High‑Throughput Stone‑Baked Cooking for Restaurants
Delivers consistent, high‑heat cooking for up to 500 bagels or 74 eight‑inch pizzas per hour, boosting throughput in busy pizzerias and bakeries.
Key Features
- 45 sq ft monolithic cast‑ceramic hearth and dome create a deep heat sink for even stone baking.
- 68" W x 96" D rectangular chamber with 12" OD flue collar and 57" wide door for quick loading.
- Three 70,000 BTU radiant burners plus 103,000 BTU under‑floor IR burner deliver 346,000 BTU total.
- Black steel frame base, ETL‑sanitation listed, includes casters and forklift pockets for easy placement.
- Certified to ANSI Z83.11, CSA 1.8 and NSF 4, ensuring compliance in commercial kitchens.
From The Manufacturer
Fire Deck Stone Hearth Oven, two radiant flames on left side with infrared under floor burner and optional wood burning on right, 68" w x 96" d hearth, (74) 8", (54) 10", (35) 12", (19) 16", (12) 18” pizza capacity or (450-500) 5” bagels per hour, monolithic cast-ceramic floor & dome create "deep heat sink", heavy duty steel frame base painted black, 12" OD flue collar, ETL-Sanitation, 346,000 BTU
