Pizza ovens, as the name suggests, are primarily used for baking pizzas. It not only ensures that the pizza reaches the ideal degree of doneness in a short time, but also makes the crust of the pizza crisp and keeps the interior soft and moist, thus enhancing the overall taste and quality of the pizza. In addition, the pizza oven also has a variety of functions, such as roast meat, roast chicken wings, roast steak, etc., so it is widely used in pizza shops, bakery shops, burger restaurants, western restaurants and other places. Pizza Oven,outdoor pizza grill,oven,outdoor Gas Pizza Oven GFTOPOVEN , https://www.cpoven.com
The working principle of the pizza oven is mainly based on hot air or high temperature heat source to bake the pizza. Depending on the type of pizza oven, it works differently. For example, a traditional pizza cellar oven uses wood or coal as a heat source to bake the pizza over a high flame. Modern pizza ovens may use more efficient and environmentally friendly heating methods such as electric heating, natural gas or air heating principles. Regardless of the type of pizza oven, the core goal of the pizza oven is to ensure that the pizza is heated evenly for optimal cooking results.
Shelf type standard cultivation techniques of Agaricus bisporus
Mushrooms should be cultivated in areas with high dryness, good drainage, and a clean environment. The site should be away from chicken coops, barns, storage areas, and feed sources, but close to water sources and places where organic materials are piled. It is ideal to have the mushroom house face south with an east-west orientation, and the southern wall should ideally have a gallery. A 1.6-meter-wide corridor should be reserved in front of the mushroom house.
The general size of a mushroom house should range between 160 to 300 square meters, with a height of 4 to 6 meters, a width of 8 to 10 meters, and a length of 20 to 30 meters. Good ventilation is essential for the growth of *Agaricus bisporus*. Airflow should be smooth, without dead zones, allowing for efficient gas exchange. Ventilation can be achieved through windows at the ends of walkways or middle sections, typically measuring 40 cm x 46 cm. Alternatively, five smaller windows of 25 cm x 50 cm can be used. A pull-out tube should also be installed on the roof above each walkway, with a diameter of 25–30 cm.
Shelves inside the mushroom house should be arranged perpendicular to the direction of the building. Each shelf should have 5 to 8 layers, spaced 55–60 cm apart, with the bottom layer about 15–20 cm above the ground. The spacing between shelves should be 60–70 cm, and each bed should be 120–150 cm wide. Materials such as reinforced concrete, steel, or wood can be used for construction. Concrete and steel offer durability, while bamboo and wood provide lower costs and easier construction.
The optimal temperature for mycelium growth is 5–33°C, with 20–26°C being ideal. For fruit body development, the suitable temperature range is 7–28°C, with 13–18°C being optimal. In Shandong, natural temperatures are often used for cultivation, typically once a year—starting in autumn, overwintering, and harvesting in spring. The process includes pre-wetting materials in late July, composting until early August, sowing in late August, covering soil in late September, harvesting in October to December, winter management, and a second harvest from March to May.
Various compost recipes are used depending on available materials. For example, one recipe uses wheat straw (2200 kg), dry cow dung (2000 kg), gypsum (80 kg), lime (70 kg), superphosphate (40 kg), ammonium sulfate (20 kg), urea (25 kg), and a small amount of starter culture. Another option uses straw, rapeseed cake, and special fertilizers.
Composting sites should be large, well-drained, and near the mushroom house. If using a mud floor, it should be compacted, with ditches around it and pits in the corners to collect runoff. The compost pile should be 10 m long, 2.2–2.5 m wide, and 1.6 m high. Before piling, materials like wheat straw and manure should be wetted to 60% moisture. The pile should be built up to 1.5–1.6 m, covered with manure, and ventilated with wooden rods. After three rounds of turning, the compost reaches the right temperature and pH for planting.
When the temperature drops to 25–28°C, the mushrooms are sown. The mycelium should fully colonize the material within 7–10 days. After 16–20 days, the soil is covered to encourage fruiting. Water management is crucial during this stage, with careful spraying to maintain soil moisture without overwatering.
During the autumn harvest, proper humidity, temperature, and ventilation must be maintained. Spraying should be done at night or early morning to avoid stressing the mushrooms. As temperatures drop in winter, watering is reduced, and the focus shifts to maintaining mycelium viability.
In spring, the mushroom house must be kept warm and moist. Fertilizers like urea, glucose, and yeast solutions can boost yield. Harvesting should be timely, with care taken not to damage surrounding mushrooms. Proper packaging is essential to preserve quality during transport.
This comprehensive approach ensures healthy growth, high yields, and quality mushrooms throughout the growing season.