There are several types of furnace<\/em> <\/a>:<\/strong>
. wood-burning
. gas-operated
. electrical
. mixed<\/p>\nThe most elaborate wood-fired ovens lift a little
certain constraints.<\/p>\n
They are made up of <\/em><\/strong>:
. A specific opening: the hearth for wood and the hearth for pizza are separate. The wood
does not pass over the hob: productivity gains
(the surface of the hearth is available for cooking),
better hygiene (no ash in contact with the skin)
pizza).
. A turntable for uniform cooking
pizzas and facilitates loading and unloading. On
the most sophisticated models, the table top can be
to lift into the oven, allowing the pizza to be placed
at the oven's hottest point (under the roof).
. A control panel that displays the temperature
inside the oven and allows the pizzaiolo to
program your own cooking time.
Among the manufacturers of wood-fired ovens
reference in the profession, we can mention Marana
Forni and Four Grand-m\u00e8re.
The furnace is fuelled by wood (oak or beech),
but it is also possible to use logs from
reconstituted wood or pellets, which are cleaner than
but with the disadvantage of producing
ashes, not embers.
A traditional wood-fired oven often reaches
high temperatures, around 380\u00b0C to 420\u00b0C,
with a cooking time of around 1 min 30.
Sometimes one too many logs can raise the oven temperature
at 600\u00b0C, and conversely, a log that is missing makes
temperature. The wood-fired oven requires
vigilance.
Technical constraints on ventilation and evacuation
and insulation, and wood storage.
hygienic conditions are strongly recommended.
regulated.<\/p>\nElectric ovens<\/em><\/strong>
They can be of different capacities: from
the small ones for making 2 pizzas at a time right up to the ovens
with a room for 6 to 9 pizzas.
Several rooms can be superimposed
others.
The hearth is generally made of refractory stone and
the vault equipped with resistors.
Temperature setting and control can be
be managed from a panel. On the most
can be set independently of each other.
temperature of each oven chamber, the power ratings
and vault. They are fully programmable
and allow all types of pizzas to be baked.
Among electric furnaces, conveyor furnaces are the most popular.
easier to use for non-experts.
The know-how of the pizzaiolo who decides when to make his pizza
is cooked and when to take it out at the optimum time for
is replaced by a timer. Pizzas are
fired on grids, not stone.
This cooking method is generally used by
contract catering establishments
(company restaurant...) or chain stores.
The following brands are available for electric ovens
Zanolli and Coupon Moretti.
Gas ovens<\/strong>
Whether with a wood-fired oven structure
or electric oven, they can be equipped to be
gas-fired.
The burners are located underneath the stone hearth.
refractory, as well as to the right and left of the furnace,
facing the vaulted ceiling of the room.
They are not very widespread in the profession.
Combi steamers
Dual-energy furnaces can be found that seek to
combining the best of each technology:
Gas \/ wood
Gas \/ pellet
Gas \/ electric
Wood \/ electric<\/p><\/p>","protected":false},"excerpt":{"rendered":"Plusieurs types de fours existent :. \u00e0 bois. \u00e0 gaz. \u00e9lectriques. mixtes Les fours \u00e0 bois les plus \u00e9labor\u00e9s l\u00e8vent un peucertaines contraintes. Ils sont compos\u00e9s :. D\u2019une ouverture sp\u00e9cifique : le foyer pour le bois et la sole pour la cuisson de la pizza sont s\u00e9par\u00e9s. Le boisne passe pas sur le plan de […]<\/p>","protected":false},"author":1,"featured_media":28181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-28177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/posts\/28177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/comments?post=28177"}],"version-history":[{"count":0,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/posts\/28177\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/media\/28181"}],"wp:attachment":[{"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/media?parent=28177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/categories?post=28177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aquatiss.com.tn\/en\/wp-json\/wp\/v2\/tags?post=28177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n