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The Phoenix 4355
features a standard door opening 24 inches (61 cm) wide x 10 inches
(25 cm) high. The cooking surface is 34 inches (86 cm) wide, and 40
inches (102 cm) deep, resulting in 9.4 square feet (2.8 sq. meters)
of usable deck space.
The dense, high temperature ceramic formulation
of which the 227 kg monolithic, cast-ceramic
floor and the 329 kg 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 stainless steel exoskeleton,
which ensures structural integrity and long life.
The oven sits on a heavy-duty 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 Phoenix can be
configured to burn either Natural Gas (methane)
or Propane - gas type should be specified at time
of order.
The oven arrives crated and ready for assembly.
For ease of installation the oven can be turned on
its back to fit through 760 mm openings.
The Phoenix should be vented using an exhaust
hood or a chimney in accordance with all
relevant local and national codes.
Phoenix models with a -W in the model
number must be vented in accordance with
all regulations pertaining to solid-fuel
appliances.
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ACCESSORIES |
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Ventilation Support Options: |
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Facading
or Finishing Options: |
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Tools
and Other Options: |
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Hearth
Capacity |
| 200mm pizzas |
12 |
| 250mm pizzas |
9 |
| 300mm pizzas |
6 |
| 350mm pizzas |
4 |
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Assuming 5-minute cook
times, the approximate maximum
hourly production capacity can be
calculated by multiplying the
above numbers by 12. |
 Facade
Tutorial:
Inevitably there are questions about how to facade the oven.
We have a facade tutorial which addresses most installation issues.
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