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Bricks for 42" Oven - Question about Refractory Bricks

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  • Bricks for 42" Oven - Question about Refractory Bricks

    Hello all!

    Trying to build at 42" oven based on the plans provided here. Some feedback needed about bricks potentially sourced.
    Here in Jamaica firebricks are extremely expensive. Purchasing the firebricks indicated in the build guide will be the equivalent of $2500 USD alone! However, I am able source refractory bricks used within furnaces at a cement plant. They got wet, so they were planning on dumping a lot of what was purchased; I will be able to attain a lot more than i need. These bricks have the code B320 / B620 on them - I believe they are heavy duty high alumina bricks. Rough esitmate of size - 6" x 6" x 3"
    Am I able to use these bricks in my oven build for the dome or floor? Or is this a waste of effort???

    Thanks everyone!

  • #2
    They are probably what are classified as Super Duty, I used a similar size brick (right side of attached pic) from a steel mill but they were new surplus. Only a couple issues with these bricks, my guess they were used to drying their product or raw materials so my thoughts there should not be anything hazardous embedded in the brick. Second, these are really hard brick, both Gulf and I used Super Duty, so they are really hard to cut and you really need a diamond wet saw for cutting (I went through a dozen cheap diamond blades). JRPizza used a method to minimize bevel cut so you can get a tight inside joint with less cutting (see his thread). As far as getting wet, refractory brick suffer when they go through a wet freeze cycle, I don't suspect you get freezing down there.
    Attached Files
    Russell
    Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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    • #3
      Is that a yes to me being able to use them to build an oven then?
      Use for dome, cooking floor, or both? If i build an oven with them, will the oven get too hot when firing up?

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      • #4
        I have super duty bricks as well. Actually 95 % Al2O3 for the dome and 57 % Al2O3 for the floor. So far, I have only prepared the dome bricks. They are extremley hard on the blade though they cut well. My bricks are tapered. I ended up only cutting though 1/3 of the brick height and then rest it on a support and hit it with a hammer on the back to brak in halves and thirds. Thats also makes s sort of stepped taper. My initial though was to bevel the bricks, but by doing so, the blade cost alone would be more than the whole oven. I'm going to live with slightly larger joints.

        The oven will not get too hot. You control the heat, but it will behave slightly different to a low duty brick oven.
        Last edited by Petter; 05-09-2020, 10:59 AM. Reason: Spelling...

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        • #5
          Thanks for the feedback.
          Originally posted by UtahBeehiver View Post
          JRPizza used a method to minimize bevel cut so you can get a tight inside joint with less cutting (see his thread).
          Can you provide the link to this thread?

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          • #6
            Sounds great! I assume I would have to cut them to the regular 4 1/2" x 9" x 2" size or 4 1/2 x 4 1/2 x 2" correct?
            Originally posted by Petter View Post
            My initial though was to bevel the bricks, but by doing so, the blade cost alone would be more than the whole oven. I'm going to live with slightly larger joints.
            Whats the benefit to beveling the bricks? Where would you bevel them?

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