How to Apply For an IVA

If you are wondering how to apply for an IVA, you may be wondering what the process entails. Before applying for an IVA, it is important to know what it involves. An IP will help you set up a plan and negotiate with your creditors to get your debts under control. The IP will work with you to determine the monthly payment you can realistically afford. This payment must be low enough to keep you from falling into a financial hardship. Your IP will then speak with your creditors to arrange a meeting to discuss your case. Your creditors will either meet in person, by phone, or even via video conference.

When you start to apply for IVA, you need to have some proof to back up your claims. The more documents you can provide, the better, because this will help the IP calculate the most affordable monthly payments and fees for your plan. Make sure that you are truthful when providing this documentation, because if it is inaccurate, it will hurt your application, and could lead to you paying more than you can afford. Your IP will need to see some of your recent bank statements and other documents to verify your income. If you have a mortgage or rent agreement, you should have this as well.

Your creditors will have the opportunity to approve or reject your application. For an IVA to be approved, you need to have seventy-five percent of your creditors vote in favor of it. Once 75% of the creditors have approved the application, the IVA will start. At this point, your creditors will be notified that all outstanding debt will be frozen. During this time, you will be expected to make regular monthly payments. You will also have to pay an IVA fee, which will be disclosed to your creditors.

You’ve discovered wood-fired ovens whilst enjoying your travels in Europe and you may even appreciate the food theatre that cooking with a raw wood oven creates in your local pizzeria,but how does a raw wood fired pizza oven function? Talk to us at wood fired pizza ovens

Pizza ovens operate on the foundation of using three forms of heat energy for cooking:

1. Direct heat from the combustion 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 normal air

Cooking with a wood-fired pizza oven is in reality much simpler than you may imagine. All you really need to do is to light an excellent fire in the centre 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 just push the fire to one side,using a metal peel,and start to cook,using real 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 real 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 choose one other cooking 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 first off get the oven up to 450 ° C and then let the temp to drop to that which you require,or Alternatively,you could just bring the oven up to the needed temp by using less real wood.

As you are using convected rather than radiated heat for roasting,it is not as essential to get the stones as hot. An additional way to alter the amount of heat reaching the food in a very hot oven is to choose tin foil,to reflect some of the heat away.

Heat generated within a wood-fired oven should be well-retained,if your oven is built of refractory brick and has fantastic 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 require you to leave cinders 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.

An additional thing to watch is,if the floor of the oven isn’t storing heat,you may need to reheat if before cooking 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 masters,like a Valoriani.

So,taking that into account,we’re going to change the title of this blog. The guidance above isn’t so much about how real 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 wood fired pizza ovens ,that’s something you’ll come to appreciate.