COZZE Rotate 17" Black Edition 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 17-inch Black Edition: an 8 kW SS409 U-burner and a rotating 43 cm stone inside a double-layer, black-coated body rated to 610 C. It is effectively the Premium Rotate 17 with better insulation and a higher ceiling, and it is the Cozze most likely to satisfy someone who was about to buy an Ooni Karu instead.
- 610 C and 8 kW behind a 43 cm rotating stone make this the most capable oven Cozze builds that one person can still carry
- The double-layer body holds heat between launches far better than the single-skin Classic and Premium shells
- A rotating stone in a wide chamber means you can genuinely run a queue without a turning peel
- 42.5 cm biscotto stones are widely stocked, and German forum owners report running them at 500 C with no bottom scorching
- The stock cordierite scorches bases at exactly the temperatures this oven is built to reach; German forum owners replace it as a matter of course
- Launched for 2026, so no multi-season owner reports exist yet
- The turntable is a mechanism the Classic bodies do without, and a Danish head-to-head judged rotation as convenience rather than a better bake
- No hose or regulator supplied, and the loose door plate still has nowhere to go between pizzas
- 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 15 min. Air temperature lies. The stone is slower.