RSS FeedLooking for a grill that has more power and can cook small and large items simultaneously? Look no further. The Wood Stone Plancha can reach and maintain higher temperatures that a traditional grill or flattop (800 degree F). With independent zones and better heat retention and recovery, it’s a great addition to any project! For more information, download our sales sheet or visit the Plancha product page on our website.
We know you’ve seen them around. Mobile food is ALL the craze right now. If you are interested in joining in on the fun, we have the perfect pieces of equipment for you! Like our friends at Your Pie, perhaps you’re looking to boost your business with a little fun PR or maybe expand your concept to include catering? A mobile oven is perfect! With two sizes to choose from (Bistro 4355 and Mt Adams 5′) you are guaranteed to find an oven that will meet your needs.
Interested in learning more? Call us at 800-988-8103 today.
Boldly going where no oven has gone before…
The rectangular Wood Stone Fire Deck (FD) series was developed to accommodate installations that couldn’t use a traditional round stone hearth oven. It’s innovative design allows customers the opportunity to install stone hearth ovens in buildings were space wouldn’t allow another shape. This is the proverbial “Square Peg for a Square Hole” solution.
There are some important differences in the Fire Deck that are important to note. Because of the rectangular shape, several of the wider FD ovens including the Fire Decks 8645, 9660 and 11260, require a heat source on both ends of the chamber. This is different than our Mountain Series ovens which can operate on a single internal heat source.
The heat at the opposite ends of these Fire Decks can be supplied by either a gas flame on both ends, or a single gas flame with an opposing wood fire (or in the case of the 9660 or 11260, wood or coal). This is especially important to note when one of these wider Fire Decks is specified with only one Radiant Flame Flame burner, with the intent to burn solid fuel on the other side. When specified this way, the customer will need to burn wood on the opposite side to achieve proper performance. (Note: conversion to gas is always an option if solid fuel becomes challenging for supply, venting or neighbor issues).
We bring attention to this fact because it is a little different than our round Mountain Series (MS) ovens and worth noting when selecting your oven. The Mountain Series ovens, because of their shape, are designed so a single internal heat source creates more than enough radiant heat. In a MS oven with a radiant flame (RFG), when vented correctly, wood may be burned or not burned, without affecting the oven’s capacity to maintain temperatures.
Exceptions to the rule: Because of its smaller cooking chamber, the Fire Deck 6045 can operate with a single internal heat source (gas or wood). And for our largest Fire Decks, the Fire Deck 9690 and 11290 (the ones that are 90 inches deep) there are two radiant gas flames going the full depth of the oven, and because of the high output of BTUs and these ovens’ deeper dome, they will work with an internal heat source on just one side.
If you are interested in Wood Stone Fire Deck ovens and have any questions about fuel configurations, please call us: (800) 988-8103.
Additional Resource:
21 Years ago Keith Carpenter and Harry Hegarty saw the need for a stone hearth oven that did not have heat recovery issues – basically a stone hearth that could meet the demand for the high production restaurants in North America.
About 7 or 8 years ago Wood Stone saw the same need in the manufacturing of Tandoor Ovens. The challenge being that the traditional clay ovens did not hold temperature, did not have a proper listing to be installed responsibly, maintained antiquated and inefficient burner systems coupled with inefficient insulation, and mostly, the clay vessels continue to collapse and fall apart within 2 years of use.
With our expertise in ceramics behind us, we created a stone that replicated the baking characteristics of clay. We added to it strength and durability and to-date not one of our Tandoors has collapsed or fallen apart. We also added a burner system that allowed us to reach much higher temperatures, if needed, and at the same time burn much less gas. Again, much of the efficiency can be credited to the ceramic which is designed to hold on to heat. This same burner design gave us consistent temperatures from the bottom to the top of the vessel and completely around the vessel’s cooking surface. Due to the steadiness of the heat, we do not have to use a traditional cover on the top of the tandoor to balance the bake of a Naan Bread top and bottom. Both the simple clean-out tray at the bottom of the tandoor, and the very accessible, serviceable burner are simple additions that make the Wood Stone Tandoor a great value.
Wood Stone manufactures the perfect oven for Naples pizza, whatever your definition.
So we ask “what does Naples Style mean to you?” Are you looking for VPN certified ultra classic style? Look at our Mt Adams or Mt. Baker wood only ovens. Do you want something like Naples but need to use gas? Look at our Naples Style gas fired ovens, including the Mt. Adams and the Mt. Baker. Don’t have a big area? The Bistro 4343 is also an excellent choice. Does Naples just mean a thin pizza in your neck of the woods? Well then take a look at any of our Mountain Series, Bistro Line or Fire Deck ovens. Find the footprint that’s right for you!
Tom Douglas, that’s who! Seattle’s own celebrity chef was the first to ask Wood Stone for a wood-fired oven specifically for baking pretzels at his Brave Horse Tavern. A recent Seattle Times article by Nancy Leson provided the following video where Tom explains all…
A recent Retaurant Hospitality article, Bringing the High Heat, outlined the opening of a grandiose new restuarant, At.mospheres, in Dubai. As if its location in the tallest building in the world wasn’t enough, it’s just another one of the restuarants outside of the US who have set themselves apart by discovering the joys of cooking with a Josper.
