Mortar oven Floor.

[Fernando1975]

Hello, first time at it. I followed a video I saw and mortar the whole oven floor. As I read on this forum I realize it may be a problem with expanding and may result in bricks cracking.
Should I remove the floor and start over or is there another solution. I appreciate any comments. Thanks

[Chach]

I would as it's very easy to do at this point.

Ricky

[UtahBeehiver]

We need a little more info. What is the floor insulation, pics would help. The purpose of a dry fit floor is that the expansion of the bricks can be independent. A second, but very rare, is you can more easily replace a damaged floor brick if need be Even the first course of the dome is not mortared down for the same reason.

[Fernando1975]

I will be removing it. I removed 2 bricks and came out rather easy. Better now than once i close it.
I m using thermafiber kfac 19. (got charged $250 for a box, did I get ripped off?).
My build: 36in diameter inside. 18in opening and I am going for 11.5in height opening. How does that sound? I will try uploading pics as I go along.
Thanks for for the help.

[UtahBeehiver]

What are you using as a baseline for your oven and construction design? I can't say what whether $250 a box is good or not you don't give any details, ie thickness, number of pieces, size etc. I did look at the specs and there is one concerning item on this material. The compression strength is on the light side. Recommended compression strength for CaSi or AlSi board should be at least 75 PSI at 5% compression, kfac 19 is only 4800 PSF at 10% compression (33 PSI at double the compression rate) the K values are good though. Don't know what to tell you on the insulation other than it is probably too late if you doing the floor and it is what it is.