FYI,
David S is from Townsville in Queensland so he is a great source for locating materials in Australia. KarangiDude and Oasiscm are from NSW and are also a good source for materials in that area.
This is a sticky topic.
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Just remember that increasing thermal mass will increase fuel consumption and increasing floor or wall thickness increases heat up time. You may find the oven not that suitable for flashing up on a Friday night after work to cook two pizzas. Horses for courses as they say.
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Originally posted by david s View Post
If your oven is to be used primarily for bread, then as well as turning the insulating bricks on edge in order to increase the insulation layer thickness, you could consider turning the floor bricks on edge to increase the thickness and therefore the thermal mass of the oven floor.
And yes I’ll turn both bricks on edge to increase the thermal mass and insulation.
I also intend on using minimum of 75 mm insulation blanket followed with 50 mm vermicrete and clad the whole thing with bricks. Reckon that should contain the fusion within
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Originally posted by UtahBeehiver View PostInsulated fire brick is a suitable insulation under a firebrick hearth. K values for IFB runs about 0.15, CaSi board about 0.05. You may want to lay them on edge for more thermal thickness. Several Aussie builders have used IFB for their floor insulation.Last edited by UtahBeehiver; 11-18-2017, 07:40 AM.
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Insulated fire brick is a suitable insulation under a firebrick hearth. K values for IFB runs about 0.15, CaSi board about 0.05. You may want to lay them on edge for more thermal thickness. Several Aussie builders have used IFB for their floor insulation.Last edited by UtahBeehiver; 11-18-2017, 07:40 AM.
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Guday.
I can get my hands on some light weight insulating bricks that were used in a kiln to fire up clay bricks and pavers. They’re the regular 230 x 115 x 75mm size. Seems like they’ll be an excellent insulation layer for the hearth, anyone know if they’re as good as the silicate board ? I want to retain as much heat in the floor as possible. Bread is on my cooking bucket list.
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Re: Insulation Efficiency
Originally posted by FrankHawkins View PostWhat is perlite? And what is its difference to vermiculite? As I have bought vermiculite to do all of the outer dome with. Will it be ok to do it that way?
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Re: Insulation Efficiency
What is perlite? And what is its difference to vermiculite? As I have bought vermiculite to do all of the outer dome with. Will it be ok to do it that way?
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Re: Insulation Efficiency
Originally posted by FrankHawkins View PostHi there guys. Searching through this thread but can't find what ratio mix people have used for the vermiculite concrete that you put around the insulation blanket around the dome?
Is it purely just a vermiculite/cement mix?
Also what method have people used to apply it onto the dome?
Brick Pizza Oven Models and Photos
(Each picture has some notes below it, so expand the pictures at the vermicrete stage for details.)
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Re: Insulation Efficiency
Hi there guys. Searching through this thread but can't find what ratio mix people have used for the vermiculite concrete that you put around the insulation blanket around the dome?
Is it purely just a vermiculite/cement mix?
Also what method have people used to apply it onto the dome?
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Re: Insulation Efficiency
Originally posted by stonecutter View PostOrganic material is not a good idea.
How very true, organics rot or burn either way they return to the carbon of which it was made. You can use this characteristic you you advantage though to make a low tec insulation.
Chopped straw, rice husk, sugar cane mulch whatever and use enough watery clay to bind it will give you an insulating material. Even in the absence of oxygen the heat will break down the particles and if not it will break down over time anaerobic. It make an insulation that will go over an oven. If you pack it into glass jars and pack them together with something around to contain them it will be strong enough to support a small oven.
Efficient ... No not really but better than nothing at all.
But efficiency is what you think it is. A home oven is not really efficient as much of the heat is wasted. I'm guessing here but it would probably take 5 or 6 kg of wood for each kg of bread (food) cooked. It would be more efficient to keep it flashed up permanently and feed a number of households
Anyway that's my take on that
Regards dave
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Re: Insulation Efficiency
Has anyone used dried rice as an insulator for the floor? filled a pot with rice and tossed it on the stove for about a half hour and it blackened the rice touching the pot, but about a half inch off the surface of the pot, the rice was barely warm, an inch off the pot wall, the rice was cool to the touch and was cool all the way through the center. Just an idea I had due to the fact that I have not seen vermiculite for sale here in Peru, but rice is as common as flies here.
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Re: Insulation Efficiency
Originally posted by dallas2 View PostLaurentius,
I still have not heard back from you. Im down to the foundation slab. I have plenty of heat blanket. So what do we do next and then next and next to the finish Thanks
Dallas From East Texas the oven is 4x5 ft
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