Originally posted by RugerFan777
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Fiber Insulation Board would go concrete hearth (vermiculite not required) then Fiber Board. As Gulf mentioned we don't use a vapor barrier. We prefer the insulation be directly on the hearth, sand to level and use for heat conductivity then the cooking floor.
If you are going for a 4.5" floor / dome, It would be comparable to our and Modena oven. 2.5" floor with 4" dome. On that oven, we use 4" of floor insulation, 4" around the side dome and 6" above the dome. This allows the oven to be at about 600 degrees the next day after a pizzeria shuts their oven down.
The additional insulation on the floor will support more thermal mass, so you can easily over heat the oven. If you are doing prolonged bread baking, etc, your floor will have much more throughput the way you are approaching it. But if you intend to serve small groups or only a couple batches of bread, it is overkill.
Tim
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