In November 2011 an important study about the ovens took place at the University of Pizza in Vico Equense and allowed to get considerable data about processes, fuel consumption and real issues of cooking.
Then in January 2013 the ovens have been replaced with two that belong to the "First Generation" category with advanced techniques and strategies on the transmission of heat that allow unrivalled performance.
A fundamental part of the research and experimentation is on the feasibility costs / benefits about the extraction of moisture from the fuel, trying to adapt the technology of the "vacuum", in order to obtain a standardized, reliable and economical product.
Technical sector: Heat transfer - Structural Engineering
Real field : operating conditions - Boundary conditions
Theoretical sector : stoichiometrical Combinations
3. health risks
1. traditional oven
2. machining process with open door
4. properties of materials
Measure performance and responsiveness:
1. costruction of FEM models
2. construction of prototypes
4. cost / benefit analysis