We hear numbers and percentages about the fuel savings of this type of vent but compared to what?An open fire.Where does this data come from.I can only assume they are comparing the current recirculating vent to the same basic oven with the dome insulated but with the vent placed at the center of the dome.
Can you point me to the website of any of the Neapolitan builders who makes such a claim? Not only do I not remember ever seeing this, I can’t remember ever reading any specific claims about why the traditional Neapolitan oven vent is built the way it is.
The heat from the dome is said to heat the air in the vent and thus increase draw. I personally feel this is all smoke, mirrors, and a result of results being credited to the wrong source, but I could talk about that for a long time(and have).
Jeff, when you say “is said to heat the air..,” you’re not talking about Neapolitan oven builders, right? Rather just random folks speculating? If not, I’d ask you the same question; which Neapolitan oven builder has put that specific claim in writing?
Personally, I don’t believe either is the reason. If I had to guess the reason, I’d side with the idea of heating the dome above the door from the top and bottom. Wouldn’t that inherently be the coolest part of the dome?
Obviously those beautiful ovens made in Italy produce lots of great pizza day in and day out year after year but I think I see a few areas for improvement.Does anyone know when or how long ago the recirculated vent became adopted or accepted as "a better mouse trap".
Such as? And what would the changes improve specifically?
And I agree with him on this point. That is the major design flaw to a traditional Neapolitan oven, although they claim it is a feature against all scientific logic.
So why is it that no one has built an oven with a straight stack that bakes a better Neapolitan pizza than a traditional oven?
And, I'll ask you the same question too - can you show me where any of the Neapolitan oven builders make any specific claims about the function of the vent? And If you can't point to a specific claim to debunk, and if you can't point to an example of a better oven with a different chimney system, how can you say it's "against all scientific logic?"