A great way to get started with a wood burning pizza oven is to learn the common terms associated with this marvelous piece of equipment. If you are not familiar with details of how the oven works, you can learn a lot of things by looking through this list of common words used to associate with different aspects of a wood fired oven.
Arch – The Forno Rustico oven has a number of pieces that can be constructed using arches, including the dome itself, which is a circular, arched vault. Arches can also make up the opening into the oven chamber, which can use either a flat or arched top, and the opening into the vent landing.
Carbon Burn-Off - When the inside of the dome of a wood burning oven reaches about 650 degrees, the black soot, or carbon, begins to burn off, giving the impression that the oven dome is turning white. You can see the detail of the dome interior, and know that your oven is nearly ready for cooking pizza.
Chimney - Unlike a normal fireplace, where the chimney is in the back, a wood burning oven has the chimney outside of the fire chamber. The oven draws in cold air through the opening for the fire, and exhausts hot air back out through the top half of the oven door. The exhausted air is collected by a Vent, which is in turn connected to a chimney. Outdoor ovens use a short chimney run to safely exhaust smoke, while indoor ovens can be connected to an appropriate chimney system to exhaust smoke outside of the house.
Curing - After your oven has been installed, you need to bring it up to heat slowly to allow the oven itself, and the installation materials to dry. Failure to do this could result in damage to your oven. You should allow your oven to sit for seven days after installation and then begin a series of seven small, then growing fires.
No comments:
Post a Comment