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Calabria - pizza and bread ovens
The structure, modeled on mobile German military ovens from the World War I and II period has been created with the help of the owner of the Vogt Bakery Museum in Pleszew. The stoves are wood-fired and, depending on the version, have one or two chambers. The latter have
upper and lower chambers connected by a thermo-smoke channel with a rotary damper designed to regulate the flow. The chambers have a metal, glazed, divided door, and the upper one additionally shuts off the flap.
An built-in thermometer shows the real temperature of the walls of the upper chamber, i.e. heat accumulation. The stove is perfectly insulated with ceramic wool, daily temperature decline does not exceed 10°C. The external sheathing of the working stove remains cold. How to use the voen? It is up to your imagination, it can work outdoors plased a coarse roof.
The bread quality cannot compare with products from modern bakeries. In a single-chamber furnace, tehre is a 3-drawer steel base; the meat you have roasted in stove is realy tender. You can cook small piglets or a whole mutton leg. The beef makes perfect roast, very jiucy. The stove can serve families or effectively expand a
restaurant. Used daily, it proves very economical. Healthy, excellent dishes unattainable from regular ovens are guaranteed.
The single-chamber furnace is a hybrid one, adapted to the installation of a burner and gas supply from the grid or from a cylinder. The mobile, transported as a whole stoves require a crane or a forklift for unloading. The kilns produced by Calabria are not made of castings.
More details can be found on the company’s website www.piece-calabria.pl
(ŁK)
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