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Author Topic: Oven Floor  (Read 438 times)

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Offline Eddie4

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Oven Floor
« on: September 11, 2017, 10:50:32 AM »
Hey guys,
I need some help on this one. I have an Alfa Refritari Traditionale WFO I put together about 7 yrs ago. The floor over time has deteriorated. Still cooks great but I want to refinished the deck to be smooth again.
Reached out to Alfa for replacement parts but that option is not going well.  Any ideas on a fix?  See photo of deck

Offline TXCraig1

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Re: Oven Floor
« Reply #1 on: September 11, 2017, 12:01:49 PM »
If it still cooks great why would you mess with it?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Oven Floor
« Reply #2 on: September 11, 2017, 12:07:29 PM »
Notwithstanding, you don't need bricks from Alfa, and you can probably get better bricks from someplace else.

I believe Antoine sells high-quality floor tiles: www.breadstoneovens.com

Simone has biscotto saputo at: http://pizzapartyshop.com/en/12-accessories

Both are are members here and are great guys to deal with.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Eddie4

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Re: Oven Floor
« Reply #3 on: September 11, 2017, 12:22:27 PM »
Craig,
Both good points. I was just planning for the future, figured it would just keep getting worse over time so why not fix it now.
You think this is typical with ovens (i.e. the floors where down) via the cooking process and constant sweeping with brass bristles?

Offline vtsteve

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Re: Oven Floor
« Reply #4 on: September 12, 2017, 02:00:10 AM »
... constant sweeping with brass bristles?

I find I rarely use my brass brush; most of the time I can clean the floor by blowing the ash to the rear (I keep a length of copper pipe handy for that purpose).
In grams we trust.
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Offline breadstoneovens

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Re: Oven Floor
« Reply #5 on: September 12, 2017, 12:50:49 PM »
Sorry to hear about the floor.

Were you planning on replacing it or just covering it with new tiles?

We have a 1"1/4 and 2"1/4 thick tile depending on what you to do.

PM with any question you may have.

P.S.: Craig thank you as usual.
WFO cooking is about passion.

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