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Post by ptm on Jul 1, 2023 9:21:32 GMT
Hi Newbie here, joined today! So I have recently aquired a Roma (Aldi) Pizza oven and have successfully used it 5/6 times now. I have also added some Vitcas bricks to achieve a longer residual heat. I'm managing to get about 5 hours of cooking time before the temp drops to zero. I'm seriously thinking about buying a brick built or kit form pizza oven and was wondering what is best for keeping the heat in the longest for say overnight stews etc?
Best
PTM.
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Post by downunderdave on Jul 1, 2023 9:59:39 GMT
Hi Newbie here, joined today! So I have recently aquired a Roma (Aldi) Pizza oven and have successfully used it 5/6 times now. I have also added some Vitcas bricks to achieve a longer residual heat. I'm managing to get about 5 hours of cooking time before the temp drops to zero. I'm seriously thinking about buying a brick built or kit form pizza oven and was wondering what is best for keeping the heat in the longest for say overnight stews etc? Best PTM. Those stainless steel ovens don't have sufficient thermal mass for retained heat cooking. The kind of ovens built here (and on Forno Bravo) tend to be either brick or refractory domes which hold the heat. While stainless is far more conductive than brick or refractory it will heat way faster, but also cool much faster and because of its low mass is unable to store heat for any usable time required for retained heat baking and roasting. The big increase in mass means a stronger and heavier stand is required to support the much larger weight involved. |
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Post by ptm on Jul 1, 2023 10:33:52 GMT
Thank you very much, still learning so appreciate your reply. PTM
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