Macte Ovens Nettuno Standard 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 Voyager's taller sibling. Same 35 by 40 cm biscotto deck and same 500C, but a 17 cm chamber instead of 9.5 cm, which is what lets it bake bread and focaccia as well as pizza. External footprint 45 by 59 by 37 cm.
- 17 cm chamber handles bread and focaccia, not just pizza
- 500C with separate ceiling and floor thermostats
- Casapulla biscotto stone included
- AVPN approved
- Taller chamber takes longer to saturate with heat
- Bigger footprint than the Voyager
- Requires a 16 A circuit
- This wants a dedicated circuit. On a shared kitchen ring the elements sag and the stone never recovers.
- Give the deck the full 30 min. Air temperature lies. The stone is slower.
- If the base burns before the top is done, drop bottom heat or swap to biscotto.