Although on the market there are only few types of pellet ovens , they have a mechanism in which the combustion efficiency can hardly get to high levels, because of the small dimension of the pellets that make hard to develop sources of stable combustion .
In a traditional wood oven the density of fire is of fundamental importance for the transmission of heat required for cooking pizza.
While regarding the production of bread, it is enough to bring the combustion chamber at a temperature and in most cases some specific equipment are used to blower, from the oven door, the combustion of the pellet
Advantages: low percentage of humidity, space-saving, useful thermal output certified.
Disadvantages: high cost, not always certified quality, application limit for the pizza.
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