CORDIS Project
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This project introduces Ovenza, a commercial pizza oven designed to enhance efficiency and quality. It features precise temperature control and condition monitoring, addressing the needs of modern pizzerias, especially for making a new type of pizza called Pinsa.
Current commercial pizza ovens have a low efficiency due to unchecked heat energy losses from poor temperature control.
Poor temperature control also limits the functionality of these ovens.
The ovens fail to meet the operational parameters needed to satisfy an emerging market of a new pizza called “Pinsa” made from dough with 80% water content.
Hence pizza or Pinsa being prepared will be of low quality, either burnt or undercooked.
Another pitfall of standard electrical ovens is their lack of i…
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