{"id":13343,"date":"2016-07-25T00:00:00","date_gmt":"2016-07-24T22:00:00","guid":{"rendered":"http:\/\/zanolli.mck.lcl\/blog\/como-aprovecho-el-calor\/"},"modified":"2023-02-02T17:14:59","modified_gmt":"2023-02-02T16:14:59","slug":"como-aprovecho-el-calor","status":"publish","type":"blog","link":"https:\/\/www.zanolli.it\/es\/blog\/como-aprovecho-el-calor\/","title":{"rendered":"\u00a1C\u00f3mo aprovecho el calor!"},"content":{"rendered":"<p>El calor en el interior de la c\u00e1mara del horno se transmite en tres diferentes modos: conducci\u00f3n, convecci\u00f3n e irradiaci\u00f3n.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6404\" src=\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/discovery_2_SPA.png\" alt=\"discovery_2_SPA\" width=\"731\" height=\"341\" \/><\/p>\n<p>Estas formas de transmisi\u00f3n se encuentran siempre presentes,\u00a0 mas son utilizadas diferentemente seg\u00fan el <strong>tipo de horno.\u00a0<\/strong>Cada horno es \u201cespecializado\u201d y transmitir\u00e1 el calor al alimento seg\u00fan el modo como est\u00e1 estructurado y proyectado.<\/p>\n<p>Las masas cl\u00e1sicas (pizza, pan) cocidos directamente\u00a0<strong>encima del plano refractario <\/strong>de <strong>hornos est\u00e1ticos no-ventilados<\/strong>, siendo apoyadas sobre superficies calientes reciben directamente el calor necesario para la cocci\u00f3n. Esta cocci\u00f3n aprovecha, sobre todo, la\u00a0<strong>conducci\u00f3n \u00a0<\/strong>y un poco menos \u00a0la\u00a0<strong>irradiaci\u00f3n.\u00a0<\/strong><\/p>\n<p>En los hornos ventilados,\u00a0 \u00a1la convecci\u00f3n se aprovecha lo m\u00e1s posible! El alimento <strong>embestido por el aire caliente \u00a0<\/strong>sufre un calentamiento de las superficies laterales y superiores, mientras la parte inferior se calienta a trav\u00e9s de la conducci\u00f3n debido al contacto con la bandeja.<\/p>\n<p>La <strong>irradiaci\u00f3n\u00a0<\/strong>es\u00a0 especialmente aprovechada por los <strong>asadores<\/strong>;<strong>\u00a0 <\/strong>se producir\u00e1 el calentamiento de la parte del alimento e<strong>xpuesta a la energ\u00eda t\u00e9rmica <\/strong>como se puede ver en pollos y carnes\u00a0 en espet\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El calor en el interior de la c\u00e1mara del horno se transmite en tres diferentes modos: conducci\u00f3n, convecci\u00f3n e irradiaci\u00f3n. Estas formas de transmisi\u00f3n se encuentran siempre presentes,\u00a0 mas son utilizadas diferentemente seg\u00fan el tipo de horno.\u00a0Cada horno es \u201cespecializado\u201d y transmitir\u00e1 el calor al alimento seg\u00fan el modo como est\u00e1 estructurado y proyectado. Las [&hellip;]<\/p>\n","protected":false},"author":849,"featured_media":12300,"template":"","cat_blog":[231],"class_list":["post-13343","blog","type-blog","status-publish","has-post-thumbnail","hentry","cat_blog-discovery-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00a1C\u00f3mo aprovecho el calor! - Zanolli<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zanolli.it\/blog\/come-ti-sfrutto-il-calore\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00a1C\u00f3mo aprovecho el calor! - Zanolli\" \/>\n<meta property=\"og:description\" content=\"El calor en el interior de la c\u00e1mara del horno se transmite en tres diferentes modos: conducci\u00f3n, convecci\u00f3n e irradiaci\u00f3n. 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