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That's the unfortunate thing: if pizzeria's wind up going to wood, in lieu of gas, they'll wind up polluting a lot more than if they had just stayed with gas
What you are saying is impossible. But you make it sound as though its a fact. If you arent sure, just ask a question.
You dont convert gas to wood. Think about a Bakers pride pizza oven, large rectangular door, stacked on top of each other with 4 decks. How do you vent them? Or howndo you even monitor the wood? How does the fire get oxygen?
They can just change the oriface to a smaller one and use propane...
What you are saying is impossible. But you make it sound as though its a fact. If you arent sure, just ask a question
You said that with a condescending tone.
Are you telling me that pizzeria's can't build wood ovens in their pizzeria's? You assumed that I meant that they would modify existing gas stoves to burn wood.
That's not what I implied; what I suggested is that if one cooking method is no longer available, pizzeria's might opt for something else. It's conceivable that some pizzeria's might shoulder the expense of migrating over to wood burning ovens, especially where the market permits in upper middle class areas.
What you are saying is impossible. But you make it sound as though its a fact. If you arent sure, just ask a question.
You dont convert gas to wood. Think about a Bakers pride pizza oven, large rectangular door, stacked on top of each other with 4 decks. How do you vent them? Or howndo you even monitor the wood? How does the fire get oxygen?
They can just change the oriface to a smaller one and use propane...
Are you telling me that pizzeria's can't build wood ovens in their pizzeria's? You assumed that I meant that they would modify existing gas stoves to burn wood.
That's not what I implied; what I suggested is that if one cooking method is no longer available, pizzeria's might opt for something else. It's conceivable that some pizzeria's might shoulder the expense of migrating over to wood burning ovens, especially where the market permits in upper middle class areas.
It was not meant to be condescending. Genuinely, asking you to play out that thought, especially if you are not sure.
What you said may be true but thats not what your statement implies... "more than if they stayed" suggest a conversion and the they is Pizzaria's...personal pronoun was used instead of, the govt or the state - to differentiate.
Net new Pizzarias adopting wood, wouldnt make much if any difference to pollution. And as the chart showed wood is much more expensive. Takes like 4 to 6 hours to heat up a wood oven. Thats labor, fuel, additional payroll taxes and space.
More importantly, wood burning ovens are only good for Neopolitan or 1 min cooks not NY style pizza or any other Pizza that takes a few mins. The temps are too high, which is why electric would be the sole option for the majority.
More importantly, wood burning ovens are only good for Neopolitan or 1 min cooks not NY style pizza or any other Pizza that takes a few mins. The temps are too high, which is why electric would be the sole option for the majority.
That's an excellent point, one that I had not thought of.
Now I am stumped about what would be a reasonable alternative to gas.
That's an excellent point, one that I had not thought of.
Now I am stumped about what would be a reasonable alternative to gas.
I guess since electric is my baseline, and wood is sort of the preferred and “ooh la la” thing for baking a pizza, I just…don’t think about gas. I don’t like using gas for baking or cooking.
There is nothing illegal about wood fired ovens on LI to make pizza or anything else. Tons of places sell outdoor wood ovens for pizzas or other cooking.
I guess since electric is my baseline, and wood is sort of the preferred and “ooh la la” thing for baking a pizza, I just…don’t think about gas. I don’t like using gas for baking or cooking.
then you are an oddball.. gas is superior to electric food cooktops...
Electric ovens.. ok
but gas cooktops rule
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