New guy new oven
Hi, brand new to the forum. I'm currently preparing to begin a small scale bread operation at a location in western PA that currently has a certified kitchen. If all works out I'll be building an oven at that location. Currently I'm going through the necessary process with the PA dept. of Agriculture to get approval for an oven at that location. The inspector I'm dealing with is very helpful and has a sketchy idea of wood fired ovens. Problem is, When he thinks wood fired bake oven, he thinks white oven. When I clarified that the bread would be placed into the same chamber of the oven, ie. black oven, that the fire had burned in, that sent up a red flag.
In a nutshell, he wants substantive evidence that there is a precident for placing bread on an ash 'contaminated' hearth. Is there an authoritative source which may suffice to address his concerns?
|Thread||Thread Starter||Forum||Replies||Last Post|
|Why Italian Wood-Fired Ovens are Round||james||Newbie Forum||50||04-01-2014 09:14 PM|
|Oh no - my oven is wet||PizzaArthur||Firing Your Oven||36||11-23-2009 09:16 PM|
|Larger Oven Design Help||Mongo||Getting Started||21||11-03-2007 08:03 PM|
|Neapolitana Style Oven (31.5")||southpaw||Pompeii Oven Construction||4||08-11-2007 06:29 AM|
|sizes for a 47" napoleon style oven?||southpaw||Pompeii Oven Construction||4||06-22-2005 02:40 PM|
All times are GMT -7. The time now is 09:45 PM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC