CONSTRUCTION: Easy cleaning, corrosion resistant stainless steel
finish, welded with angle iron and aluminized inner framing. Double
wall construction with heavy insulation for cooler operation. Installation
clearances for non-combustible surfaces are 0˝ on sides and 0˝ in the
rear, combustible surface clearances are 6˝ and 6˝.
OVENS: All ovens measure 20.5˝ deep by 14˝ high. Large oven
measures 31.5˝ wide, for the best baking characteristics and results.
Medium oven measures 26.5˝ wide and small oven measures 19.5˝
wide. Heavy insulation for fuel efficiency, porcelain and aluminized
linings for easy cleaning and heat reflection.
HEARTH DECKS: Hearth decks hold heat for superior pizza crust and
bread browning. Bake directly on the deck with corn meal, in pans or
on screens. 2 hearth decks per oven, 3 positions with 2¾˝ between
rack positions. Decks are interchangeable with wire racks.
BAKING TIMES: 7 to 15 minutes depending on crust and toppings.
Call factory for more information.
BURNERS: Long life, cast iron “H” pattern burner is combined with
a special “V” shaped baffle directing heat for excellent air circulation.
Large and medium ovens feature 30,000 BTU, small ovens feature
25,000 BTU burners.
CONTROLS: Includes 650° thermostat, 100% safety shut off, automatic
standing pilot and brass burner valves. Pressure regulators are set at the
factory for the gas specified. Optimal pressures are 4˝ WC for natural gas
and 10˝ WC for propane. Manifold size is ¾˝ NPT. All controls are tested
and confirmed in good working order. Calibration and adjustments are
the responsibility of the installer
ACCESSORIES: Extra hearth decks, wire racks, gas hoses, flue
adapters, draft diverters, carrying handles, knob protectors, matching
stands and casters are listed in the price list.
VERSATILITY: Castle pizza ovens are stackable in the field or from the
factory. Factory ordered stacking ovens come with a 6˝ high leg base.
Leg base is required when stacking in the field.
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