Zio Ciro Nano pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 450 °C-os levegő, 450 °C-os sütőfelület és körülbelül 65-95 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
Sardinian 35 kg gas oven from TEK REF in Simaxis. Cast refractory dome and 38x40 cm floor, ceramic-fibre on the top, bottom, front and back. 7 kW burner, LPG or propane only, no methane. Official 450 C in 15 min. pizzaschaufel.ch measured the floor still climbing at 15 and launched after 35. Stainless front shelf, 11.5 cm mouth. Pipe, regulator and thermocouple in the box. No factory biscotto.
- pizzaschaufel.ch: once the floor is actually hot, a Margherita in about 60 seconds. Concrete browns like biscotto and does not dust when you brush it.
- The mass holds. The same test still had usable residual heat 90 minutes after the flame went out.
- 35 kg with a real refractory dome. Lighter than every Subito Cotto, heavier than a steel 12-inch. That is the trade.
- Italian 7 kW burner with a thermocouple. Pipe and regulator ship with the oven.
- The 15 min heat-up is chamber air. pizzaschaufel.ch called it a lie. Budget 30-35 min before the floor is ready.
- 35 kg is not a picnic oven. The Swiss test said it is not actually portable, whatever the brochure claims.
- The front burner sits low. pizzaschaufel wanted it higher. First pies scorch on one side if you turn slow.
- Natural gas is not allowed. If the patio is methane, this is the wrong oven.
- 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 30 min. Air temperature lies. The stone is slower.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.