I downloaded this from the FB pdf on the Vesuvius Line. My question is what goes on the 'dead' space between the 2" of insulation covered with mortar and the outer layer of tile covered motar? I included a marked up picture. Thanks!
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Neapolitan / Napoli oven design question
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Originally posted by MeLoN BaLLaR View Post[ATTACH=CONFIG]n382441[/ATTACH] I downloaded this from the FB pdf on the Vesuvius Line. My question is what goes on the 'dead' space between the 2" of insulation covered with mortar and the outer layer of tile covered motar? I included a marked up picture. Thanks!Forno Bravo
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Originally posted by admin View Post
We use extra insulation to create the "shape" of the oven. It isn't dead space, but ceramic fiber insulation blanket. It is more cosmetic than anything. The Primavera is the same dome size and is shaped a little different.
OK, makes sense. I assumed the longer throat was so you could make this Neapolitan oven a bread baking multi-tasker by closing off the chimney vent when you placed the door. This seemed to create the larger volume between the throat exterior and the exterior walls. Thanks for the reply!!
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Originally posted by MeLoN BaLLaR View Post
OK, makes sense. I assumed the longer throat was so you could make this Neapolitan oven a bread baking multi-tasker by closing off the chimney vent when you placed the door. This seemed to create the larger volume between the throat exterior and the exterior walls. Thanks for the reply!!
Tim
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