I am wondering if I should take the time to cut bricks to put the oven floor inside the dome, or just start the dome on top of the floor.
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Re: oven floor location
Originally posted by ksangiovese View PostI am wondering if I should take the time to cut bricks to put the oven floor inside the dome, or just start the dome on top of the floor.
ChipChip
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Re: oven floor location
I am wondering if I should take the time to cut bricks
John
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Re: oven floor location
I had the same question a while back and after some research on here it appears that the truth is that it really is your choice. A lot of people did it one way and many others did it the other way. So it really is what ever you want to do. But of those who placed the dome on the floor many still ended up cutting the floor to match the dome exactly and this still required what I think is the same amount of cutting if not more (I believe GianniFocaccia did it this way but maybe I am remembering wrong). So do whatever you feel works for you and follow John's advice above. He is a man who speaks from experience. I, on the other hand, am not since I am still just planning and dreaming. Good luck either way!
Nate
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Re: oven floor location
-Most commercial ovens have the floor inside the dome, as in not on top. I put mine on the inside but many others did not. James does say something about this in the plans but everyone says different things. I don't think it is about replacing bricks, I think it makes a nice heat separation from floor to dome. It's like a hot floating island inside the dome. If the floor is not hot you are not going to make good pizza.
-But in the end do it the way you want. That's what makes this site great.
Mike
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Re: oven floor location
Great question!
What properties come into play as a fired clay dome absorbs the spent calories from a fire?
Will the side and ceiling bricks distribute broadcast heat from aggressive flames faster than the floor can absorb the conductive heat directly from the fire? Given a finite brick absorption rate and a whole lot of external variables, I am thinking a dome heats up faster than a floor. Is this backwards?
John
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Re: oven floor location
Originally posted by Mike D View PostAnyway, what about the expansion of the floor and the dome, as in keeping them separate?
There are probably millions of ovens in the world with the dome on top of the floor, mine included, with no problems.
People over think these things and start inventing problems.
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Re: oven floor location
Originally posted by GianniFocaccia View PostGreat question!
What properties come into play as a fired clay dome absorbs the spent calories from a fire?
Will the side and ceiling bricks distribute broadcast heat from aggressive flames faster than the floor can absorb the conductive heat directly from the fire? Given a finite brick absorption rate and a whole lot of external variables, I am thinking a dome heats up faster than a floor. Is this backwards?
John
Directly under the fire that may be different but it is difficult to move a fresh fire without putting it out of comission so I do not have under fire mound readings. Maybe some of those with thermocouples in the floor could shed some light on this topic.
ChipChip
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