{"id":47180,"date":"2024-08-21T14:41:57","date_gmt":"2024-08-21T12:41:57","guid":{"rendered":"https:\/\/horecamagazine.be\/fours-a-pizza-a-volonte-et-un-outsider-exclusif\/"},"modified":"2024-08-21T14:42:24","modified_gmt":"2024-08-21T12:42:24","slug":"fours-a-pizza-a-volonte-et-un-outsider-exclusif","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/fours-a-pizza-a-volonte-et-un-outsider-exclusif\/","title":{"rendered":"Fours \u00e0 pizza \u00e0 volont\u00e9… et un outsider exclusif"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u00e0 o\u00f9 je me trouve pour le moment en France – un trou perdu au milieu des champs – le bar-restaurant du village pr\u00e9pare des pizzas tous les jeudis soir. <\/strong>Le choix est vaste et, si vous commandez \u00e0 l\u2019avance, vous pouvez pr\u00e9senter une pizza savoureuse sur table en 20 minutes. Ici, pas de four \u00e0 pizza au feu de bois, mais un four \u00e9lectrique \u00e0 passage continu qui permet de cuire un grand nombre de pizzas en peu de temps. Par curiosit\u00e9, je me suis int\u00e9ress\u00e9e \u00e0 l\u2019offre de fours \u00e0 pizza chez nous.<\/strong><\/p>\n

En juin dernier, Sofie Delbeke et son pizzaiolo de la \u2018Pizzeria Sofia\u2019 \u00e0 Courtrai (www.pizzeriasofia.be<\/a>)\u00a0m\u2019ont donn\u00e9 un cours acc\u00e9l\u00e9r\u00e9 sur la cuisson des pizzas. Lorsque Sofie a d\u00e9cid\u00e9 de lancer sa pizzeria, elle a non seulement suivi des cours \u00e0 Naples, la Mecque de la pizza, mais elle a \u00e9galement fait venir \u00e0 Courtrai un four authentique qui a \u00e9t\u00e9 ma\u00e7onn\u00e9 sur place par des artisans italiens. Le nec plus ultra des fours \u00e0 pizza qui maintient ais\u00e9ment ses 420\u00b0C – la temp\u00e9rature de cuisson id\u00e9ale – mais, il va de soi que tous les restaurants ne peuvent pas se permettre un tel four \u2018haut de gamme\u2019. Pourtant, les pizzas font d\u00e9sormais partie int\u00e9grante de notre alimentation. Soit \u00e0 manger sur place, soit \u00e0 emporter et manger relax \u00e0 la maison.<\/p>\n

G\u00e9n\u00e9ralit\u00e9s<\/b><\/span><\/h4>\n

La temp\u00e9rature est tr\u00e8s importante pour la cuisson des pizzas\u00a0: elle doit \u00eatre \u00e9lev\u00e9e et rapide. L\u2019id\u00e9al est donc une temp\u00e9rature constante de 420\u00b0C pour servir une pizza croustillante \u00e0 table en 20 minutes environ. Pour compenser les fluctuations, la plupart des fours peuvent atteindre 500\u00b0C.<\/p>\n

La capacit\u00e9 d\u00e9pend des besoins, pour un usage occasionnel ou dans le cadre professionnel. Dans ce dernier cas, un four qui peut cuire 3 \u00e0 4 pizzas \u00e0 la fois est indispensable.<\/p>\n

La source de chaleur la plus authentique est naturellement le feu de bois. L\u00e0 encore, la fr\u00e9quence \u00e0 laquelle vous pr\u00e9voyez de pr\u00e9parer des pizzas doit \u00eatre prise en compte. Et… si vous voulez installer votre four \u00e0 l\u2019int\u00e9rieur ou \u00e0 l\u2019ext\u00e9rieur. D\u00e9sormais, un four \u00e0 bois peut \u00e9galement \u00eatre install\u00e9 \u00e0 l\u2019int\u00e9rieur, \u00e0 condition de pr\u00e9voir une bonne chemin\u00e9e. Les fours \u00e0 gaz et les fours \u00e9lectriques sont les solutions les plus simples, avec une pr\u00e9f\u00e9rence pour ces derniers car ils sont parfaitement r\u00e9glables.<\/p>\n

