Of course! The various versions of Dragocan be installed in any brand and type of existing wood-burning oven.
All our customers who are pizza chefs have confirmed that the taste is the same, but the baking is better because the baking floor temperature is even and it’s impossible to burn the pizza.
Most of them won’t even notice anything, as Drago is the only burner with a wood-like flame and is invisible to prying eyes. On the other hand, very attentive – almost professional – customers will appreciate that the pizza is certainly better because it is baked evenly and never burnt, and also has no ash on the top, which we know is not healthy at all.
Definitely, from 15% to 40%.Also, there are no expenses for cleaning the chimney or for pest control, and the room walls no longer get dirty. Any problems with the neighbours are also solved.
Pizzerias that have already converted to gas report that when they used wood, after 70-80 pizzas, they had pizzas remaining white on the bottom and getting burnt on top. On the other hand, with our Drago, the first pizza is baked evenly, as is the last one of the evening, and the temperature of the floor remains constant. Please note that this feature is specific to our burner and that other burners on the market have huge issues keeping heat on the floor.
It is much easier than with wood. Drago does everything itself: turn on the switch on the control panel and it will manage the baking temperature setpoint automatically.
This is another advantage of Drago compared to other burners. Evenif you burn wood, it will not be damaged,it will not fill with ash and it will not become deformed, because it is the only burner fitted beneath the baking floor and protected by a thermal steel tube.
Its flame is very bright, even brighter than a wood flame, because it is soft and highly radiating and reaches the centre of the oven dome, so its soft flames light all areas of the baking floor.
Absolutely NOT! The Drago flame slides over the refractory floor and reaches the centre of the dome, without concentrating the heat in only one area, as there is no fan that pushes the air, making it similar to a blowtorch and treating the pizza like a piece of cast iron.