Design

[Crashdot]

I am designing the fire brick floor for my bread and pizza oven and all the examples I’ve seen have the bricks placed flat. So the thickness is then 2.5 inches. Is there any reason, other than cost, why I shouldn’t lay the bricks on edge, creating a 4.5 inch brick base instead? Then not using a thermal mass layer underneath, just going right to the insulation layer?

[david s]

A 2.5” floor thickness is about normal. A thicker floor takes longer to get to temperature but has more thermal mass so should hold its temperature for longer. The reverse is true for a thinner floor.

[UtahBeehiver]

As David mentioned 2.5 is typical. The only place I have seen on edge is commercial or high production ovens when they need additional thermal mass in the floor for multiple bread making batches.