Ariete 927 Pizzeria pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 400 °C-os levegő, 400 °C-os sütőfelület és körülbelül 85-115 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
A double-deck electric oven with independent thermostats per chamber — the only model that lets you cook two pizzas simultaneously at genuinely different temperatures. At 2300W and 11 kg it's not a casual appliance, but for groups it solves the single-pizza bottleneck.
- Two fully independent decks — cook two pizzas at different temperatures simultaneously
- 2300W total power gives faster stone recovery than single-chamber 1200W models
- Five temperature levels per deck provides more flexibility than most Ariete models
- Effectively doubles throughput for groups
- 400°C per deck limits true Neapolitan performance — adequate for NY and Roman styles
- 42 cm tall and 11 kg; a countertop commitment, not a store-away appliance
- Each chamber is shallower than a dedicated single-deck oven — less clearance for high domes
- Running both decks at 2300W — check household circuit capacity
- The stone lifts out. Biscotto is the usual swap in this clamshell family.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- Plan about 6 min between pies so the floor charges again.