Wood Stone intros gas-fired oven dedicated to Naples-style pizza

Nov. 19, 2006
BELLINGHAM, Wash. — Wood Stone has introduced a new gas-fired oven dedicated to production of Naples-style Pizza.
According to a news release, the new oven was created to better complement this style of cooking, which requires very high temperatures.
The oven is a modified version of Wood Stone's Mt. Baker, six-food Mountain Series oven. With its 22 square feet of cooking surface, it is a serious production oven for the pizzaiolo looking for both ambiance and volume. The gas fuel source/flame has been moved from the back of the oven in this model to the side of the oven to bring the "hot spot" closer to the operator. The archway into the oven has been lowered to create a lower thermal headspace and includes a cut out groove for the pizzaiolo to finish the pies in the dome, a la Naples style.
For more information, visit the Wood Stone Web site or call 800-988-8103.

Topics: Equipment & Supplies, Operations Management

Companies: Wood Stone Corporation

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