Pizza Oven Wood Stone radiant gas flame
Bistro Stone Hearth Oven, radiant gas flame, 34"w x 40"d hearth, (12) 8", (9) 10", (6) 12" or (4) 16" pizza capacity, monolithic cast-ceramic floor & dome create "deep heat sink", heavy-duty s/s exoskeleton, heavy duty steel frame base, 10" OD flue collar, ETL Sanitation, 80,500 BTU.
1 ea 120v/50/60/1-ph, 2.0 amps, direct wire
Option By Factory (recomended)
1 ea SG-BDLOWS-42.5-F Hood for 4343 Bistro, Flat Face, pre-piped for Ansul,requires 625 CFM, 0.8" S.P. $2,427.00
1 ea WS-GSV-250 Exhaust #250 fan, includes fan speed control, max. 725CFM @ 0.8" W.C., 3 amps $2,268.00
ea Mantle, stainless steel w/square corners, std.
Total Weight: 2890 lbs.
Total Sale Price With Hood $18,802 plus delivery
Spec sheet:
http://www.woodstone-corp.com/pdf/spec_4355_dual_burner.pdf
Video –
http://www.woodstone-corp.com/flash_pita_bread_cooking.htm
Bistro 4355
The Bistro 4355 features a standard door opening 24 inches
wide x 10 inches high. The cooking surface is 34 inches wide,
and 40 inches deep, resulting in 9.4 square feet of usable deck
space.
The dense, high temperature ceramic formulation of which the
500 pound, monolithic, cast-ceramic floor and the 725 pound,
monolithic dome are cast creates a "deep heat sink" within the
chamber of the oven. The hearth and dome are connected by a
carefully tensioned steel exoskeleton, which ensures structural
integrity and long life. The front, sides and back of the oven body
are enclosed with stainless steel. The oven sits on a heavy-duty,
black stand which acts as a support frame. A stainless steel storage
compartment is optional and can be provided in the support
frame.
The ceramic interior is heated by a powerful, adjustable radiant
burner located in the back of the oven chamber. The burner is
controlled exclusively by the chef. The heat distribution in the
oven can be adjusted to meet the needs of a variety of menu
items. The Bistro can be configured to burn either Natural Gas or
Propane – gas type should be specified at time of order.
The oven arrives fully assembled and ready for installation.
Optionally, the oven can be shipped crated and ready for onsite
assembly.
The Bistro vents through a 10 inch O.D. flue collar located
above the doorway. Our gas ovens 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 local and national codes. The oven must be
vented in accordance with all local and national codes and in a
manner acceptable to the authority having jurisdiction.
8" pizzas 12
10" pizzas 9
12" pizzas 6
16" pizzas 4
UTILITIES Specifications
Gas-3/4 inch gas inlet (female threaded)
80,500 BTU Natural Gas Supply OR
68,000 BTU Propane (LP) Supply
Electrical
120 VAC, 2 amp, 50/60 Hz
All utility connections made on the
back of the oven control box. Remove
front or rear panel for access, use
utility knockouts (provided) to route
gas and electrical supplies.
VENTING INFORMATION
Our gas ovens 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
local and national codes. The oven must be vented
in accordance with all local and national codes and
in a manner acceptable to the authority having
jurisdiction.
Top View
Front View Side View
Rear View
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