Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.
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DOI: 10.1111/1750-3841.16532
Abstract: Wood-fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot-scale wood-fired oven was kept operating in quasi-steady-state conditions. Once the combustion reaction of oak… read more here.
Keywords: oven chamber; wood; floor; quasi steady ... See more keywords