\"\"<\/p>\n

Quelques fours<\/b><\/span><\/h4>\n

Commen\u00e7ons par le four \u2018\u00e0 passage continu\u2019 comme dans mon petit restaurant fran\u00e7ais. La s\u00e9rie XLT de Royal Matic est constitu\u00e9e de fours \u00e9lectriques sp\u00e9cialement con\u00e7us pour l\u2019Horeca, dans lesquels les pizzas sont cuites \u00e0 l\u2019int\u00e9rieur, en passant litt\u00e9ralement sur un tapis roulant – \u00e0 raison de 20 \u00e0 222 pizzas \u00e0 l\u2019heure. Rapide et efficace si vous avez un d\u00e9bit important.<\/p>\n

Les fours \u00e0 pizzas de la s\u00e9rie AMALFI de Moretti\/Boretti sont \u00e9galement \u00e9lectriques. En outre, vous pouvez \u00e9galement y faire cuire des plats, des viandes et des l\u00e9gumes au four.<\/p>\n

C\u2019est l\u2019Alfa Napoli qui se rapproche le plus du four de la Pizzeria Sofia.<\/p>\n

Le v\u00e9ritable four \u00e0 pizza est naturellement au bois, et il en existe une large gamme, tant en termes de capacit\u00e9 que de prix. La gamme OONI comprend \u00e0 la fois des fours au bois et des fours multi combustibles.<\/p>\n

La Casa di Ruscello propose de superbes fours \u00e0 pizza au bois ext\u00e9rieurs. Il suffit d\u2019empiler le bois sous le four. Se distinguant par son look tr\u00e8s authentique, il n\u2019est pas destin\u00e9 \u00e0 de grands volumes.<\/p>\n

Le four \u00e0 pizza au bois Morso Forno de VINUOVO est plus petit, mais se remarque par son design. Il est \u00e0 la fois barbecue, fumoir, grill et four \u00e0 pain.<\/p>\n

\"\"<\/p>\n

Et puis, il y a l\u2019OVUN<\/b><\/span><\/h4>\n

Le photographe et vid\u00e9aste culinaire Piet Dekersgieter est l\u2019un des meilleurs dans son domaine, comme nous pouvons le constater r\u00e9guli\u00e8rement ici, dans Horeca Magazine. Mais, enfant, Piet ne r\u00eavait pas de photos et de gastronomie… il voulait \u00eatre \u2018inventeur\u2019\u00a0!<\/p>\n

Lors des tournages, Piet – un Brugeois qui vit aujourd\u2019hui \u00e0 Landskouter pr\u00e8s d\u2019Oosterzele, mais dont l\u2019atelier se trouve \u00e0 Aalter – m\u2019a souvent parl\u00e9 avec enthousiasme de son \u2018invention\u2019\u00a0: l\u2019OVUN. Un barbecue et un four au bois tout-en-un. Super efficace et sans d\u00e9gagement de fum\u00e9e. Vous pouvez tout y pr\u00e9parer entre 50\u00b0 et 500\u00b0C. Slow cooking, fumage, s\u00e9chage, pizzas, pain, l\u00e9gumes… De plus, l\u2019OVUN peut toujours rester dehors. En effet, les intemp\u00e9ries et le vent donnent au four en acier Corten une magnifique patine avec le temps.<\/p>\n

Piet\u00a0: \u00ab En tant que photographe culinaire, j\u2019ai rendu visite \u00e0 d\u2019innombrables (grands) chefs dans le monde entier au cours des 20 derni\u00e8res ann\u00e9es. J\u2019\u00e9tais surtout fascin\u00e9 par les techniques de cuisson au feu de bois et je me suis mis \u00e0 la recherche d\u2019un four \u00e0 bois qui chauffe rapidement, consomme peu de bois, maintient longtemps \u00e0 temp\u00e9rature, soit d\u00e9pla\u00e7able, r\u00e9siste aux intemp\u00e9ries et, de pr\u00e9f\u00e9rence, ne d\u00e9gage pas de fum\u00e9e. Cependant, je n\u2019ai trouv\u00e9 aucun four qui r\u00e9ponde \u00e0 toutes ces exigences…. L\u2019inventeur en moi s\u2019est r\u00e9veill\u00e9 et j\u2019ai commenc\u00e9 \u00e0 \u00e9tudier la technique de la combustion du bois. (\u00e9clate de rire). Le r\u00e9sultat\u00a0: l\u2019\u2019OVUN\u2019.<\/p>\n

