USED – Mt. Baker 6′ Stone Hearth Oven – Mt. Baker Stone Hearth Oven, radiant gas flame in dome, 62″ diameter hearth, (22) 8″, (13) 10″, (10) 12″ or (8) 16″ pizza capacity, monolithic cast-ceramic floor and dome create “deep heat sink”, angle iron stand, 10″ OD flue collar, ETL Sanitation, 105,000 BTU
PRE OWNED- Never Used- $9000
Mountain Series Stone Hearth Ovens
76″w x 76″ d x 79.5″h – 4600 LB
Description
The Mt. Baker 6′ oven is one of our most popular ovens. With its 22 square feet of cooking surface it is a serious production oven for both pizza players looking for show and volume and restaurateurs looking for quality and throughput. Wolfgang Puck Cafe, Tutta Bella, Amici’s and Safeway are just some of the many satisfied Mt. Baker owners.
The Mt. Baker Dual Burner, Gas-Fired oven features a standard
door opening 36 inches wide x10 inches high. The inside diameter
of the oven floor is 62 inches, resulting in a 22-square-foot cooking
surface. The oven is approved for installation with a 1-inch side
clearance to combustible building materials.
The dense, high-temperature ceramic formulation of which the
hearth and dome are cast creates a “deep heat sink” within the
chamber of the oven. The oven is primarily heated by an easily
adjustable (105,000-BTU max.) wall of radiant flame located at
the rear of the cooking chamber. An 83,000-BTU thermostatically
controlled infrared burner mounted under the floor ensures constant
deck temperatures. The combined effect of these heat sources
makes the Mt. Baker a very powerful and responsive stone hearth
oven.
The 1,600-pound, monolithic, 4-inch thick, cast-ceramic floor
sits on 4 inches of rigid insulation. The 1,300-pound, monolithic
dome is cast to a thickness of at least 4 inches. The hearth and
dome are connected and supported by a carefully tensioned steel
exoskeleton, which ensures structural integrity and long life. The body
of the oven rests on a 12-gauge steel pan bolted to a heavy-duty
3-inch angle iron stand. The oven is wrapped with at least 2 inches
of spun ceramic fiber insulation and enclosed (top and sides) with
16-gauge galvanized steel. The oven arrives completely assembled
and ready to set in place.
The oven vents through a flue collar located above the doorway.
The Mt. Baker can be direct connected to a power-ventilated, grease-
rated chimney or can be vented with a Listed Type 1 exhaust hood,
or one constructed in accordance with NFPA 96 and all relevant local
and national codes. The oven must be vented in accordance with
all relevant local and national codes and in a manner acceptable to
the authority having jurisdiction. Ovens ordered without a hood will
have a round flue adapter installed to facilitate direct connection to
a round duct. A flue adapter is necessary only when the oven will
be direct connected.
Hearth Capacity
8″ pizzas
18-22
10″ pizzas 14-16
12″ pizzas 10-12
16″ pizzas
6-8
Assuming 5-minute cook times, the approximate maximum
hourly production capacity can be calculated by multiplying the
above numbers by 12.
optional aCCeSSorieS
• Doorway and Service Panel Extensions
• Stainless Steel or Black Granite Mantles
• Stainless Steel Oven Tools
• Custom Finishes
• Exhaust Fan
• Exhaust Hood
• Wood Burning Option
• Custom Wood Burning Accessories
• Multiple Opening Options
QNC was founded in May, 1990 by Paul Artt (pictured right), President of QNC, for the purpose of acquiring the Quik n’ Crispy product line from Tidel Systems, Inc. (“Tidel”) and to manufacture and aggressively market the Quik n’ Crispy product line. Mr. Artt was formerly the Vice President of Food Equipment at Tidel. He had exclusive management responsibility for the Quik n’ Crispy product line from its market introduction up until the time of its sale to QNC.
GFII
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