20 May Cooking with a Direct Fire Wood Oven
Among wood ovens, the direct fire line is the most faithful to traditional cooking. It is not only for cooking flavored dishes but also for performing real smoking, both of meat and fish.
In a DIRECT COOKING oven, the combustion takes place in the same chamber where the food is cooked, and for this reason, you need to use “good” wood, allowing the food to take on a good flavor, thus returning to the cooking of the past.
Our ARDE line of direct cooking wood ovens stands out from all the ovens on the market mainly for three reasons:
- SEPARATE FIREBOX FROM THE COOKING CHAMBER
- COOKING SURFACE ALWAYS CLEAN BECAUSE SEPARATED FROM THE FIREBOX.
- ASH COLLECTION DIRECTLY IN THE UNDERLYING DRAWER (see point 2).
- DRAWER FOR IGNITION AND ASH DISPOSAL
- EASE OF IGNITING THE WOOD THROUGH THE USE OF ECOLOGICAL FIRELIGHTERS.
- AIR INTAKE TO REGULATE FLAME INTENSITY. COLLECTION AND EMPTYING OF ASHES.
- DOOR WITH TWO POSITIONS
- POSITION 1
- USED BOTH IN THE PRE-HEATING PHASE AND IN THE COOKING PHASE WITH A FLAME.
- POSITION 2
- USED FOR COOKING WITHOUT A FLAME, MAINTAINING A CONSTANT TEMPERATURE.