Kiln tandyr one of the oldest centers of human geography tandyri The nations of Asia, Korea and China, many furnaces-tenurov in Iran, Afghanistan and Pakistan. There are also these furnaces in India and the Caucasus. In Armenia tandyri called "tonratunamy, Azeybardzhanom" tendiramy.
Applies these oven mainly for baking bread, but for cooking any food Tandyri and is now indispensable in the oven eastern Eurasia.
They are of two types, the first is buried in the ground constructed in a second barrel on the ground from a height of up to 1.5 1metr metra.Tsikavo some tandyri second type can stand vertically, some horizontally, like a Russian stove, but without the chimney. Lack of chimney allows hands to put cakes and other spices samsa east wall furnace furnace.
The term "tandyr has Turkic originIn the old days tandyri used not only for cooking but also for heating the dwelling, built in the center tandyr premises equally obihrivalo entire area.
The main material was ground tandyri well rozmishana with chamotte clay or gravel. Yamni tandyri built two ways, according to their allocated two subtypes. The first subtype (A) is the pit depth of 50 centimeters and a diameter of 30-35 centimeters under 40 45santimetrov set of previously good sun dried clay bricks, 13-15 centimeters wide basis, with the speakers on top of the best burning 25-30 santymetriv.Dlya in the bottom two did tandyra otvory.Pidtyp second, it is completely submerged in the ground tandyr in the form of ovoid shape. The upper part of neck stands 2.4 santymetry.Takozh as the first subtype did below, blowing air, this hole is separately displayed on the surface. For the first and second subtype did clay cover. Fabrication process is the same as the clay bricks.
Tandyr earth one of the simplest, but at the same time ancient kilns, but archaeologists can not specifically answer, as they dug in the homes of five hundred and a thousand years BC.
Tandyr ground in the second type of furnaces and their technical feature is that they kept on the ground. Fabricate such tandyri more complicated manufacturing technology perfected by masters in the east and our dni.Na currently are two ways of making land tandyri.
The first method is a molding technique, the thickness of walls from 4 to 5 inches, with thickening of 10 centimeters at the base of the oven for extra strength at the bottom of the oven cover with clay. At the bottom of the oven make the square hole of size 15 by 10 inches for fresh air intake and cleaning ashes. General view tandyra, height 45-55 inches, with a diameter of 50-60 centimeters. Covers used wooden or metal.
The second way to build tandyra called tape. Band technique is applicable now in specially selected clay added camel or sheep wool, then well mix, which serves as reinforcement, and improves heat accumulation characteristic of this oven. Clay mixed with wool, to expand 6.4 inches in diameter rollers, and then circle around the circle for a layer stack, the method and zaschypy natysnennya.Taki tandyri, are made by masters, height depends on the tiers described tandyra, low furnace is 70-80 cm high more meters. Tandyr second type, similar to a cylinder or truncated cone.
Tandyri produced in the hottest time of year to complete its drying in the sun to dry tandyr be the maximum, otherwise tandyr porve, the first kindling. After forming a core tandyra, carrying it and put in his place of work. Tandyr already in place additional obkladyvayut clay bricks, and condense raw clay, then let it dry again. Tandyr second type is efficient stoves, and in our time in Europe they are more and more popular, only because of taste and healthy properties of food produced in tandyri. Not one of the existing modern ovens, either on electricity or gas, be able to bake cake or so fragrantly juicy shashlyk.Isnuye scientific evidence on the usefulness of food produced in tandyri, namely food is cooked without oil, and this lack of cholesterol, which is very harmful for the heart and circulatory system work. Meat, cooked in tandyri without oil, and at the same time preserves all the useful minerals and vitamins. Meat surprisingly juicy.
The secret of such a furnace, at first glance a simple but at the same time is not feasible for new technologies. Principle tandyra simple, namely, inside covered with wood, and ignite, then the inside tandyra heated to a temperature of 400 degrees. Food prepared after burning wood for charcoal residue, and from the strong heat of the walls. This temperature effect speedy cooking. Speed cooking, stores minerals and vitamins, the juiciness of the product is, the product is consumed, not dry. Flavour of food cooked on the wood is already present does not in doubt.
A new generation of portable tandyri enables us to realize anew what a delicious, juicy, while useful food. You can talk about this ancient wonder, endlessly and tirelessly. Maybe just try it, definitely feel the difference, it is chemistry and electricity.
