{"id":4443,"date":"2024-03-14T10:46:19","date_gmt":"2024-03-14T09:46:19","guid":{"rendered":"https:\/\/www.virdex.it\/2024\/03\/14\/pizza-wood-and-soot\/"},"modified":"2024-03-14T10:46:19","modified_gmt":"2024-03-14T09:46:19","slug":"pizza-wood-and-soot","status":"publish","type":"post","link":"https:\/\/www.virdex.it\/en\/2024\/03\/14\/pizza-wood-and-soot\/","title":{"rendered":"Pizza, Wood and Soot"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text text_larger=”no”][\/vc_column_text][vc_column_text text_larger=”no”]There is a long-standing dispute among pizza chefs all over the world (but especially Italians, it goes without saying).<\/p>\n

I am referring to the clash between the crew of those who prefer the wood-fired oven<\/em>, as opposed to those who prefer the electric oven<\/em> (in the middle of the pie chart, a small, barely perceptible line of those who prefer the oven gas<\/em>).<\/p>\n

Now: everyone has their own preferences, techniques and methods.<\/p>\n

What I want to focus on is only the particularity of the extraction in wood-fired ovens.<\/p>\n

In fact, in addition obviously to the cooking fumes, and related annexes, there is also carbonaceous particulate<\/a>, better known as soot<\/strong>.<\/p>\n

This is a very fine black powder that is created by the partial combustion of carbon or other compounds.
\nSubtle, and dangerous!<\/p>\n

It can deposit on the colder walls of the ducts, can ruin the materials, obstruct the air draft (and therefore increase consumption); furthermore, soot is combustible, and its spread in the environment dangerously increases the risk of fire.<\/p>\n

Finally, last but not least, a possible escape could be harmful to the health of the operators.<\/p>\n

How it works?<\/p>\n

Not exceptionally complicated: water is sprayed onto the particulate-laden black fumes (countercurrent to the airflow), thus removing the heavier particles.<\/p>\n

This reduces both odours and fumes (lowering the temperature).<\/p>\n

Finally, this water, carrying particulates and other residual substances, is then discharged into wastewater.<\/p>\n

In conclusion: the “living flames” and the masonry oven always exert a certain charm, we are aware of this at Aluminox<\/a>.<\/p>\n

For this reason, we suggest, for wood-fired ovens, hoods with soot extractors: simple tools to accompany the hood in the presence of wood-fired ovens, charcoal grills, or the like.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text text_larger=”no”][\/vc_column_text][vc_column_text text_larger=”no”]There is a long-standing dispute among pizza chefs all over the world (but especially Italians, it goes without<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-4443","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/posts\/4443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/comments?post=4443"}],"version-history":[{"count":0,"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/posts\/4443\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/media?parent=4443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/categories?post=4443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.virdex.it\/en\/wp-json\/wp\/v2\/tags?post=4443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}