Can you please help and tell me which type of woods are best for commercial wood fired oven in restaurants. I understand that humidity level should be around 15 to 20% but which types are best?
What do you think about Apricot wood.
Re: wood type????
Apricot sounds good, as other fruit wood is excellent...any hard wood will do, softer wood like pine really have too much resin.
|All times are GMT -7. The time now is 08:27 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC