Wood-Fired Pompeii Pizza Oven
Offer type: salePublished: 27.04.2016
| Price: | 20 000 UAH |
| Company: | ChP |
| Seller: |  Ivanova Ol'ga |
| Phones: |  066-798-13-25 Show phone |
| Address: | Ukraine, Zaporiz'ka Oblast', Zaporizhia |
Professional cooking show!
Pompeian classic or Italian pizza oven is made from refractory bricks (so say the Italian manufacturer of "Alfa pizza"http://www.alfapizza.it/)
The ideal temperature for cooking pizza - from 320 to 350°C (for Neapolitan - from 420 to 500°C). The higher the maintained temperature, the faster and juicier it turns out the pizza. Remember, every extra minute spent on a pizza in the oven, takes 1% humidity test, and thus over time the dough is simply too dry.
The basis of cooking pizza in a wood oven are three important factors acting simultaneously: radiation, conduction and convection. Radiation is created by reflection of heat rays from the dome of the furnace, conduction occurs from the heating of the furnace hearth and, finally, convection is created by the motion of air inside, which is just the act helped open the mouth. Moreover, the furnace must always burn the fire to create thrust. Of course, the furnace is closed by the damper when cooking certain dishes.
Technical characteristics oven on the 1st two photos:
- The diameter of the hearth of 150 cm.
- Installation dimensions 2m x 2m X 2m
- Transportable.
- Roominess - 9 pizzas with a diameter of 30 cm.
- Weight about 700 kg.
These settings can vary, depending on your requirements.
The performance depends on the professionalism of the pizza makers.
The main advantage of our furnace is the quality of materials, teplokomplekt, charming appearance.
Show equipment.
Cooking can be turned into a cooking show, and guests will always be glad to see that put in their dishes. For example, look the show is a cooking professional pitstseyolo: https://www.youtube.com/watch?v=BM-I_wUxNfQ ; https://www.youtube.com/watch?v=jxnrJI_YTP8. Their workmanship is surprising. You would like to come take another look at a virtuoso pizza?...
Functionality.
In a wood-fired oven can bake pizza and bread, grill meat and sausages, stew or roast the vegetables, cook pies and desserts. Without restrictions are available in any of the methods of cooking, because wood-fired oven based on the principle of thermal mass. This means that after removing the burnt coal can continue to cook various dishes using the heat preserved in the refractory walls and the bottom of the furnace. How to take advantage of the versatility of wood-fired ovens? First of all, diversify your menu! Dishes "smoke" will appeal to guests of your establishment. While cook right before their eyes. Visitors for sure it will remember and make again to get back to you.
Talented and world-renowned chef Jamie Oliver (a leading British cooking show, author of "recipe" books and producer of pizza ovens) shot a few videos of cooking in this oven . Here are some of his examples and recipes: http://europech.com/pechi-jamie-oliver.html#ad-image-0
Next. Than to heat?
The main criterion in the selection of wood for the stove is the amount of smoke from each breed. Best of breed, which should Stoke the wood stove, oak, beech and ash. Combustion is allocated the greatest amount of heat does not appear too much soot, additionally they have a pleasant aroma. You should not use wood from resinous tree species - spruce, fir, pine and other. Such wood is never used for cooking, including on the grill, in the tandoor or oven in Pompeii. Contained in wood substances during combustion of spoil the taste. Experiment with the aroma of pizza. Use the different wood species fruit species, they will wrap the finished dish a unique flavor and even improve the taste.
With your permission we take a moment to praise Pompeii oven.
This oven is ideal for creating mobile business. All you need is to install the furnace on your vehicle, winter is taken to a ski resort in mountains, and in the summer on the shore to the sea.
Pompeian classic or Italian pizza oven is made from refractory bricks (so say the Italian manufacturer of "Alfa pizza"http://www.alfapizza.it/)
The ideal temperature for cooking pizza - from 320 to 350°C (for Neapolitan - from 420 to 500°C). The higher the maintained temperature, the faster and juicier it turns out the pizza. Remember, every extra minute spent on a pizza in the oven, takes 1% humidity test, and thus over time the dough is simply too dry.
The basis of cooking pizza in a wood oven are three important factors acting simultaneously: radiation, conduction and convection. Radiation is created by reflection of heat rays from the dome of the furnace, conduction occurs from the heating of the furnace hearth and, finally, convection is created by the motion of air inside, which is just the act helped open the mouth. Moreover, the furnace must always burn the fire to create thrust. Of course, the furnace is closed by the damper when cooking certain dishes.
Technical characteristics oven on the 1st two photos:
- The diameter of the hearth of 150 cm.
- Installation dimensions 2m x 2m X 2m
- Transportable.
- Roominess - 9 pizzas with a diameter of 30 cm.
- Weight about 700 kg.
These settings can vary, depending on your requirements.
The performance depends on the professionalism of the pizza makers.
The main advantage of our furnace is the quality of materials, teplokomplekt, charming appearance.
Show equipment.
Cooking can be turned into a cooking show, and guests will always be glad to see that put in their dishes. For example, look the show is a cooking professional pitstseyolo: https://www.youtube.com/watch?v=BM-I_wUxNfQ ; https://www.youtube.com/watch?v=jxnrJI_YTP8. Their workmanship is surprising. You would like to come take another look at a virtuoso pizza?...
Functionality.
In a wood-fired oven can bake pizza and bread, grill meat and sausages, stew or roast the vegetables, cook pies and desserts. Without restrictions are available in any of the methods of cooking, because wood-fired oven based on the principle of thermal mass. This means that after removing the burnt coal can continue to cook various dishes using the heat preserved in the refractory walls and the bottom of the furnace. How to take advantage of the versatility of wood-fired ovens? First of all, diversify your menu! Dishes "smoke" will appeal to guests of your establishment. While cook right before their eyes. Visitors for sure it will remember and make again to get back to you.
Talented and world-renowned chef Jamie Oliver (a leading British cooking show, author of "recipe" books and producer of pizza ovens) shot a few videos of cooking in this oven . Here are some of his examples and recipes: http://europech.com/pechi-jamie-oliver.html#ad-image-0
Next. Than to heat?
The main criterion in the selection of wood for the stove is the amount of smoke from each breed. Best of breed, which should Stoke the wood stove, oak, beech and ash. Combustion is allocated the greatest amount of heat does not appear too much soot, additionally they have a pleasant aroma. You should not use wood from resinous tree species - spruce, fir, pine and other. Such wood is never used for cooking, including on the grill, in the tandoor or oven in Pompeii. Contained in wood substances during combustion of spoil the taste. Experiment with the aroma of pizza. Use the different wood species fruit species, they will wrap the finished dish a unique flavor and even improve the taste.
With your permission we take a moment to praise Pompeii oven.
This oven is ideal for creating mobile business. All you need is to install the furnace on your vehicle, winter is taken to a ski resort in mountains, and in the summer on the shore to the sea.
