I have just completed a pizza oven with a internal diameter of 1.5m and anoutside diameter of 2.2m. Friends who have seen it say the internal height of the oven at 550mm is to heigh. Is this so and should I redo the top part again? the oven is very well insolated with fire bricks layed with, Perlite cement mix, 40mm plastered layer of Pearlite/cement mix, a 50mm insulation blanket on top of paster layer covered with wire mesh, and then a final 50mm Pearlite/ cement plastered layer. I look forars to your guidance and advise. Rgds Lucio
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Which style of oven are you building are you building, low dome (Neapolitan) or a high dome (Tuscan)? On a low dome, is less than 1/2 the inside diameter of the oven, see attached chart from FB, based on this chart a low dome height is between 37 and 40% of dome diameter so extrapolating for a 1.5 m oven with a 0.550 m height put the oven ratio at 37%, For a Tuscan oven the dome height is 50% of the inside diameter of the oven. IMHO I believe you are just fine. You do not say what your floor insulation is but hopefully you insulated underneath the floor as well as you did the dome.1 Photo
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Thank you so much for your reply. I started with a concrete base to which I added 70mm perlite/cement on top of slab after which i used 85 mm thich fire refactory brick for the floor of the pizza oven. I think it is well insulated soas to allow d=heat not to disipate out into the dome and floor
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Hi Russel, Just measured the inside height of the pizza is actually 730mm with the diameter of 1500mm. Am in tollerance or must I redo and lower inside height of oven. I am also thinking of dding a insulated steel door with a sliding vent which I would help maintain heat. What would you advise.
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