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Wood Stone's single-piece floors are 3-6 inches thick (depending on
the model). Floor thickness equals thermal mass. Basic
physics tells us that the greater the thermal mass the better the
floor will retain heat during cooking.
Each time you place a cold Raw Pizza on the floor it takes some of
heat away from that
spot. How thick the reservoir of heat below the pizza is will
determine how long that floor can cook a consistent pizza.
Imagine a water reservoir during a summer heat wave. The
bigger your reservoir, the better your reserves when you need them.
And as any good restaurateur will tell you, a busy Friday night is a
lot like an August heat wave: you'd better be prepared.
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Typical Wood Stone Floor
4 inches thick (10cm)
Notice that because of the
One-Piece
Floor Construction, the floor under the Pizza is
continually rethermalized by lateral heat transfer).
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Floors made of tile and brick are typically much thinner
than a Wood Stone floor. Brick floors can be 3 inches
thick or less, tile floors often are 1.5 inches thick or less.
Their heat reservoir will not be adequate for a busy rush.
Several pizza rotations into a rush, as the cold pizzas draw
heat out of their thinner floors, you will begin to see an
unbalanced finished product. Pizza tops will be done but
the bottoms will be "blonde", undercooked. |
Typical Brick Floor
2-3 inches thick (5 - 7.5cm)
Typical Tile Floor
1.5 inches thick (3.75cm)
Notice that because of the gaps between each
brick / tile the lateral heat transfer is less efficient |
