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  • #16
    Thanks David, but I am a little confused, is it ok to cast an unfired floor by myself or not ? It is sounding like I was sold a line by the guys who sold me the cement

    Cheers

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    • #17
      I'm not clear on what they sold you. If it is just the calcium aluminate cement then it's probably Ciment Fondu, there are other brands. You may also have been sold a premixed castable (just add water) Contact your supplier to clarify exactly what it is that they sold you.
      Kindled with zeal and fired with passion.

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      • #18
        Sorry I probably wasn't too clear. I have calcium alumina cement, they told me it's the cement they use in their fire bricks and refractory tiles. I was told a 4:1 ratio of sand -cement concrete would work in place of fire bricks. Cracking aside, I am a little concerned the surface will degrade faster than firebrick

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        • #19
          I use a proprietary castable refractory, but if I were making my own brew I'd add a little powdered clay in the mix to make it more workable and also add some fine polypropylene fibres which will disperse when mixed well and burn out at 160C leaving a network of fine pipes to assist water removal and reduce any steam spalling tendency. Ask your supplier if they have them or get them from specialist concrete supplies.
          Kindled with zeal and fired with passion.

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          • #20
            Cheers for all the tips, I think I'll spend the cash on fire brick/ tiles, or maybe finish the cooking surface with tiles, 25mm ones are easy to get, with the refractory concrete beneath.

            This wouldn't cause a heat break would it, i.e. due to two differing materials ?

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            • #21
              Provided the surface is smooth and flat you'll get good contact and heat flow by conduction.
              Kindled with zeal and fired with passion.

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              • #22
                Thanks again, much appreciated

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