Wood Stone is proud to announce that we will have a Josper, as well as a Plancha suite, (also mentioned in the article) at Booth #435 at the NAFEM Show in February. Hopefully you’ll swing by to see it for yourself!
Looking for more information on The Josper by Wood Stone? Check out this short video: http://woodstone-corp.com/html/josper_lg.html
A great article from the Financial Times about the Josper Charcoal Broiler Oven, which Wood Stone has introduced to the North American Market as the Josper by Wood Stone.
The latest must-have chef’s toy
By Nicholas Lander, Financial Times
Over the past few years, amateur cooks have equipped themselves with more gadgets – breadmakers, ice-cream makers, Japanese knives – but professional chefs still like to go one better. Until recently the “chefs’ toy” of choice was the Swiss-made Pacojet, which purées food in a frozen state while concentrating the flavour of the raw ingredients. The Pacojet is emblematic of a cooking style that manifests itself in mousses and foams, an approach that is becoming less fashionable. Now, in its place at the top of many chefs’ shopping lists is the Josper oven.
Burning top quality charcoal, the Josper is, in layman’s terms, the hottest indoor barbecue available. It has a front door that, when closed, ensures none of the natural moisture or flavour escapes from the food cooked in it. More often than not, a Josper is described as an oven, though its primary role is as a grill.
I encountered my first Josper five years ago in Moscow at Goodman, a steak restaurant serving exceptional meat. One was then installed in its London outpost.
Raphael Duntoye, chef at La Petite Maison in Mayfair, was an early enthusiast. The dishes cooked in it have proved such a hit with customers that his only regret is not having bought two. Every chef who has come to his kitchen to check out the Josper has ended up buying one, he says.
A top-of-the-range Josper can accommodate about 30 pieces of fish or meat simultaneously. The bars of the grill, at a normal setting of 300°C, mark the meat or fish attractively and cook it swiftly.
Despite its recent rise in popularity, the Josper has been around for 40 years. It was created in 1970 by Josep Armangue and Pere Juli (who subsequently gave their names to the company), a year after they had opened their 1,000-seat restaurant Mas Pi in Pineda de Mar, close to the Mediterranean in north-east Spain. What they designed had two adjustable draughts: one at the bottom to draw in air and one at the top to let out smoke and combustion gases. It operates in a similar fashion to the mechanism behind the Aga cooker, once a staple of English country kitchens.
Josper’s UK importer reports brisk business with about 100 ovens installed and orders from several high-profile restaurants. The second branch of Hawksmoor, which specialises in serving British meat, will have one when it opens in Covent Garden in October, as will Heston Blumenthal’s kitchen at the Mandarin Oriental in Knightsbridge.
A: Wood Stone ovens can easily maintain 800 degrees. Wood Stone measures temperature from the deck of the oven – not the dome. We measure the deck temperature in our readout because that is where we are cooking. Many other oven manufacturers measure temperatures in the dome which is not relative to the cooking surface.
When folks ask us about running an oven at temperatures around 800 degrees, it leads us to believe that they are looking to produce a Naples or Near Naples Pizza. We normally cook a VPN Naples Pizza with a deck temperature of approximately 740 degrees. At this temperature there are areas in the dome of the oven that easily exceed 1000 degrees.
We have wood only and gas-fired models that can help to achieve these high temperatures. To learn more, visit our product catalog.
As cultures continue to find their way into North America we continue to enjoy the impact through food. It’s refreshing to enjoy food prepared and cooked from a different culture. One of those wonderful cultures is from the country of Peru. Today, in North America we get to enjoy Peruvian Chicken. Peruvian Chicken is simple rotisserie chicken, cooked over an open fire of charcoal or wood. The chicken is unique in its’ flavor due to the marinades and seasonings that they use. Most commonly you will see garlic, cumin, paprika, and citrus. One ingredient that many say make all the difference is the Aji Armarillo Pepper.
What truly sets Peruvian Chicken apart is the way that it’s cooked, in a rotisserie fueled by solid wood or mesquite charcoal. The magic happens when the chicken is cooked over an open flame creating a distinct flavor profile with smoke and carmelization. The rotisseries known for cooking these chickens in Peru do not often meet the listing standards in North America.
Wood Stone manufactures rotisseries that are the solution for cooking Peruvian Chicken and they also meet all code standards in North America. The Mt. Olympus Rotisserie by Wood Stone is designed with the option of 6 or 10 spits and can produce hundreds of chickens a day. The Mt. Olympus can also be built with a broiler attached to the front to finish product or for any other broiler needs.
The Peruvian chicken is usually served as a half chicken and is finished off with a fresh salad and fries/fried plantains. The unique ingredient to this dish is the Aji Verde Sauce. This is a green chili sauce unique to the region and coming to North America with open arms and taste buds. What this concept has in common with so many other successful concepts is its simplicity. Operators are partnering with Wood Stone to focus on this unique menu item and making it great! How can we help you?
Looking for a gas option? Check out Wood Stone’s Whatcom Gas-Fired Vertical Rotisserie.
