COZZE Premium Rotate 13" Gas pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 455 °C-os levegő, 455 °C-os sütőfelület és körülbelül 65-95 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
The 13-inch Premium Rotate pairs a 6 kW gas burner with a motor-driven 34.5 cm stone and a digital temperature readout, rated to 600 C. It is the small-format choice for someone who wants the rotation and the numbers without giving up a 17-inch footprint of terrace.
- 600 C with a rotating stone is genuine Neapolitan territory in a 54.5 x 52 cm footprint
- The digital readout beats the analogue dial thermometers on the Classic bodies, which read chamber air and lag the deck badly
- Rotation matters most in a small chamber, where there is simply no room to work a turning peel
- Biscotto replacement stones are stocked for this exact model, so the stock deck's scorching has an off-the-shelf fix
- 9 cm working height, lower than the Classic 13's 10 cm, so thick focaccia and calzone will touch the roof
- The stock 1 cm cordierite burns bases before the top is done once the deck runs much above 450 C
- Roughly twice the price of the Classic 13 for the same 34 cm pizza; the rotation and the display are the entire upgrade
- Soft powder coating and the same loose door plate as the rest of the range
- The stock 1 cm cordierite scorches at the temperatures this oven is built for. Treat biscotto as the fix, not an upgrade.
- If the base catches before the top is done, drop the flame or swap to biscotto. The stock stone is the usual culprit.
- Give the deck the full 18 min. Air temperature lies. The stone is slower.