PREMIUM FASTENINGS FOR THE BUILDING AND CONSTRUCTION SECTOR

What make Cooper & Turner exclusive and the key reasons why should you employ us?

We have been at the cutting edge of the building fastener niche for more than fifty years.

The mix of a wide-ranging item range paired with quality fastener production and complete item traceability has meant that our name is both widely known and trusted in the building industry. Undoubtedly,our brand name is found on many of the most recent and interesting structural projects throughout the world.

We continue to be a leading authority in this international business,advising and developing innovative items to satisfy the exacting requirements of the building niche.

ITEM SUMMARY

Cooper & Turner are a leading manufacturer and supplier of ‘CE’ marked bolting assemblies to the building niche. Our items can be offered in a wide variety of sizes,types,materials,levels and finishes. Our range incorporates Fully Threaded Studs,Heavy Hex Bolts,Setscrews,High Strength Bolting,Bolting Assemblies,Hot & Cold Forge Bolts Anchor Fasteners & Stainless Steel Fasteners.

OUR FABRICATION SERVICES

We offer an absolute supply bundle to the building niche reacting rapidly to international requirements.

LOT TRACEABLE

Level 8.8 and higher level fastenings are batch traceable. Specialist inventory control systems sustain complete lot-traceability by linking batch identity numbers to dispatch paperwork and customer orders.

EVALUATION CERTIFICATIONS

Assessment certificates can be offered with goods and are held for a minimum of 10 years.

 

Contact Cooper & Turner today!

OUTSTANDING QUALITY FASTENERS FOR THE BUILDING AND CONSTRUCTION BUSINESS

What make Cooper & Turner specific and precisely why should you use us?

We have been at the leading edge of the fabrication fastening niche for more than 50 years.

The mix of an extensive item range coupled with top quality fastening production and total item traceability has meant that our name is both well-known and trusted in the fabrication markets. Without a doubt,our brand name is found on many of the most recent and interesting construction projects throughout the world.

We continue to be a well known power in this multinational niche,advising and developing innovative products to satisfy the exacting requirements of the fabrication niche.

ITEM SYNOPSIS

Cooper & Turner are a well known manufacturer and supplier of ‘CE’ marked bolting assemblies to the fabrication niche. Our products can be offered in a wide variety of sizes,types,materials,grades and finishes. Our range incorporates Fully Threaded Studs,Heavy Hex Bolts,Setscrews,High Strength Bolting,Bolting Assemblies,Hot & Cold Forge Bolts Anchor Fasteners & Stainless Steel Fasteners.

OUR CONSTRUCTION SERVICES

We offer a complete supply package to the fabrication niche responding quickly to multinational requirements.

LOT TRACEABLE

Level 8.8 and higher grade fasteners are shipment traceable. Specialized stock control systems sustain complete lot-traceability by associating shipment identity numbers to dispatch documentation and buyer purchases.

EVALUATION CERTIFICATIONS

Assessment certifications can be offered with goods and are retained for a least of ten years.

 

Contact Cooper & Turner today!

Just How Do Wood Fired Pizza Ovens Work?

You’ve discovered wood-fired ovens whilst relishing your travels in Europe and you may even enjoy the food theatre that grilling with a solid wood oven creates in your nearby pizzeria,but how does a solid wood fired pizza oven function? Talk to us at Wood Fired Pizza Ovens

Pizza ovens operate on the basis of applying three forms of heat for grilling:

1. Direct heat from the fire and flames

2. Radiated heat coming down from the dome,which is at its best when the fire has burned for a while until the dome has changed white and is soot-free

3. Convected heat,which comes up from the floor and from the ambient air

Grilling with a wood-fired pizza oven is really much simpler than you may think. All you really need to do is to ignite an excellent fire in the middle of the oven and then let it to heat up both the hearth of the oven and the inner dome. The heat you produce from your fire will be absorbed by the oven and that heat will then be radiated or convected,to let food to cook.

Once you have your oven dome and floor up to temp,you simply push the fire to one side,applying a metal peel,and start to cook,applying timber as the heat source,rather than the gas or electricity you may usually rely on.
Of course,there are no temp dials or controls,other than the fire,so the addition of timber is the equivalent of whacking up the temp dial. If you don’t feed the fire,you let the temp to drop.

