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  • cooking floor height

    I currently have 4 courses of 8 in. block and have not "bridged" the gap in the wood storage opening yet, I'm planning that on the 5th course.
    The top of the 4th course is currently 29 in. above the finished paver patio surface where you stand.

    I'm 5'10" and if I measure the distance from my elbow when my arm is hanging down in a relaxed position, it's 45 inches from the floor; so that's the cooking floor height I'm going for.

    Does this sound right, am I missing any components that will effect floor height?

    --4 courses of block = 29 in. height
    --5 courses of block = 37 in. height (this will be lintel course that bridges the opening in the wood storage area)
    --4 in. thick hearth slab = 41 in. height
    --2 in. thick FB floor insulation = 43 in. height
    --0.5 in. thick fine sand = 43.5 in. height
    --2 in thick oven floor = 45.5 in. height

    thanks.

  • #2
    2 inches of CaSi is the bare min. If your budget can handle it 3 or 4" would be better. Elbow height is just a rule of thumb. If your concrete hearth is flat you will need min. Sand.
    Last edited by UtahBeehiver; 06-11-2018, 08:05 PM.
    Russell
    Build Link............... Picassa Photo Album Link

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    • #3
      I assume Casi is the insulation that sits on the hearth? I'm just using whatever comes with the casa100 kit.

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      • #4
        It is probably AlSi, that is the standard board for FB kits, your choice on insulation thickness, only making a suggestion that will make the oven more effective.
        Russell
        Build Link............... Picassa Photo Album Link

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        • #5
          At 6' I have to stoop a bit to look at the back of the oven which has a floor height of 44 3/4". My construction is 4 block high dry stacked base (30.5"), 5" slab, 5" perlite/cement pad, 2-1" layers of cal/sil board and fire brick floor.

          IMO you won't need the .5" of firesand under the floor brick, the cal/sil board it flat enough. Just don't get it wet.

          You should consider the perlite/cement pad to help insulate the floor from the cement slab.
          My oven build in progress: http://www.fornobravo.com/community/...made-cast-dome

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          • #6
            Thanks for the suggestions about insulating the floor. I want this to be as simple as possible, yet not cut any corners.
            The overall project also includes a 15 ft. long kitchen island and needless to say my enthusiasm for masonry work is dwindling quickly!

            I saw this post about foamglas atop the hearth, sounds easy enough that's the route I'll go:
            https://community.fornobravo.com/for...ith-sand-layer

            Here's the new cooking floor height breakdown, now at 47 in.

            --4 courses of block = 29 in. height
            --5 courses of block = 37 in. height (this will be lintel course that bridges the opening in the wood storage area)
            --4 in. thick hearth slab = 41 in. height
            --2 in. thick foamglas insulation = 43 in. height
            --2 in. thick FB floor insulation = 45 in. height
            --2 in thick oven floor = 47 in. height

            I'm thinking 47 in. height will be too tall, I'm only 5'10".

            I guess my only option is to make the 5th course of block half height, so 4" instead of 8". The concrete supply store stocks half height block.
            That would cut the final cooking floor height down to 43", which sounds about right.

            What do ya'll think?
            Last edited by pecker88; 06-13-2018, 06:35 AM.

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