great resource--newbie poster and seems like this question about my oven floor is more appropriate on this sub forum.
I have a brick oven with a house I recently purchased--seems to be in working order. Been trying to do some slow burns over a week to get any moisture out since I susepct the oven hasnt been used in well over a year. I have a basic question (which might be silly):
The inside is 40" diameter floor surface, and a 17" across dome opening. *Dome and sides are terra cotta.*
However, the floor is NOT a tile type of floor--it is some kind of poured concrete. Insulation issues aside (since I don't know if it was insulated as I inherited the oven with the new house I recently bought--pics to follow) will this affect the ability of the floor to reach and retain high temps? Ie, is a tile type floor critical to reaching and retaining high heat temps for cooking pizza? If so, can tiles be installed fairly easily on top of the existing floor? *Is it possible this poured concrete type floor can be some kind of material which retains heat well? *
I just got an IR thermometer so I plan to test the heat properties of the oven floor since I have no idea how this oven was built.*
Thanks for any responses as I am trying to understand this as best I can prior to testing it out first hand.*
I have a brick oven with a house I recently purchased--seems to be in working order. Been trying to do some slow burns over a week to get any moisture out since I susepct the oven hasnt been used in well over a year. I have a basic question (which might be silly):
The inside is 40" diameter floor surface, and a 17" across dome opening. *Dome and sides are terra cotta.*
However, the floor is NOT a tile type of floor--it is some kind of poured concrete. Insulation issues aside (since I don't know if it was insulated as I inherited the oven with the new house I recently bought--pics to follow) will this affect the ability of the floor to reach and retain high temps? Ie, is a tile type floor critical to reaching and retaining high heat temps for cooking pizza? If so, can tiles be installed fairly easily on top of the existing floor? *Is it possible this poured concrete type floor can be some kind of material which retains heat well? *
I just got an IR thermometer so I plan to test the heat properties of the oven floor since I have no idea how this oven was built.*
Thanks for any responses as I am trying to understand this as best I can prior to testing it out first hand.*
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