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Is wood a problem because of lack of storage space? Alfa Refrattari can add additional combustible capacities to your oven. Easy installation of the Alfa Easy or Alfa East Mini gas burner is simple. Contact us to find out more.
It is natural that after cooking thousands of pizzas, the oven floor may be slightly eroded or worn down. This is not a problem for somebody who wants the most from their oven. Alfa can assist you to remake your oven floor to perfection. Contact us to find out more.
Sometimes oven mouths made in brick, after years of heavy use, can open up in such a way as to endanger the oven mouth in refractory. Alfa Refrattari can help with this as well. Contact us for more information.
Many pizza ovens have been installed by contractors who lack the intimate knowledge needed to properly construct a pizza oven. Usually, these kinds of ovens don’t have adequate insulation. The symptoms of this problem are usually verifiable when the oven floor becomes cold too quickly and the sides of the oven radiate extra heat into the surrounding space, neighboring houses, and/or physical contact with the oven is usually hot. Alfa can assist to help resolve this annoying problem by providing additional insulating refractory materials to ensure no heat lost.
Usually, with a few small modifications, it is possible to make the oven consume less wood and still function properly. Alfa is available to help you determine what additional modifications may be needed. Contact us for more information.
-Check to make sure the wood is not humid and therefore not combustible.
-Ensure that the fire was made with live flame, gradually increased but constant, in order to avoid incomplete combustion.
-Double check the placement of the flue exit and ensure there is a proper ventilation shaft for the smoke to exit from.
-Check that the fire is placed on the side of the oven away from the oven mouth.
-Make a fire with approximately 40-50 minutes of blazing flame.
-Do not use incombustible wood.
-Add additional wood to the fire gradually.
-If the temperature of the external walls of the oven and underneath the oven floor are higher than 40° C / 104° F, it is likely that the insulation of the oven is insufficient and needs to be reinforced.
-The cause could be either from the first starting or starting the oven after a long period of inactivity.
-Verify that the external insulation of the oven. It should be warm but not exceedingly hot.
-Avoid making a small or fast fire that would not heat the oven to capacity.
-Verify that water and/or humidity have not infiltrated the oven.
-If flames come out of the oven mouth, partially close the oven door.
-When the dome is white the temperature is around 250° C.
-When a dusting of flour on the floor turns black and begins to smoke the oven temperature exceeds 280 ° C. If the flour turns brown and darkens slowly the oven temperature is around 220° C and is ideal for baking bread.
-If sugar darkens, the oven temperature exceeds 180° C.
-If a drop of water evaporates fast than the oven temperature is approximately 100 ° C.
To optimize the use of the oven foods should be cooked at the following temperatures:
Pizza and roasts require a live flame and a temperature around 300° C.
When the fire has settled, use the oven to bake bread, trays of meat and vegetables around 220° C.
In the third phase, you can use the oven to bake desserts when the temperature is around 170° C.
Cook pots of beans and various boiled vegetables, etc. when the oven is around 100 ° C.
Dry nuts and cook tomatoes and vegetables when the oven temperature is around 60° C.