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.
|Titolo:||Why not Using Electric Ovens for Neapolitan Pizzas? A Thermal Analysis of a High Temperature Electric Pizza Oven|
|Autori interni:||CIARMIELLO, MENA|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||4.1 Contributo in Atti di convegno|