High-Heat Wood-Fired Pizza Production for Restaurants
Delivers consistent, high-heat wood-fired cooking for fast pizza turnover in busy restaurants.
Key Features
- 52" cast-ceramic hearth and dome act as a deep heat sink for uniform high-heat baking.
- Round indoor unit with 10" flue collar and only 1" side clearance, fitting tight kitchen layouts.
- Hearth capacity holds up to 16 eight‑inch, 12 ten‑inch, 8 twelve‑inch or 5 sixteen‑inch pizzas per load.
- Built with steel exoskeleton, galvanized steel body, stainless-steel service panel; cETLus & ETL-Sanitation certified (29197, 29198).
From The Manufacturer
Mt. Adams Stone Hearth Oven, wood burning only, 52" diameter hearth, (16) 8", (12) 10", (8) 12" or (5) 16" pizza capacity, monolithic cast-ceramic floor and dome create "deep heat sink", angle iron stand, 10" OD flue collar, cETLus, ETL-Sanitation
