my new oven in progress summer 08

[exceloven]

Re: my new oven in progress summer 08

Great job! I love the granite.

Mark

[MAVANO]

Re: my new oven in progress summer 08

I bought them from G.I.Inc metals a company in Italy ,fortunately they have a warehouse at 203 commercial Dr.Yorkville ,Il. #630-553-9134, 1/2 hour away from my home, I e-mailed them in Italy to ask if they have any shows in Chicago and they informed me that no they do not, but I can pick up what I need in Yorkville Il. which is 20 miles from home,boy how lucky can you get, they also ship from there to any U.S. location, I think forno bravo carry them also,they G.I. have a show in Las Vegas once a year ,go on line to G.I. metals Inc. in Italy for on line full catalog,

[dbhansen]

Re: my new oven in progress summer 08

Hey Phil, what are you using to hold your tools on the side of the oven? I have to get something like that.

[Frances]

Re: my new oven in progress summer 08

I think the colour is fantastic, too! Very nice oven you've got there!

[Dino_Pizza]

Re: my new oven in progress summer 08

Your oven finish color is fantastic! Good for you for going bold, that "Georgia Clay" (or Italian Hillside) color is just perfect for an oven. The door you made is really cool too. I like the wood handles. Keep up the good work, Dino

[MAVANO]

Re: my new oven in progress summer 08

O.K. I finally finished the oven enclosure I"ll try to post some pics. if not I"ll post the Picasa web site and are able to be viewed there Picasa Web Albums - Philip - memorial day ...

[MAVANO]

Re: my new oven in progress summer 08

Thanks for your thoughts on this I am planning to fill my enclosure with loose vermiculite hope that helps, too late to place another blanket on dome enclosure already built, I plan to just cut a hole in cement board and blow in the vermiculite

[gjbingham]

Re: my new oven in progress summer 08

I believe your floor insulation is fine. You might be under-insulated on your dome. If it cools too quickly, it sucks heat from your floor in an effort to equalize. Adding an addtional blanket to your dome may solve your problem completely. Sounds like black magic. Physics rules.

Re-read the insulation section of the plans for building the oven. I think you're under-insulated. (I've only been wrong once...no wait,,,,,, twice.......Hmmmmmm)

[MAVANO]

Re: my new oven in progress summer 08

thanks for your response Dmun & gjbinham, ok then I guess I would like to keep more heat for a more prolonged time to your question dmun, the vrmcult insltn is 4 inches under the cooking floor,and gibinham yes the work of placing another layer of bricks on top of existing ,is far to much for close quarters,well maybe when I fill the dome enclosure with loose vermiculite(there is only a 1/2'' refrct. cement and 1''ceramic blanket on dome) and insulate the steel door it will improve heat retention. thanks you saved me money and WORK

[gjbingham]

Re: my new oven in progress summer 08

Concur with dmun on the quarter inch of insulation. I scanned your thread quicky (I've been away for awile). I don't think you loose too much heat from the floor into the entryway, even if that floor is not insulated underneath.

Mine is a similar setup. Rains here cause the entyway to get a bit damp. Three fires to pizza temps have yet to completely dry the outermost entryway bricks. They steam a bit, but I can easily cook pizzas and bread, with negligible negative results in heat loss. Certainly, I do loose heat from the floor due to this, but not so much that I'm going to modify the oven greatly to change it.

I have seriously considered adding an additional layer of half firebricks on top of the existing floor to improve the heat/cooking characterististics. The daunting task of cutting the bricks to fit the inside of the dome have dissuaded me so far.

[dmun]

Re: my new oven in progress summer 08

A quarter inch of insulation isn't going to do you much of any good. You didn't say how thick the vermiculite concrete was, under your existing floor.

I wouldn't worry about the heat leak unless you can't get your oven up to pizza temperatures.

[MAVANO]

Re: my new oven in progress summer 08

can anyone tell me how to place more insulation on the cooking floor ,can I place a compressed thin ceramic insulating blanket(1/4 inch) on my existing floor and place a layer of new firebrick, for more heat retention.The height of entrance is 13 1/2'' tall,the inside height of dome is 23 1/2'' it looks doable to me ,any thoughts out there. I'm trying to retain more heat in the dome ,made an error on placing vermiculite insulation layer under floor of the oven only and not the entrance and it is countersunk in the concrete slab the sidewall of the verm. insul. is touching the concrete, basically I built a slab with a circle of 50'' of vermiculite in the center of it at the same level did not leave a space between side walls of vermiculite and concrete,and placed the floor on top of that therefore the floor bricks are touching the concrete slab, during the summer I noticed the concrete slab was very warm during a 4-5 hour pizza party cooking of 25-30 pizzas is that normal or am I trying to create more work for myself by insulating the floor. thanks for your thoughts. Phil.

[MAVANO]

Re: my new oven in progress summer 08

wife and mother inlaw major players in the cooking dept.

[MAVANO]

Re: my new oven in progress summer 08

my Christmass bake

[Craig B]

Re: my new oven in progress summer 08

Sounds good. Thanks