Why an indirect cooking oven?
Indirect Cooking
In a wood-fired oven with indirect cooking, combustion takes place in a separate chamber from where the food is cooked. The two chambers remain perfectly separate from each other.
Smoke never comes into contact with the food and, passing through the special conduit outside the cooking chamber, is expelled through the chimney.
These types of ovens can reach high temperatures very quickly and maintain them for a long time.
The advanced thermal conduction system, combined with the internal ventilation of the cooking chamber, allows the high, uniform, and constant temperatures to be fully utilized.
This system allows for significant wood savings, with a major benefit both in terms of consumption and environmental emissions.
From pizza to bread, from meat roasts to vegetables, from fish to porchetta, and even desserts, our ovens are suitable for cooking any dish.
Do you want to know what makes our indirect cooking ovens special?
A cooking method that is not only traditional but also healthy.
Food that is tastier but above all healthier.
With the cooking chamber welded in tin and perfectly insulated from the combustion chamber, the food never comes into contact with smoke, ash, or oxides.
A Tranquilli wood-fired oven is the best way to cook typical Italian recipes according to the latest hygiene and safety standards in terms of health and prevention.
Some numbers
4 to 5 – the kilograms of wood needed to reach a temperature of about 300-350°C
30 – the minutes needed to reach a temperature of 300°C
450 – the degrees that can be reached with a Tranquilli indirect cooking oven, necessary, for example, for pizza preparation
0 – the minutes of preheating required to cook a roast.