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  • Oven floor not hot enough

    I've made an oven using a exercise ball and vermiculite. The oven is 800mm diameter, internal height 515mm, internal height of door opening 325mm. The fire burns really well with temps well over 400 degrees C however the floor never seems to get hot enough to cook the dough as it should be. The floor is 25mm vermiculite board set into 50mm of vermiculite concrete. Any ideas would be gratefully absorbed????

  • #2
    Yes it is quite simple, you need a high mass floor to hold the heat generated by the fire.
    The most Successful pizza ovens are made from high mass material like fire brick or refractory cement and then the outer side of the shell is covered in insulating material like vermiculite.
    So your oven ‘will’ get hot inside but ‘not’ hold any heat for length of time.
    However if you line the bottom with fire bricks then you will at least get some success …..

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    • #3
      In addition to Fox's comment, it is also possible that the vcrete is still wet as well. What is the was the ratio of the vcrte? 50mm is roughing equal to about 1" of CaSi if ratio is 5 to 1. A min of 2" of CaSi is the recommended min. floor insulation thickness (or abt 4" vcrete at 5 to 1). Just to be certain, the oven floor is vermiculite board??
      Russell
      Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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      • #4
        Thanks guys. the oven is dry, it's been made for about 4 months. The floor is 25mm vermiculite board on top of 30mm vermiculite crete

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        • #5
          Sounds to me like inadequate floor insulation. 25mm is minimal. Is it possible to remove the floor bricks and add another 25 mm layer?
          Kindled with zeal and fired with passion.

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          • #6
            I'm still a bit confused what the oven is actually made of and just how much insulation there is over and under it. Also, the OP says the insulation was "set into" the vermiculite. Photos and/or a better description would help. There are lots of very knowledgeable and helpful builders here that I'm sure can help, if all was known.
            My Build:
            http://www.fornobravo.com/forum/f8/s...ina-20363.html

            "Believe that you can and you're halfway there".

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            • #7
              Originally posted by Wooden Piper View Post
              Thanks guys. the oven is dry, it's been made for about 4 months. The floor is 25mm vermiculite board on top of 30mm vermiculite crete
              How thick are your floor bricks?
              My 42" build: https://community.fornobravo.com/for...ld-new-zealand
              My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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              • #8
                Mark, from what I read, there is no high density floor in this build. Just vermiculite board set on top of vecrete.
                Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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                • #9
                  Originally posted by Gulf View Post
                  Mark, from what I read, there is no high density floor in this build. Just vermiculite board set on top of vecrete.
                  That's my understanding too Gulf, but I figured I'd ask just in case the OP is talking about what's under the bricks. I've never heard of a cooking floor of vermiculite board (only).
                  It would seem a relatively easy fix would be to add floor bricks if there's none.
                  My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                  My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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                  • #10
                    Originally posted by Wooden Piper View Post
                    Any ideas would be gratefully absorbed????
                    Buy the largest and thickest pizza stone you can find. Alternatively tile the floor with 1" fire brick tiles.

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