. I put on 3" of ceramic blanket on the dome after it was built but I believe 2" is sufficient. Here is what I ordered for my 36" oven

27 sqft foamglas 1 1/2"
27 sqft Thermal Gold 12 - 2"
150sq ft 1" ceramblanket

[stevef22]

Thank you very much for all the tips and suggestions. Thermal Gold 12 is expensive for my budget. Could I use a layer of sand? 1" or so? Sand has a high melting temp and doesnt transfer heat very well.

[UtahBeehiver]

If high tech insulation if out of your budget then look at a p or vcrete, 5 to 1 under floor and 8-10 to 1 on dome, min 4" under floor and dome. Usually need to go to a masonry supplier for perlite/vermiculite. relatively cheap. You can get portland at any big box store.

[Chach]

I get it about the costs but would price it out..For most of us the budget eventually takes a back seat. LOL I paid $5.49 sq ft last year came out to less than $180. I had enough to do the floor at 2" and my insulating door 4" thick.

[stevef22]

Thanks for all the input. I will be pricing and calling around. Will keep upated with new pics as project continues.

[JRPizza]

Steve, have you gotten a copy of the Forno Bravo Pompeii oven plans, are you following a different set of instructions or are you just kind of winging it? The reason I ask is most builders that are following the plans have an idea of how thick and what type of insulation they are going to use under their floor before they build their stand and pour their hearth, so that they know the oven opening is going to be at a good height to see the food cooking and move things around in the oven. Height might not matter to you, but I'm close to 6' and my Wife is 5'2", so getting the floor at a level that we could both comfortably use the oven was important. Floor height might be what helps you decide whether you invest in some high tech insulation to keep the floor lower or use some thicker insulation/portland mix like UtahBeehiver discussed above. Either way I encourage you to insulate your floor to enjoy that multi-day cooking unique to a well built WFO, and follow some of the better documented builds to make sure there aren't any "gotcha's" lurking in your build journey.

[stevef22]

JR, thanks for reply. Im just winging it and have not read Forno Bravo Pompeii oven plans. Maybe I should.... I am quickly learning about FLOOR HEIGHT!!! Ahhh, its getting taller and taller by the minute. Also Im not a big fan of a giant thick slab look either. Next time I will build insulation into the slab. Good thing Im building this pizza oven at neighbors house : ) Pizza oven V2 will be much better.

[stevef22]

Either way I encourage you to insulate your floor to enjoy that multi-day cooking unique to a well built WFO, and follow some of the better documented builds to make sure there aren't any "gotcha's" lurking in your build journey.

YES!!! Cant wait for multi day cooking!

[JRPizza]

Ah, the neighbor is lucky to have a oven built, even if it is going to be a learning experience If your floor height ends up too tall you can always consider pouring a step or raised area to stand while cooking that is at a more friendly height. The plans are a great way to start and are pretty inexpensive, and I think you might even be able to find a copy floating around on the net. You can learn just as much by finding a few builds that did your size of oven and have the type of final look you want and studying them. I bookmarked a few favorites before I started and liberally copied them as much as I could.