Wood, gas or electric? Battle between heavyweights!
In the wood-fired oven, temperature control is only allowed by increasing or decreasing the amount of wood in the fire. The temperature changes depending on the height and intensity of the flames.
To reach the desired temperature in wood-fired ovens, the bedplate requires a lot of heat, therefore a lot of energy. Wood-fired ovens require constant temperature control. To counter the thermal decay of the areas where the food is cooked you need to always keep the oven flames alive.
The temperature of the bedplate of gas and electric ovens is instead controlled automatically and the power.
Digital panel with power control on static gas oven model ZANOLLI CITIZEN GAS
Electric ovens and gas ovens have a bigger cooking area than wood-fired ovens because the space occupied by logs is free. In wood-fired ovens you cannot overlap cooking modules.
Unlike wood-fired ovens, gas and electric ovens allow to manage humidity within the chamber by means of a steam exhaust valve. Furthermore, they can be equipped with vaporisers to create the moisture needed for bakery products.
In the wood-fired oven, temperature control is only allowed by increasing or decreasing the amount of wood in the fire. The temperature changes depending on the height and intensity of the flames.
To reach the desired temperature in wood-fired ovens, the bedplate requires a lot of heat, therefore a lot of energy. Wood-fired ovens require constant temperature control. To counter the thermal decay of the areas where the food is cooked you need to always keep the oven flames alive.
The temperature of the bedplate of gas and electric ovens is instead controlled automatically and the power.
Digital panel with power control on static gas oven model ZANOLLI CITIZEN GAS
Electric ovens and gas ovens have a bigger cooking area than wood-fired ovens because the space occupied by logs is free. In wood-fired ovens you cannot overlap cooking modules.
Unlike wood-fired ovens, gas and electric ovens allow to manage humidity within the chamber by means of a steam exhaust valve. Furthermore, they can be equipped with vaporisers to create the moisture needed for bakery products.
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