Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
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