C\u2019est ainsi que le photographe Piet est devenu l\u2019inventeur Piet. Les nombreux grands chefs qui ont fait l\u2019acquisition de cet \u00e9l\u00e9gant four en acier Corten prouvent \u00e0 suffisance que l\u2019OVUN comble une lacune sur le march\u00e9. Car cet appareil allie \u00e0 sa polyvalence un design \u00e9l\u00e9gant.<\/p>\n

\"\"<\/p>\n

Attardons-nous sur les caract\u00e9ristiques techniques<\/b><\/span><\/h4>\n

L\u2019OVUN est fabriqu\u00e9 en acier Corten r\u00e9sistant aux intemp\u00e9ries, d\u2019une \u00e9paisseur de 3 mm, et en acier inoxydable, d\u2019une \u00e9paisseur de 2 mm, pour le four de cuisson. Son empi\u00e8tement au sol est de 60 x 60 cm, sa hauteur de 72 cm et sa longueur de chemin\u00e9e de 70\/120. L\u2019embouchure du four a une largeur de 53 cm et peut \u00eatre ferm\u00e9e herm\u00e9tiquement, par exemple pour la cuisson d\u2019un pain. Le poids total de l\u2019OVUN est de 130 kg (sans le ch\u00e2ssis).<\/p>\n

L\u2019OVUN chauffe tr\u00e8s rapidement\u00a0: 200\u00b0C en moins de 15 minutes. La temp\u00e9rature maximale de la sole de cuisson oscille autour des 420\u00b0C (temp\u00e9rature id\u00e9ale). L\u2019OVUN a une capacit\u00e9 de 3-4 pains de 800 g et 2 pizzas (temps de cuisson 2\u2019-3\u2019) \u00e0 la fois.<\/p>\n

Apr\u00e8s l\u2019allumage, la temp\u00e9rature reste stable \u00e0 270\u00b0C pendant environ 2 heures, sans nouvel allumage. Ensuite, la temp\u00e9rature baisse de 30\u00b0c\/h.<\/p>\n

La cuisson peut se faire avec un petit bloc de bois par heure et il peut s\u2019agir \u00e0 la fois de bois durs ou tendres (ch\u00eane, h\u00eatre, saule, peuplier…).<\/p>\n

Piet ne serait pas Piet s\u2019il ne faisait pas de son OVUN un concept durable, chaque pi\u00e8ce pouvant \u00eatre r\u00e9par\u00e9e – si n\u00e9cessaire. Durable aussi parce qu\u2019il n\u2019y a pratiquement plus de d\u00e9gagement de fum\u00e9e apr\u00e8s le d\u00e9marrage gr\u00e2ce \u00e0 la postcombustion intelligente (+1000\u00b0C). En outre, le four n\u2019\u00e9met que des quantit\u00e9s minimes de CO et de particules fines.<\/p>\n

ET… il est fabriqu\u00e9 en Belgique\u00a0!<\/p>\n

[ Tine Bral – photos OVUN : \u00a9 Piet Dekersgieter ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u00e0 o\u00f9 je me trouve pour le moment en France – un trou perdu au milieu des champs – le bar-restaurant du village pr\u00e9pare des pizzas tous les jeudis soir. Le choix est vaste et, si vous commandez \u00e0 l\u2019avance, vous pouvez pr\u00e9senter une pizza savoureuse sur table en 20 minutes. Ici, pas de four […]<\/p>\n","protected":false},"author":5,"featured_media":47133,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-47180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nFours \u00e0 pizza \u00e0 volont\u00e9... et un outsider exclusif | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Fours \u00e0 pizza \u00e0 volont\u00e9... et un outsider exclusif\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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