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Q & A

Does the rotary kiln make a better pizza?

It is easier to use, not that it makes a better pizza but you do not have to move it with respect to the heat source, you work less, so we suggest it in pizzerias of more than 60 pizzas daily, save a pizza maker.
Neapolitan pizza makers in most cases do not want it, "what good is a ground that turns?"
Many customers have this doubt, it just costs twice, is it worth it?
Let's take an example:
- There is an order of three pizzas, the preparation and the baking, with a cooking time of two minutes, at one minute I have to stop doing what I was doing and dedicate 20 seconds to turn the pizzas; In the rotary No, I just put a timer that sounds two minutes and I get the pizzas.
The other advantage is that customers remember more about you and the oven (if this is obvious), it gives more curiosity.

Copia de-What temperature do you need to make a good pizza?

Here again there are several answers. The "verace", Neapolitan pizza association says that the real Neapolitan pizza has to be cooked at 420ª and with firewood or gas, with the wooden shovel, etc.
From this rule, rule of behavior or directive have created several stories, some very successful "if it is not cooked to 420 ° is not the real Neapolitan pizza", "if it does not come in 90 seconds is not Neapolitan pizza", which is True, but we are talking about the "real Neapolitan pizza", it is a spectacular pizza, very good, the best etc.
What few say is that it is very difficult to do, it requires expert and motivated pizzeros, a maniacal attention of the mass etc, only few pizzeria of family conduction manage to do it.
To get a good pizza you need a good oven, but from personal experience I can say that above the 250º you get good results that 98% of your customers can appreciate.

NEAPOLITAN OR CLASSIC OVEN? Dome   high or low? Big or small door

We have both models, it's a bit long story, we'll try to reduce it:
- The low vault comes from the Neapolitan style. The oven had to spend as little as possible and try to get this thermal shock that helps so much the edge of the pizza to lift (cold mass and intense heat).
The low vault that was used (some builders still use it) to increase the heat inside the oven, obviously small comsbtiòn camera, door + small = more heat, but does not store the heat in the upper part, result heats faster but I cool faster.
The smallest door stores more heat but removes a lot of visibilità to the plane of cosiòn, the result is that it saves 50 euro of wood per month but you have to lower your head 150 or 200 times more per day (if you make 50 pizzas).
Neapolitan furnaces used raw or low-refractory brick. Currently with the new refractories is not necessary the low vault, osea the materials reflect more heat and that is why it is not necessary to lower the vault.
We have low vaults, independent combustion chamber, rotary oven, double insulation, napoli or classic model this is to give an answer to all the pizza makers. 

ITALIAFORNI uses boiler floor in one piece?

IN SOME CASES YOU CAN DO IT BUT WE DO NOT USE THE FLOOR OF ONE PIECE, IT IS NOT SUITABLE FOR BREAKING OR CRYING OF THE FLOOR, (we must redo the whole oven), we use refractory plates that can be easily replaced even on account of the client.
The floor does not lose heat because of its insulation, it does not need another burner under the plate, it has an average of 50º warmer.


What kind of materials do they use for their ovens?

ItIt is a refractory compound, each company has its formula, ours has been improved several times.
Thermal (testable) performance and combustion costs have nothing to envy to major Italian and American brands.
Part of the material comes from Italy, another is bought in Spain.


How long does an oven Italiaforni

It depends a lot on the use that is given, the oldest is 12 years and works perfectly, others in perfect condition.
Factors that do not accelerate wear and tear:
- The proximity of the Sea; The use of water to clean the soil;
- The blows with the metal shovel to the ground to clean it of the ashes;
- Gas burners with too much pressure; Wood logs too large, fanned from outside and other factors.

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