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Hi All,
I am looking for advice on the thickness of the insulation layer to add under our 4 piece oven floor. Current dimensions are 29cm door height and ~40cm dome height (72.5%). The floor is not insulated at all (the dome of the oven is highly insulated) and I am trying to figure out the optimal thickness of the superisol board to slide in under the floor (within the confines of the dome, which will itself unfortunately sit directly uninsulated on the a 20cm thick concrete slab).
The 40 cm superisol board insulates from 500c to 67c. I would guess that a 50cm (2 inches) board would insulate from 500c to ~50c. If I add in the 5 cm superisol board, my door height would shrink to 24cm and the dome height to 35cm (68.6%). Does that seem like a reasonable approach?
Do I have to leave any expansion room for the superisol board? If not it would seem preferable to jam it in as snugly as possible. The super isol board will have a seam in the middle (dictated by the size of th door opening of the built oven). Thanks in advance.
I would Ike to be able to cook as many pizzas as possible without having to recharge the floor and I'd also like to bake bread at some point.
The backstory:
I went on vacation with my builder building the pizza oven (a modular Zio Ciro 90cm 4 piece round oven kit - http://www.zio-ciro.com/UserFiles/Fi...vesuvio_en.pdf). That was a mistake as it turns out. I had given him both the Rado Hand CD and a pizza oven design book as reference.
In any case, the end result is a built pizza oven with (a) ~6 inches of refractory cement/vermiculite insulation and a ceramic insulating blanket over the *DOME* and (b) the dome and 4 piece oven hearth lying directly on a ~10inch concrete slab. From what I have read, that means that the oven (in its current state) is going to be a beast to fire since the concrete slab will act as a heat sink.
The floor elements can be removed, since they are currently lying directly on the concrete slab. The edges of the floor elements will have to be trimmed to fit back into the dome, but should not be too dramatic. How much space should I leave between the floor pieces edge and the modular dome? Looks like there is nearly 1 cm of space there now.
Appreciate any advice.
I am looking for advice on the thickness of the insulation layer to add under our 4 piece oven floor. Current dimensions are 29cm door height and ~40cm dome height (72.5%). The floor is not insulated at all (the dome of the oven is highly insulated) and I am trying to figure out the optimal thickness of the superisol board to slide in under the floor (within the confines of the dome, which will itself unfortunately sit directly uninsulated on the a 20cm thick concrete slab).
The 40 cm superisol board insulates from 500c to 67c. I would guess that a 50cm (2 inches) board would insulate from 500c to ~50c. If I add in the 5 cm superisol board, my door height would shrink to 24cm and the dome height to 35cm (68.6%). Does that seem like a reasonable approach?
Do I have to leave any expansion room for the superisol board? If not it would seem preferable to jam it in as snugly as possible. The super isol board will have a seam in the middle (dictated by the size of th door opening of the built oven). Thanks in advance.
I would Ike to be able to cook as many pizzas as possible without having to recharge the floor and I'd also like to bake bread at some point.
The backstory:
I went on vacation with my builder building the pizza oven (a modular Zio Ciro 90cm 4 piece round oven kit - http://www.zio-ciro.com/UserFiles/Fi...vesuvio_en.pdf). That was a mistake as it turns out. I had given him both the Rado Hand CD and a pizza oven design book as reference.
In any case, the end result is a built pizza oven with (a) ~6 inches of refractory cement/vermiculite insulation and a ceramic insulating blanket over the *DOME* and (b) the dome and 4 piece oven hearth lying directly on a ~10inch concrete slab. From what I have read, that means that the oven (in its current state) is going to be a beast to fire since the concrete slab will act as a heat sink.
The floor elements can be removed, since they are currently lying directly on the concrete slab. The edges of the floor elements will have to be trimmed to fit back into the dome, but should not be too dramatic. How much space should I leave between the floor pieces edge and the modular dome? Looks like there is nearly 1 cm of space there now.
Appreciate any advice.
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