Italiano
Some time ago we discussed the unsolvable dispute regarding ovens, which divides both those who make pizza and those who simply eat it:
Turning the discussion to aspiration, we find what is perhaps a plus point for the electric oven: the condensation hood.
Why a plus point? Well, unless there are particular situations, the Condensation Hood by Aluminox does not require an external flue!
I will try to explain how it works briefly: the smoke that comes out when the oven door opens, or from its vents, is sucked in from the front.
Here there are a mesh filter and Viledon synthetic filters, the first obstacle for particulates.
The air passes over the evaporator (very similar to that of a common refrigerator), where the heat exchange takes place: the vapor then becomes condensation, in a liquid state.
The liquid goes directly to the water drain, while the remaining vapour is pushed upwards by a fan. Here is the plenum, with a sort of “sandwich” inside made of a carbon filter inside two Viledon filters. From here, the clean smoke can be expelled through a window or returned to the room.
Enjoy your pizza, then.
And if you run a pizzeria, and you intend to install (and enjoy) a condensing hood for your electric oven… contact Aluminox!
