Author Topic: Electric vs. Wood fired oven  (Read 4545 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 10639
  • Location: Houston, TX
Re: Electric vs. Wood fired oven
« Reply #20 on: November 20, 2012, 10:13:18 AM »
Yes, that must be this one;
http://www.pizzamaking.com/forum/index.php?topic=19732.0

Looks excellent, but i'm not skilled enough to modify the oven like that person did.
I would buy it, for sure!
The rotating stone is an excellent idea!


That's the one I was thinking of.
I love pigs. They convert vegetables into bacon.


Offline sub

  • Registered User
  • Posts: 345
  • Location: Belgium
Re: Electric vs. Wood fired oven
« Reply #21 on: November 20, 2012, 11:55:20 AM »
those are beautiful!   I saw some pizza disks on the video.   does he bake his pies on these metal disks, or do the pizzas go right onto the stone of the oven?  also, could you further explain the firewall?   

He bakes them on the stone, for the firewall it's easy, you attach a metalic plate in front of the heating element (keep at least one centimeter between them)

That oven looks absoluty great!
But it's very expensive. The oven i've seen was only 500 euro.

The price for the forum members is 308 + shipping charges 55 to France
 



Offline Pizzakoning

  • Registered User
  • Posts: 45
  • Location: Noord-Brabant
Re: Electric vs. Wood fired oven
« Reply #22 on: November 20, 2012, 02:06:12 PM »
But i do not think there isn't much difference between the two units and when i make an comparision, the P134H actually looks less favorable.

Both have 450 degrees celsius/ top and bottom independent adjustable. Stone floor.


The P134H is a bit smaller, a bit less power consuming (2kW vs 2.3kW) and it does not have a chimney.

The MACRO42  weighs twice as much (22 vs 56 kg)

The dealer from the P134H also sent me a youtube video of baking a pizza in 90 seconds.
The picture quality is very poor, but it may be nice to view for you. I cannot judge the pizza quality from this video... Maybe you can??

<a href="http://www.youtube.com/watch?v=OtV6AgvsgKo&amp;lr=1" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=OtV6AgvsgKo&amp;lr=1</a>


But the price the dealer stated was 380 euro excluding transport.
So if that is going to be around 55 euro the total price is 425 euro vs. 550 euro for the Macro42 oven.


Hmm, what is wise to do....


- update
Delivering price was 80 euro.
« Last Edit: November 21, 2012, 05:04:16 AM by Pizzakoning »

Offline Pizzakoning

  • Registered User
  • Posts: 45
  • Location: Noord-Brabant
Re: Electric vs. Wood fired oven
« Reply #23 on: November 21, 2012, 05:09:23 AM »

The price for the forum members is 308 + shipping charges 55 to France


@sub did you mean 380 euro?


And what do you think about my comparision?

Offline sub

  • Registered User
  • Posts: 345
  • Location: Belgium
Re: Electric vs. Wood fired oven
« Reply #24 on: November 21, 2012, 06:26:18 AM »
He pay it 360 with the shipping charges, brand new model.

Do you know the power of the top heating element in the MACRO42  ?

The P134H PF -> 1700w + 750w

I think it's very important if you want a Neapolitan pizza to have a powerfull top element and low space under it (
stone need to be at 400C and top heating element always on and bright red)

A FAL have a lot of thermal inertia with constant air temperature, each time you open the door in an electric oven the temperature drop a lot, if it takes too long to warm the air you baking time will be longer and you don't end up with  leopard-spotting on the crust, you don't want temperature surfing for good results.


Offline Pizzakoning

  • Registered User
  • Posts: 45
  • Location: Noord-Brabant
Re: Electric vs. Wood fired oven
« Reply #25 on: November 22, 2012, 05:17:02 AM »
He pay it 360 with the shipping charges, brand new model.

Do you know the power of the top heating element in the MACRO42  ?

The P134H PF -> 1700w + 750w

I think it's very important if you want a Neapolitan pizza to have a powerfull top element and low space under it (
stone need to be at 400C and top heating element always on and bright red)

A FAL have a lot of thermal inertia with constant air temperature, each time you open the door in an electric oven the temperature drop a lot, if it takes too long to warm the air you baking time will be longer and you don't end up with  leopard-spotting on the crust, you don't want temperature surfing for good results.



I've asked the manufacturing company. They said the power was divided equally between the top and bottom. So that is 2300/2, makes 1150w per side.

I agree with you that the top need to be much more powerful. The heat from the top radiates on the stone bottom anyway.
So that makes my choice a little easier. :)
Thanks very much for this ssuggestion!

I wanted to ask you some things i didn't fully understand yet

What do you mean with 'FAL'?
You mentioned the price for forum members; did you mean this forum?
And is there something different with this oven that keeps the hot air inside?
« Last Edit: November 22, 2012, 05:21:21 AM by Pizzakoning »

Offline Pizzakoning

  • Registered User
  • Posts: 45
  • Location: Noord-Brabant
Re: Electric vs. Wood fired oven
« Reply #26 on: November 27, 2012, 09:59:36 AM »
Thanks to all for replying to my question.

I've placed an order for an F1 oven.
And i'm very curious how it will do!! :)

Offline Woodfiredovenpizzero

  • Registered User
  • Posts: 279
  • Location: Puerto Rico
  • Nothing like a WFO Pizza in the backyard!
Re: Electric vs. Wood fired oven
« Reply #27 on: November 27, 2012, 10:42:06 AM »
Glad you find what you were looking for. Please post pictures of your progress.

Edgar

Offline Pizzakoning

  • Registered User
  • Posts: 45
  • Location: Noord-Brabant
Re: Electric vs. Wood fired oven
« Reply #28 on: March 13, 2013, 10:17:38 AM »
Here i am back again after a rather long time :)
I am very happy with my oven. It really gets as hot as 450+ degrees celsius.
Pizza's are baked within 90 seconds and i enjoy to see a pizza popping up like a balloon everytime.

The italians were right about this one.

I can recommond the oven to anyone. Total price with shipping was around 420 euro.

Some hastly took pictures; (i am always learning and i still have to refine my technique, so these are not perfect pizza's :) )

Hope you enjoy looking at these and giving me feedback about what you think!