Gozney Tread 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.
Gozney's travel oven: 13.5 kg, a rugged rubber-armored shell, and a 12-inch stone fed by the same lateral burner as the Arc line. An analog stone thermometer needs no batteries. Built to ride in a truck bed to the campsite — the oven you actually take places.
- Fastest preheat in the Gozney range — 15-20 minutes on a small 12mm stone
- Rugged, weather-ready build with a carry handle — the one you actually take camping
- Lateral burner plus analog stone thermometer — even heat, no batteries, no app
- 13.5 kg and a 31x38cm footprint — 'most portable' in the Gozney range still isn't backpacking territory
- Single-layer insulation sheds heat in wind and cold — shield it or expect longer bakes
- Propane only — no wood add-on exists for this model
- The shell holds heat. You still have to turn. The flame sits to one side, not over the pie.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.