SuperIsol Installation for 42" Pompeii

[Ken524]

Re: SuperIsol Installation for 42" Pompeii

Paul,

Thank you so much for post your pics. They are a really big help. As for having a perfectly flat hearth; it's definitely not too late. I'm just now digging the foundation.

Your second picture also helps me see how people are building the dome around the outside of the cooking surface. Your detail work is super. I found the thread about wet saws and tapering bricks. Looks like I need to find a wet saw!

Ken

[Hendo]

Re: SuperIsol Installation for 42" Pompeii

Ken,

I've attached a couple of shots of my insulation sheets before the cooking floor went in to show how I did it. I didn't think there was much point in cutting a circular shape and discarding the off-cuts, so stayed with the rectangular shape. At the end of the day, there is a lot of wastage, but what else can one do? There was no way (by my calculations) that I could have saved a sheet by judicious trimming!

One thing I'd recommend if it's not too late is to ensure you achieve a very flat hearth slab. Cal Sil sheets are very rigid and just don't want to bend. I ended up with some minor (1-2mm) valleys, and despite glueing the sheets down with high temperature cement (Kaogrip), I still ended up with several hollow sounding areas, indicating the sheets are proud of the slab. Tough!

BTW, my oven is 1100mm (43.3") internal diameter (floor inside dome) and the Cal Sil sheets are 2" thick by 24" by 39". The faint circle on the first photo represents the diameter of the cooking floor (approx 1090mm). My vent chamber extends beyond the hearth slab over a bench-top / prep area, and the insulation sheets extend out to the ash slot, so I ended up with a T-shape hearth.

Hope this helps.

Paul.

[Ken524]

Hello,

After scouring the forum, I'm still a bit unsure about how to cut/arrange SuperIsol on the hearth. For a 42" oven, the instructions recommend using 4 - 24"x36" panels.

Using my CAD software, I positioned the 4 panels on my hearth and (as you can guess) they aren't sized for a no-brainer installation. Some cutting will be required.

Exactly what parts of the oven should the SuperIsol be under? Obviously the cooking floor. Probably the dome as well. Should it extend outside the dome?

Are folks cutting this stuff to arrange it into a circular shape or rectangles?

Anyone have pictures of their cut and positioned panels?

Thanks a million!

Cordially,
Ken