Summer Cuisine Barbecue Is A Mangall

The Barbecue Complex consists of the Neapolitan Furnace, the Mangal, the Casana and the large working table with the replacement wash. The Naapolitan, Pompey or Toscan is essentially the Russian kiln, which is round and smaller. In Italian pizzas, the fire in such a kiln is not entirely extinguished, and when the time is ripe for pizza, the temperature shall be between 350 and 400 °C. Pizza's cooking right under the oven and never on the pans. The furnace is in the form of trees which, when burning, do not dispel resin and dig up in the burning process - cherry, apple, ulja. That is the secret of the delicious smoke of the pizza made in the Napolitan furnace.

Our Neapolitan furnace not only serves as the oven, but also the tandar. A special device which allows for the production of between one and eight champoos of aromatic, juicy, well cooked with golden meat or bird. Each finds the use of this effective and multifunctional furnace, because one flood can produce pizzas for the tandium, the bread and the after, the pot in the throat, which will be hot in the morning, and the special heater will not be mistaken with the temperature in the furnace.

A big, comfortable manhal on 15 shampoos, and a 85-m grill grill bar is allowed to make a 20-person grid in time. Mangal of its own production is made of roast steel 8mm with iron bulbs, all contacting the flames of replacement components. A 16-litre large ring not only provides coal with a constant flow of air, but also allows the use of a mangall that does not clear the ashes for more than a month. And when it's still untouched, it's easy to do with a comfortable ring box. A well-designed large section opacity ensures the traction and the absence of smoke in the food intestines.