Hello everyone, new active member here.
As I posted already on my introduction, I am from Mexico as well and this thread was what made me step in and share some of my experiences with my recently started
pizza business. (You can check out our fb page here: https://www.facebook.com/pages/Street-Pizzeria/510766645648971?ref=hl
I own the Coriat oven. At first, we were going to buy the larger model but at the end we opted for the small one to see how it performed and whatnot.
So, with some experience using this oven, I'll try and address some of the doubts about it as well as the modification I have planned for it.
First off, it is a good looking oven as Scott said before. We designed an open kitchen so we could display all the making process and it looks really great in there, I attached a pic of it as well. Second; yes, it does have some great and very well distributed burning power as the second attached image depicts.
As for the baffles: They are almost completely useless in my own opinion. While talking to the tech support team at Coriat, they tried and explained how is it that they work, however, I have used them in several different positions without changing the finished product much.
About the insulation, it does have pretty good insulation, as most of the heat that it leaves out is through the top air vents shown in pic no. 3 . Those are located only on one side of the oven, it also has a similar vent on the mid, back part.
The stones: They do come with those metal strips when packaged, however, after using it for about 2 weeks I realized there wasn't really a reason why they should be there
and came to the conclusion that they put them there only for shipping purposes and they actually belong to the sides, which makes way more sense as there is a slight gap that lets some heat escape through there. See pic 4 for correct position of metal strips.
My main problem with this oven is top browning; the stones do get really hot and because the ceiling is really high, the bottom usually gets burned if one waits until top is nicely browned. I have been addressing temporarily this problem by "doming" my pies for about one minute really close to the ceiling with the oven door ajar using a peel, which isn't very efficient as a lot of heat gets lost in the meanwhile.
I have in mind a modification, basically making a lower ceiling out of a metal structure holding some refractory (1 1/2) bricks I already have bought; that way it'll be a little more like the Marsal and Sons in pic no. 5.
I wanted to show a pic of my first pie today, showing the top lack of color with a perfectly cooked bottom, but for some odd reason the pie cooked evenly all the way through, top browned and everything, unlike the latter pies from today. You can check it out on the last 2 images attached.
Anyways, I just wanted to share some of my thoughts on the oven as I have already done personally with Paulo and can't wait to read your comments.