How hot you let your oven to become really depends on what you wish to cook in your wood-fired oven. For pizza,you need a temperature of around 400-450 ° C; if you wish to make use of an additional grilling technique,such as roasting,you need to do that at a temperature of around 200-300 ° C. There are different ways to do this.

You could first off get the oven up to 450 ° C and then let the temp to fall to that which you need,or Alternatively,you could just bring the oven up to the needed temp by applying less timber.

As you are applying convected rather than radiated heat for roasting,it is not as crucial to get the stones as hot. One other way to alter the amount of heat reaching the food in a very hot oven is to make use of tin foil,to reflect some of the heat away.

Heat created within a wood-fired oven should be well-retained,if your oven is made of refractory brick and has great insulation. To cook the best pizza,you need to have an even temp in your oven,both top and bottom. The style of the Valoriani makes this easy,but this is also an area where the quality of the oven will have a big effect.

Some ovens may need you to leave cinders on the oven floor,to try to heat it up sufficiently. Others have minimal or no insulation,so you will have to feed the fire much more. But that means it will then have too much direct heat and won’t cook top and bottom evenly.

One other thing to watch is,if the floor of the oven isn’t storing heat,you may need to reheat if before grilling every single pizza– a real pain. The message here is to always look for an oven built from the very best refractory materials and designed by craftsmens,like a Valoriani.

So,taking that into consideration,we’re going to change the title of this blog. The guidance above isn’t so much about how timber fired pizza ovens operate,but how the best wood-fired ovens operate. If you go through a few ovens before steering a course towards a Valoriani, that’s something you’ll come to appreciate.

Exactly How Do Wood Fired Pizza Ovens Function?

You’ve experienced wood-fired ovens whilst relishing your travels in Europe and you may even enjoy the food theatre that grilling with a timber oven creates in your nearby pizzeria,but how does a timber fired pizza oven function? Talk to us at Wood Fired Pizza Ovens

Pizza ovens operate on the basis of making use of three types of heat energy for grilling:

1. Direct heat from the fire and flames

2. Radiated heat coming down from the dome,which is at its best when the fire has burned for a while until the dome has turned white and is soot-free

3. Convected heat,which comes up from the floor and from the background air

Grilling with a wood-fired pizza oven is actually much simpler than you may imagine. All you really need to do is to light a very good fire in the middle of the oven and then let it to heat up both the hearth of the oven and the inner dome. The heat you develop from your fire will be absorbed by the oven and that heat will then be radiated or convected,to let food to cook.

Once you have your oven dome and floor up to temp,you merely push the fire to one side,making use of a metal peel,and start to cook,making use of raw wood as the heat source,rather than the gas or electricity you may usually rely on.
Of course,there are no temp dials or controls,other than the fire,so the addition of raw wood is the equivalent of whacking up the temp dial. If you don’t feed the fire,you let the temp to drop.

How hot you let your oven to become really depends on what you wish to cook in your wood-fired oven. For pizza,you need a temp of around 400-450 ° C; if you wish to utilize an additional grilling technique,such as roasting,you need to do that at a temp of around 200-300 ° C. There are different ways to do this.

You could primarily get the oven up to 450 ° C and then let the temp to fall to that which you need,or As an alternative,you could just bring the oven up to the needed temp by making use of less raw wood.

As you are making use of convected rather than radiated heat for roasting,it is not as essential to get the stones as hot. Another way to affect the amount of heat reaching the food in a very hot oven is to utilize tin foil,to reflect some of the heat away.

Heat developed within a wood-fired oven should be well-retained,if your oven is made of refractory brick and has good insulation. To cook the perfect pizza,you need to have an even temp in your oven,both top and bottom. The design of the Valoriani makes this easy,but this is also an area where the quality of the oven will have a big effect.

Some ovens may need you to leave embers on the oven floor,to try to heat it up sufficiently. Others have very little or no insulation,so you will have to feed the fire much more. But that means it will then have too much direct heat and won’t cook top and bottom evenly.

Another thing to watch is,if the floor of the oven isn’t storing heat,you may need to reheat if before grilling every single pizza– a real irritation. The message here is to always look for an oven built from the very best refractory materials and designed by artisans,like a Valoriani.

So,taking that into consideration,we’re going to change the title of this blog. The advice above isn’t so much about how raw wood fired pizza ovens operate,but how the best wood-fired ovens operate. If you go through a few ovens before steering a course towards a Valoriani, that’s something you’ll come to appreciate.

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