Author Topic: Tiling options?  (Read 172 times)

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Offline EzzellC

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Tiling options?
« on: September 27, 2016, 12:08:27 AM »
Hello everyone,

I'm about to start curing and tiling my WFO and was wanting some opinions on what tile to use?

Thanks,

Chad

Offline stonecutter

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Re: Tiling options?
« Reply #1 on: Yesterday at 01:52:03 AM »
Pretty general question...what are you going for aesthetically? Inside or outside oven?
When we build, let us think that we build forever.
John Ruskin

Offline TXCraig1

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Re: Tiling options?
« Reply #2 on: Yesterday at 09:50:50 AM »
What do you do to the oven to keep the tiles from popping off as the oven expands and contracts?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline EzzellC

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Re: Tiling options?
« Reply #3 on: Yesterday at 10:21:52 AM »
Pretty general question...what are you going for aesthetically? Inside or outside oven?

Thinking about going with "Penny" style tiling. The oven will be inside an enclosure on a Food Truck.

Offline EzzellC

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Re: Tiling options?
« Reply #4 on: Yesterday at 10:24:04 AM »
What do you do to the oven to keep the tiles from popping off as the oven expands and contracts?

Is that a rhetorical question Craig?

Offline TXCraig1

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Re: Tiling options?
« Reply #5 on: Yesterday at 10:43:24 AM »
Is that a rhetorical question Craig?

No. I always wonder as I watch my oven swell as it heats. I've never measured it, but I wouldn't be surprised if the radius of the top of the oven changes by 1/2" or more as the oven warms and cools.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline EzzellC

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Re: Tiling options?
« Reply #6 on: Yesterday at 10:51:09 AM »
No. I always wonder as I watch my oven swell as it heats. I've never measured it, but I wouldn't be surprised if the radius of the top of the oven changes by 1/2" or more as the oven warms and cools.
It's one of the reasons I posted that question. I've heard stories of ovens having to be re-tiled. I'm sure as in most things there are better materials we can use to help prevent future issues. Hopefully someone has had experience in this area.



Offline stonecutter

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Re: Tiling options?
« Reply #7 on: Yesterday at 11:53:30 AM »
There will always be cracks in your field tile unless you uncouple the tile from the substrate, which is the exterior shell of your oven.
When we build, let us think that we build forever.
John Ruskin