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Re: Refractory bricks for the oven floor
From the WFO board
Posted by Rado on October 27, 2003 at 18:04:27:
In Reply to: Refractory bricks for the oven floor posted by David on October 25, 2003 at 21:48:54:
I think refractory fire bricks lied on 115mm high are the best option for wood oven building, as for the floor or the whole dome. Comparing use of bricks with a refractory concrete, bricks are a bit more expensive but last ages. Commercially produced refractory domes made out of castables cost quite a lot. Made of fire clay, standard refractory bricks with 26% alumina have 1350 degrees Celsius temperature rating.
This temperature can not reached in the wood burning pizza oven, not even close obviously. Bricks are a good investment, and are being traditionally used for many generations which is a good proving test for quality therefore a peace of mind.
26% alumina refractory brick:
Bulk density 1850kg/m3
Strength - compressive 15MPa
Linear change on reheating [to 1400C for 4 hours!] - permanent 0.3%
K-factor / thermal conductivity at 750C 1.05W/m.K
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines