In the past, the kilns used wood, wood and stone coal to cook apple. Now, however, modern fans with wood in front and back are used to cook many apples at once using less wood. The furnace is placed in a hole or in the ground. They put a stick in it and light it so that the fire can escape. In front of the kiln, a fire is lit and a fish or appa chun is thrown on top of the wood. In some places it is customary to use a type of fireproof blanket. It is also customary to use it. When the work is completed, the Appa kiln is set on fire. There will be a large fire pit in the front.
The wood should last for two to four days, depending on the size of the kiln. At the same time, fans are running to bring the fire to the furnace. Similarly, they try to spread the fire quickly by using another machine that pulls fire or smoke from behind. When it is known that the fire has spread to all the apples, the fire is stopped.
It is kept for four to ten days without fire. Even if there are signs that the fire is extinguished, they will do nothing for five or six days. After that, the dust, rayfish or blankets are removed. When the apple appears to be cold and sprouting, it is taken to a safe place. This is the process of harvesting. It takes exactly 24 days to a week from the time the apple is removed from the dish or farm to the time it is removed from the kiln.