Thermal insulation shop sent us this as a cheap offcut (900x1200mm) saying it'd be ideal for pizza oven base insulation. I'm concerned the compression is too much for the weight of the edge of the dome rather than the weight of the floor, and that this will cause inside edges of floor bricks to be pushed up. An asbestos layer would do the trick, but is a bit deadly (and hard to come by, and I'm not going to cut it)
Thoughts?
one solution would be to cut the floor bricks so the 1st layer of the dome site outside them rather than on them, then the squashing of the outside won't effect the cooking floor as much.
Thoughts?
one solution would be to cut the floor bricks so the 1st layer of the dome site outside them rather than on them, then the squashing of the outside won't effect the cooking floor as much.
Comment