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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. -
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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Why don't you send us some pics so we can see what you are building. A 1.5M oven is a really big oven, is it a commercial oven?Comment
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Yes its for a restaurant I will ost some pics tomorrowComment
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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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Big difference between 550 and 730 mm. But, as I mentioned in a previous post, Tuscan oven height ratio is 50% of the ID of the oven so 50% of 1500mm is 750mm.Comment
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What worries me is the speed that i can get pizza'a in and out as customers dont like waiting at the best of times
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Can't help you there, I am just going by recommended and proven construction techniques. Lot of variables how well an oven performs, fuel type, wood type, insulation under floor and over dome, thermal mass, etc, etc. Usually a door is not used during active cooking.Comment
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Thank you Russel, I dod all the right things with all round insulation (over did it actually) so I think it should be ok,, Well fire it up soon so will let you know how it goes. Rgds LucioComment
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