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| DESCRIPTION:
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CHARACTERISTICS:
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Also
called intermittent cooking, as the cooking is interrupted to
be able to heat the Oven and let is rest. The combustion occurs
in a furnace or open fire to the cooking chamber, which therefore
directly receives both the combustion gases and the fire.
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The
oven is totally made of masonry, except for the fittings or
accessories (doors, handles, etc.), which are metal. The arch
is made of special bricks in an original way. The "in situ"
installation must be carried out by master Oven constructors
with the help of construction people and some models can reach
100,000 kilos in weight.
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| DIMENSIONS:
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The
working cooking dimensions vary from 2.00 to 4.00 ø
hearth.
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| APPLICATIONS: |
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It
is especially indicated for baking traditional bread, such as:
large round loaves, "payes" bread, that is, large-sized products,
which require long and settled cooking, so that, once cooked
they maintain their properties for several days. It is also
well accepted in the restaurant sector, above all for those
establishments specialised in roasts, such as taverns, rotisseries,
etc.
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According to the type of hearth
they are divided into two types:
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FIXED
HEARTH
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| The
cooking base or hearth is fixed, so it is necessary for
the loading or placing in the oven is carried out by an
expert, to get the greatest advantages from the cooking
surface. |
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| Like the Fixed Hearth Oven,
but with coupling of rotating hearth with refractory floor.
With this system the loading and unloading of the bread
is improved. It is manufactured from 2.50 m. ø
onwards. |
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