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Hi All
I have posted before about my Stainless Steel oven build and so far it's been working extremely well - I have been churning out some beautiful pies.
I have been having a challenge with the floor from the time I have the oven. Oven internal size is 700mmx700mm and I tried to get 350mmx350mm firebricks so I only have 4 bricks inside but couldn't find a manufacturer. Now my issue is I have 230mmX115MM firebricks and there's a total of 18 bricks in the oven. The base of the oven is stainless steel that has a 50mm gap which is filled with Ceramic Fiber Blanket for insulation. The issue I have is when the oven is at operating temperature, the base expands and contracts because the ceramic blanket is not solid, the entire floor bows and sort of caves in with the high heat.
All the bricks ends up shifting and creates a very uneven floor with lots of gaps - it's a nightmare to use the peel in the oven with speed - I have to work very carefully so the peel doesn't tear the pizza.
Please give me some suggestions to alleviate this issue without having to dismantle the entire oven and fill the 50mm gap with something solid so it keeps it's shape better when heated.
P.S: I attached a picture of a visual representation of oven oven floor design so you can make sense of my description above if I didn't do a good job of words only
Thanks
I have posted before about my Stainless Steel oven build and so far it's been working extremely well - I have been churning out some beautiful pies.
I have been having a challenge with the floor from the time I have the oven. Oven internal size is 700mmx700mm and I tried to get 350mmx350mm firebricks so I only have 4 bricks inside but couldn't find a manufacturer. Now my issue is I have 230mmX115MM firebricks and there's a total of 18 bricks in the oven. The base of the oven is stainless steel that has a 50mm gap which is filled with Ceramic Fiber Blanket for insulation. The issue I have is when the oven is at operating temperature, the base expands and contracts because the ceramic blanket is not solid, the entire floor bows and sort of caves in with the high heat.
All the bricks ends up shifting and creates a very uneven floor with lots of gaps - it's a nightmare to use the peel in the oven with speed - I have to work very carefully so the peel doesn't tear the pizza.
Please give me some suggestions to alleviate this issue without having to dismantle the entire oven and fill the 50mm gap with something solid so it keeps it's shape better when heated.
P.S: I attached a picture of a visual representation of oven oven floor design so you can make sense of my description above if I didn't do a good job of words only
Thanks
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