I have uncovered a whizzy new insulation product for under the Pizza Oven floor. It's an engineered Calcium Silicate insulating board made for industrial applications, such as aluminum melting and holding furnaces. It's about twice as efficient as pure vermiculite board, and more than twice as efficient as castable vermiculite and portland mixed together (which closes an indeterminate number of air holes in the vermilcute and reduces its efficiency).
It comes in 24"x36"x2" sheets, and a single 2" layer takes an 800F face down to about 160F at equilibrium. Cool. It's easy to cut and clue, making it fast and easy to install. It doesn't even cost that much more than the cost of the vermiculite, and if you calculate in labor costs, it saves a lot of money. With way less hassle. I have a sample sitting on my desk, and it's great stuff.
We've already added it to the Forno Bravo Store.
http://fornobravo.com/store/product....cat=248&page=1
Looking at the installation guide from our precast Forno Bravo oven producer, they recommend vermiculite insulating blocks (which you can buy at the building supply story) in their instructions. This is basically a high-tech version of that.
Let me know if anyone has any questions or comments.
James
It comes in 24"x36"x2" sheets, and a single 2" layer takes an 800F face down to about 160F at equilibrium. Cool. It's easy to cut and clue, making it fast and easy to install. It doesn't even cost that much more than the cost of the vermiculite, and if you calculate in labor costs, it saves a lot of money. With way less hassle. I have a sample sitting on my desk, and it's great stuff.
We've already added it to the Forno Bravo Store.
http://fornobravo.com/store/product....cat=248&page=1
Looking at the installation guide from our precast Forno Bravo oven producer, they recommend vermiculite insulating blocks (which you can buy at the building supply story) in their instructions. This is basically a high-tech version of that.
Let me know if anyone has any questions or comments.
James
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