I think 4" with rebar embedded will hold the oven and keep it from sagging. Anyone want to comment on that?
I also think you can do with only 2" of the thermal layer. Experience is showing that the non-commercial ovens just aren't driving that much heat into the floor, and it does not do you any good having the extra mass down there. Better to fully heat that layer, then stop the heat with insulation.
You end up with about a 4" thermal floor -- 2" of brick or refractory and 2" concrete.
James
I also think you can do with only 2" of the thermal layer. Experience is showing that the non-commercial ovens just aren't driving that much heat into the floor, and it does not do you any good having the extra mass down there. Better to fully heat that layer, then stop the heat with insulation.
You end up with about a 4" thermal floor -- 2" of brick or refractory and 2" concrete.
James
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