Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Vacuum ceramic filter discharge due to reduced resistance and marginally lower cake moisture. Stage 2: Dewatering In rare cases, due to the even structure of the cakes formed, the steady flow profile of the ceramic filter media and the gas free filtrate flow cake, washing has proved to be efficient in ceramic disc filters. The formation of thicker cakes during filtration and higher vacuum level leads to greater removal of solute. Stage 3: Discharge The basic scraper works well when the cakes are relatively thick and non-sticky. The final cakes are discharged by blade or wire scrapers on either side of the discs