Oven Guy wrote:I was wondering if someone could help me out with some info as to the pro's and con's of cooking with Anthricite Coal.
As compared to other coal anthracite burns cleaner, I would imagine that is what you would want in a restaurant setting. You would for example never know your neighbor was burning anthracite as heat even if they lived directly adjacent to your home. The same cannot be said of soft coal. I have no experience with soft coal but from my understanding it has to be burned hot to burn efficiently, anthracite can be burned very slowly if need be, actually that is when it most efficient. Additionally it produces more soot and dirt and can produce a overpowering sulfur smell.
Price is a big factor compared to other fuels, that may be negated if you have to ship it to Florida. Oddly off the top of my head I can't think of any pizza shops in the area that use coal and there is literally hundreds of them here. In a hundred square mile area you are probably within walking distance of a pizzeria if not many of them.
The cons outside of this area would be storage of the coal, supply and getting rid of the ashes. My concern if I owned a pizza shop in Florida would be making sure I have enough fuel to fire the ovens. This is going to present a few problems. Purchasing in small quantities is going to raise the cost, additionally if your supplier runs out you won't have much to fall back on. Purchasing tractor trailer loads would be preferable but then you need somewhere to store it...
I don't know what a pizza oven is going to require to heat but I'd imagine it's quite a bit since a pizza oven needs to be so hot, if you're looking at over 20 tons a year the tractor trailer load at a time is the way to go. Purchase in the summer and you could realize a significant savings.