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Wood Stone Oven Comparisons |
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Points
of Difference
Wood Stone builds ovens differently. Our floors and domes are
single-piece and they 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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Wood Stone Fire Deck
vs. Traditional Deck Oven
Are 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 Fired VS Gas-Fired Ovens
Some of our most
frequently asked questions are regarding 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. |
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