Author Topic: Mortaring the oven floor--good or bad  (Read 1069 times)

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Offline Reep

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  • Location: Thousand Oaks, CA
Mortaring the oven floor--good or bad
« on: December 05, 2012, 02:15:33 PM »
A lot of manufacturers talk about how you can easily replace oven floor tiles, and it sounds like they are loose set.  It sounds like most here have mortared their floors down, if for no other reason than to level them.  I'm trying to prepare for working with my floor--which I see as the most difficult part of the project.

Wouldn't it be better to try and grind out imperfections in the floor tile holder layer and keep the tiles loose?  If I have to end up using mortar, I would probably hire someone like Robyn did because I don't trust my skill level enough.

Offline shuboyje

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Re: Mortaring the oven floor--good or bad
« Reply #1 on: December 05, 2012, 04:04:38 PM »
You won't find many people mortaring them.  Even the people who level them with a paste don't use actual mortar with a cement component, they simple use fire clay and sand.  That mixture serves the purpose of holding them level, but is easy to remove in the future if you need to.