Performance characterization of a traditional wood-fired pizza oven.

ABSTRACT: Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood-fired ovens for approximately 90 s. Despite its extensive use in restaurants and rotisserie shops all around the world, such equipment has been very poorly studied thus far. The aims of this study were to characterize the operation of a pilot-scale wood-fired pizza oven from its start-up phase to its baking operation and assess its thermal efficiency. To manage brick firing, the oven was lighted at a firewood feed rate (Q_fw ) of 3 kg/h for just 1 h on the first day, 2 h on the second day, 4 h on the third day, and approximately 8 h on the fourth day. Independent of its lighting frequency, af

SUBMITTER: Falciano A 

PROVIDER: S-EPMC9804529 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature