[vc_row full_width=”stretch_row” content_placement=”middle” parallax=”content-moving” parallax_image=”4660″ parallax_speed_bg=”1.15″ bg_color_select=”white” bg_overlay=”black” bg_pos=”center-center” type=”full_width_section” el_id=”storia-forni-a-legna”][vc_column parallax=”content-moving” parallax_image=”575″ css_animation=”bottom-to-top”][vc_empty_space height=”120px”]
\u00abThe fragrance of freshly baked bread
\nhelps people feeling happy and healthy\u00bb<\/p>\n
[\/vc_column_text][vc_column_text]Forni Pavesi Rimini bread ovens are designed following the specific requirements of the customers and are tailored to meet the needs of every single user.<\/p>\n
They can be built in different versions, for traditional, manual or semi- automatic loading: two shutter doors, cast iron guillotine door, doors for loaders.<\/p><\/blockquote>\n
Possibility of installing a lateral or a rear exterior furnace for wood combustion. Possibility of installing a second door for wood loading and embers removal.<\/p>\n
On demand, installation of steam systems and semi-automatic vacuums for ashes removal.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][rev_slider_vc alias=”forno-per-pane”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1555401284218{padding-bottom: 35px !important;background-color: #1f1a17 !important;}”][vc_column][vc_custom_heading text=”The peculiarity of wood baked products is the result of cooking in a dome shaped chamber made of refractory bricks.” font_container=”tag:p|font_size:25px|text_align:center|color:%23fccc1c|line_height:30px” use_theme_fonts=”yes”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1556145146475{padding-bottom: 35px !important;}”][vc_column][vc_column_text]The special dome shape makes the cooking process less invasive and completely natural, so that the taste and the aroma of the flour and the yeast are not only preserved but even enhanced.<\/p>\n
Thanks to wood cooking, the product holds its humidity and remains palatable even after a few days.<\/p><\/blockquote>\n
In steam tube ovens, the plane cooking chamber or the rotors which produce mechanical ventilation are collocated very close to the products. This artificial cooking system causes an excessive dehydration, so the product may seem stale even after a few hours from baking.<\/p>\n
Bread ovens can be built with the same characteristics of Quadro<\/a>, Cupola e <\/a>Napoli<\/a>.<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″]
Technical specifications<\/a><\/div>[\/vc_column][vc_column width=”1\/2″]