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Login or Sign Up Log in with. About Us Contact Us. Shop Now Fast Quote. Search in titles only. Previous 1 2 3 4 5 Next. It looks like the Soapstone and Firebrick weight is almost identical per volume. The thermal properties of Soapstone and Firebrick differ in two ways.
This higher transfer rate can be thought of like the R-Value rating of insulation. My guess is that what this means for the WFO and Pizza Stones is that the Soapstone will heat faster, cook pizza faster, even out temperatures within the oven faster and cool faster. I would guess that an oven with a Soapstone floor would benefit from more sub-floor insulation than a typical Firebrick floor oven. Thermal Capacity Brick 0.
Last edited by SCChris ; , Additional information and references.. Thermal Capacity Iron 0. One other huge difference when comparing the two is durability. Soapstone is very soft and scratches easily. This pretty much rules out metal utensils.
I'm not even certain soapstone could handle a typical brass brush. Soapstone's superior conductivity and thermal indestructibility make it the Rolls Royce of home oven pizza stones using wooden peels , but, for the potentially more abrasive environment of a WFO, at this point, there's a few logistical kinks to work out. I'm presently building a WF soapstone oven, so I'm in the process of working these kinks out as we speak. Scott, I think you'll find that the brush isn't a problem with your Soapstone.
As it's been presented to me, the darker more homogeneous stone is what you want in high temp environments, like ovens. Soapstone is not a single mineral but a mixture of minerals and it varies greatly in hardness because of the Serpentine and Talc that are the greatest components of Soapstone.
The reason you want the darker more homogeneous stone is because although the lighter component of Soapstone, the Talc, can handle the heat, the expansion difference between the Serpentine and the Talc will ultimately crack the softer Talc, and because of the hardness difference of the darker Serpentine I don't think you'll find that the brass brush is any problem at all. I also think one of the reasons we use wire brushes is the because of the texture and absorbency of the firebrick.
Soapstone is much less prone to holding onto spills, ambers and ash. I think that the heat conductivity of Soapstone makes some design changes to the typical WFO beneficial. My opinion is that the sub-floor insulation should be beefed up and that some sort of thermal break should also be designed in at the entry door area.
Additionally, the amount of thermal capacity, heat storage, that the Soapstone offers is of course related to the thickness of the stone installed. These most common sizes provide approximately? My question is, if the 3cm material is installed rather than firebrick, how important is this heat storage difference? Stone is a much better match for the entry in my opinion.
Granite or Soapstone or some other nonporous material seems to make better sense in the entry area. Great bit of research on soapstone vs firebrick. I don't think you have to worry about stains on the inside of your oven. At the temps we are working the oven is self cleaning fire brick or soapstone. I think the smooth texture of the soapstone would be a nice working surface inside the oven. The thermal properties all seem to work in the soapstone's favor except the added insulation required good observation.
That is a big difference in thermal conductivity That should really add to your oven spring. Watch out for charring on the bottom. You can always hold the pizza closer to the dome to finish it off.
Most of this junk was meant to provide mass and buffer the internal oven temps, and they did. I have to say that the 3cm stone really changes the personality of this oven for the better. It seems like the oven has a quicker recovery to temp time and that seems logical given the greater T. How fast can the pizza dough or bread or whatever take up the additional heat transfer the Soapstone can provide?
I think those numbers are close enough for our mental gymnastics. So you are able to store more energy by weight in soapstone than you are in firebrick. That's a good thing. Were you planning to put firebrick under the soapstone then insulation? If installed that way you reduce the thermal conductivity to that of the firebrick. Cause the soapstone cannot loose heat, to the outside, faster than the firebrick.
The firebrick is a heat stop of sorts. I think you get the best of both worlds with that configuration. I really like the non-stick and stainless properties of the material. I'm not so wild about the blue cast. This is really an aesthetic rather than functional thing. If the area had some complementary color in the area, I'd be fine with it, but my area colors really run toward the reds and browns.
I have felt since I put the SStone in that the efficiency of the oven was somehow less than the measurements I had early on, but I couldn't, didn't have the measurements.
I'll swap the entry for the same Granite I'm using on the surrounding work surfaces. I would have gone directly to Granite, but I didn't have a good feel for the ability of Granite to hold up in the entry. At this point I feel like, what do I have to lose? In the oven, if I go to SStone, this is not a given, I'd add an inch of rigid Calcium Silicate insulation board and then put 3cm SStone directly on this.
I don't think putting an exposed inch of insulation board is really the way to go and going back to Fbrick as a thermal break here could be the answer. You should be fine with the granite entryway. Mine doesn't get that hot. It's kinda interesting, there is like a wall of heat as you put your hand inside the oven.
It's so hot you can't put your bare hand in past it. That occurs, in my oven, right where the dome begins not surprising. That is where I will begin my granite entryway slab. It's actually a great place to keep things warm. The granite, is a good choice for that area and it comes in lots of colors. It's come to my attention that Ovencrafters doesn't recommend Soapstone for bread ovens because of the higher heat conductivity when compared to the standard Firebrick floors.
I can see how this additional conductivity can really help in a commercial pizza oven where you're moving pizzas as quick as you can build them. Even in our ovens this can be an advantage.
I don't know if Soapstone is a real disadvantage when we're baking bread in our Pompeii style ovens. I would expect that the crust would cook faster.
Is it too fast? Can this be mitigated somehow? I bet it can be mitigated. Foil or ceramic tile or a pizza stone on top of the stone and under the bread loaf or whatever else might be all it takes to be just right.
I would also expect that the oven deck would heat faster and the overall temps would even out faster. This would seem to be an advantage.
When I have baked on the Soapstone "pizza stone" in my general "inside" oven I have adjusted the baking by not running the oven to f and turning it down to f after putting the bread in to bake but just running it to f and leaving it there. The additional mass and conductivity of the stone seemed to make this a prudent change and it turned out being just right. I think the idea of running the oven to and backing it down goes along with the poor performance of standard ovens.
Once the oven door is opened and by the time you get the bread in and steam going you lose a lot of heat. I have 2" of vermicrete under 2" FB insulation Board so I am well insulated in the floor area.
I have not built my arch yet and want to compensate the inner opening to compensate for the added thickness should I decided to add the soapstone. Does anyone have any comments on using this approach? A thicker material will hold up better to the firewood in and out cycles. Also take note of the consistency of the product. The more homogenious the material the less stress fracturing due to dissimilar heat expansion you'll experience.
Chip, What originally attracted me to soapstone was the seamlessnessness of it plus I was able to acquire polished, clear? I am also intrigued with the effectiveness of the stone as a heating element apart from purportedly being optimum for cooking pizzas and flatbreads. My concerns with soapstone long term are its ability to withstand cracking as seen in photos of another oven here on the FB site.
I don't know if cracking is a function of talc veins in the stone or something else. My gut feeling is that the thinner the stone is, the higher its propensity to crack sooner. I am also curious to find out if bricks or tiles like you have would resist cracking more than a whole slab would.
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