Neapolitan pizza should be exclusively baked in wood-ovens with high temperatures. Despite the high quality of cooking provided, combustion products may adversely affect indoor and outdoor air quality. This paper focuses on thermal performances of an electric oven for Neapolitan pizzas designed to obtain cooking characteristics similar to the wood-fired ovens. A three-dimensional numerical model has been developed for unsteady and steady conditions, using a CFD approach. The temperature fields and profiles of walls and pizzas, for some meaningful examined cases with different radiative wall emissivity, are reported to verify the quality of oven thermal performances.
Why not Using Electric Ovens for Neapolitan Pizzas? A Thermal Analysis of a High Temperature Electric Pizza Oven
CIARMIELLO, MENA;MORRONE, Biagio
2016
Abstract
Neapolitan pizza should be exclusively baked in wood-ovens with high temperatures. Despite the high quality of cooking provided, combustion products may adversely affect indoor and outdoor air quality. This paper focuses on thermal performances of an electric oven for Neapolitan pizzas designed to obtain cooking characteristics similar to the wood-fired ovens. A three-dimensional numerical model has been developed for unsteady and steady conditions, using a CFD approach. The temperature fields and profiles of walls and pizzas, for some meaningful examined cases with different radiative wall emissivity, are reported to verify the quality of oven thermal performances.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
