Wood Stone Oven Comparisons
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Points of DifferenceWood Stone builds ovens differently. Our monolithic floors and domes are thicker. The materials we use are proprietary and the manufacturing techniques absolutely unique. Our domes have more thermal headspace. We offer Infra-Red under floor burners. Our ovens are more space efficient. We offer more standard options than any other manufacturer. All of these differences add up to significant benefits for you, the oven owner. Read through our 10 key Points of Difference and learn why these differences will help you make more money. |
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Fire Deck vs. Traditional Deck OvenAre you a deck oven dark horse looking for the light and theater of an open-flame stone hearth oven? Look through our comparison of Wood Stone rectangular Fire Deck ovens vs. Traditional deck ovens. Our Wood Stone Fire Decks have been designed to fit into the same footprint for a reason. What are the differences in show and construction? Can you produce as much pizza in an hour with a 8645 Fire Deck as you can with a traditional double deck oven? (Yes!) Will the pizza be better from a stone hearth oven? (Again, yes!) Are Fire Decks harder to operate? (No!) |
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Wood vs. GasSome of our most frequently asked questions regard fuel configuration. What's the difference and what role does it play in the quality of the food produced by the oven? Our answer is that there is actually no difference in the quality or taste of food between a wood fired or gas fired oven. The differences in fuel configuration are operational. Read through our discussion of Wood vs. Gas to learn more about which fuel choice would work best for you. |
