Oven temps

[MikeD55]

Wanted to get an idea what normal post firing temps are people seeing. I close my oven with temps are 750-800*F. Drop to 300-350* 12hrs later then 200* 12hrs after that. Is that normal? I have 4” CaSil for floor insulation, 4” CF blanket on the sides and 6” plus on the dome.
My floor bricks are 2.5” thick and dome 4.5”.
Thanks
Mike

[david s]

That’s about right, but of course it all depends on where you are measuring your temperature and with what kind of device. IR temp guns read the surface temperature and the position of where the reading is taken from makes a big difference. Likewise a thermometer probe will give different readings depending on how high up the dome it is placed and how deep it penetrates the oven. I like the cheap bi-metal air temperature thermometers placed in the centre of the oven floor.
You will find a new oven continues to improve in both heat up times and heat retention for way longer than you’d expect, indicating that moisture elimination also takes way longer than you’d expect would think.

[rsandler]

In addition to what David notes, door insulation/seal quality and firing time will also influence heat retention. On my first oven, what you describe would be pretty typical for a quick firing, just enough to make 4 pizzas for dinner then close up. Adding a few additions of fuel before closing up after pizzas would get me higher next-morning temperatures. My second oven retains heat much better overall (combination of excessive insulation, a thicker and tighter-sealing door, and an enclosure that keeps it dryer than the igloo finish on #1), but the same basic pattern with firing temperatures applies--if I close up immediately after making pizzas, I can get 400-450 the next morning, whereas if I add fuel before closing up it can be well over 500.

[Giovanni Rossi]

MIke,

See these 2 posts on my build

https://community.fornobravo.com/forum/pizza-oven-design-and-installation/pompeii-oven-construction/452222-42%E2%80%9D-corner-build-in-the-shadow-of-mount-nittany?p=454378#post454378

https://community.fornobravo.com/for...375#post459375