|
|
How does the Gas
fired Convection oven operate ?
The convection
principle of our oven cooks by radiating heat from above and
conducting heat from the oven base. The dome is manufactured
from thermal materials - designed to insulate. The base
material is dense and therefore retains the heat.
A .500 mm
stainless steel gas burner is located at the back of the
oven. This burner draws cold air into the dome and
encapsulates the food being cooked. The heated air then
penetrates the cold band of air and cooks whatever you may
have placed in the oven. This feature, as well as the
intense heat rising from the gas burner results in a quicker
cooking time and ensures you the juiciest joints of meat,
fish, chicken etc.
The gas
burner is operated with a high pressure regulator ensuring
that cooking temperatures are reached in approximately 15
minutes. The burner is powered by regular L.P. camping gas,
ensuring convenient availability.
|
When demonstrating our ovens, we often hear the
comment
"we are looking for the authentic taste that a wood
burning oven creates".
This statement raises a few points for discussion: |
|
-
The smoke produced by the wood burning fire is
extracted via a chimney and should not come into
contact with the food in the oven. If you look
at the science of burning, it is the gas omitted
from the wood that burns - the solid fibers then
become ash. Therefore we do end up with the same
"authentic" result
-
There is not enough space in a domestic type
oven to accommodate an efficient wood burning
fire; not to mention the mess creates by the
ash.
- As
mentioned previously, it takes only 15mins for
our oven to reach optimal cooking temperature.
In the case of a wood burning oven the heating
process can take from 1.5 - 2 hours. With a
commercial sized wood oven things are different
- normally the oven would burn all day and late
into the night. When the oven is re-lit next
time, the oven is still warm from the previous
day.
-
Another point to consider is that the internal
dimensions of a commercial oven are large enough
to allow space for the burning coals.
- It
is impossible to regulate the heat with smaller
domestic wood fired ovens. When the fire starts
to die down, wood is added which increases the
heat and makes it very difficult to successfully
cook any item. Our oven is installed with
variable control allowing you to cook at the
desired temperature. This enables you to get the
maximum usage out of your gas fired convection
pizza oven, allowing you to cook breads, roasts,
pizza's, fish and baked dishes perfectly.
-
Our gas fired oven needs no extraction, whether
being used indoors or out. This decreases the
installation costs dramatically.
- A
9kg bottle of gas should last for approximately
12-14 hours, making the oven extremely cost
effective.
-
The structure onto which the oven is placed must
be sound, as the weight of the oven is in the
region of 145kg's.
-
The ideal size of the base for the oven is 1m x
1m and it is convenient to have a 0.6m deep x
1.5m wide preparation counter built along side.
|
| |
|
