{"id":13202,"date":"2016-07-25T00:00:00","date_gmt":"2016-07-24T22:00:00","guid":{"rendered":"http:\/\/zanolli.mck.lcl\/blog\/comment-jutilise-la-chaleur\/"},"modified":"2023-02-02T17:14:23","modified_gmt":"2023-02-02T16:14:23","slug":"comment-jutilise-la-chaleur","status":"publish","type":"blog","link":"https:\/\/www.zanolli.it\/fr\/blog\/comment-jutilise-la-chaleur\/","title":{"rendered":"Comment j\u2019utilise la chaleur!"},"content":{"rendered":"<p>La chaleur \u00e0 l\u2019int\u00e9rieur de la chambre du four se transmet de trois mani\u00e8res diff\u00e9rentes : par conduction, convection et rayonnement.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6407\" src=\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/discovery_2_FRA.png\" alt=\"discovery_2_FRA\" width=\"731\" height=\"341\" \/><\/p>\n<p>Ces modalit\u00e9s de transmission sont toujours pr\u00e9sentes, mais sont utilis\u00e9es de mani\u00e8re diff\u00e9rente selon le <strong>type de four<\/strong>. Chaque four est \u00ab\u00a0sp\u00e9cialis\u00e9\u00a0\u00bb et transmettra la chaleur \u00e0 l\u2019aliment de mani\u00e8re diff\u00e9rente, selon sa structure et sa conception.<\/p>\n<p>Les p\u00e2tes classiques (pizza, pain) cuites directement<strong>\u00a0sur le plan r\u00e9fractaire<\/strong>\u00a0des\u00a0<strong>fours statiques non ventil\u00e9s<\/strong>, reposent sur des superficies chaudes et re\u00e7oivent directement la chaleur n\u00e9cessaire pour la cuisson. Cette cuisson utilise surtout la\u00a0<strong>conduction,\u00a0<\/strong>et dans une moindre mesure\u00a0le <strong>rayonnement.\u00a0<\/strong><\/p>\n<p>Par contre, dans les fours ventil\u00e9s, la convection est utilis\u00e9e le plus possible! Les aliments \u00a0<strong>en contact avec l\u2019air chaud<\/strong>\u00a0subissent un r\u00e9chauffement sur les superficies lat\u00e9rales et sup\u00e9rieures alors que la partie inf\u00e9rieure est r\u00e9chauff\u00e9e par conduction due au contact avec la plaque.<\/p>\n<p>Finalement, le <strong>rayonnement <\/strong>est utilis\u00e9 surtout dans les <strong>r\u00f4tissoires<\/strong>;<strong>\u00a0<\/strong>le r\u00e9chauffement se fera sur la partie des aliments e<strong>xpos\u00e9e \u00e0 l\u2019\u00e9nergie thermique<\/strong>, comme on peut le noter pour le poulet et la viande \u00e0 la broche.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La chaleur \u00e0 l\u2019int\u00e9rieur de la chambre du four se transmet de trois mani\u00e8res diff\u00e9rentes : par conduction, convection et rayonnement. Ces modalit\u00e9s de transmission sont toujours pr\u00e9sentes, mais sont utilis\u00e9es de mani\u00e8re diff\u00e9rente selon le type de four. Chaque four est \u00ab\u00a0sp\u00e9cialis\u00e9\u00a0\u00bb et transmettra la chaleur \u00e0 l\u2019aliment de mani\u00e8re diff\u00e9rente, selon sa structure [&hellip;]<\/p>\n","protected":false},"author":849,"featured_media":12299,"template":"","cat_blog":[230],"class_list":["post-13202","blog","type-blog","status-publish","has-post-thumbnail","hentry","cat_blog-discovery-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment j\u2019utilise la chaleur! - 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=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment j\u2019utilise la chaleur! - Zanolli\" \/>\n<meta property=\"og:description\" content=\"La chaleur \u00e0 l\u2019int\u00e9rieur de la chambre du four se transmet de trois mani\u00e8res diff\u00e9rentes : par conduction, convection et rayonnement. 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