The Mt. Chuckanut 4' oven is a powerful little oven.   While it does not have the deck space (9 square feet) to be the main event for a medium to large scale restaurant, it can be a show stopping member of the supporting cast. Marriott Hotels, Nordstrom Cafe and Bar Room Bar are just a few of the Wood Stone customers energizing their operations with the Mt. Chuckanut. 

Wood Stone ovens are built differently.  The Mt. Chuckanut is no exception.  To learn more about how we build our ovens differently, please review our Points of Difference page.


Configuration Fuel Choices
X-Ray Configuration Viewer

Gas: RFG-IR
The dual-temperature gas configuration combines a radiant flame gas burner with an under floor infra-red gas burner to provide tremendous floor temperature management capabilities. (Note: RFG-IR can be configured for optional wood burning, adds "W" to model number)  

Gas: RFG
A radiant flame only gas oven utilizes radiant flame burner to heat the stone hearth. (Note: RFG can be configured for optional wood burning, adds "W" to model number)

Wood: W
A dry hardwood fire inside the oven provides all the heat needed for heating the stone-hearth.  For heavy production scenarios, an under-floor infra-red burner is available (changes model number to IR-W)

Stone Hearth Cooking
The secret of stone-hearth cooking is the Stone.  The single-piece floor and dome of the Mt. Chuckanut are each 4" thick and made from specially formulated high-temperature refractory “stone”.  Our unique construction method and materials produce a deep heat sink (storage) effect that guarantees floor temperature.  A guaranteed floor temperature insures consistent cooking zones and consistent product throughout the day.

We know this is the world’s best pizza oven, but can I do more than pizzas?  Absolutely!  Regardless of the cooking application -- searing/sauté, roasting, baking pizza -- it can all be done at the same time in the same oven, holding in moisture and giving your product wonderful color and texture.  For recipe ideas, visit our Cooking section.

Sizing: How Much Can I Cook?
While our ovens offer many menu options, pizza is still by far the most common item cooked in our equipment and serves as our baseline for oven hearth size comparisons.
 

Mt. Chuckanut Pizza Capacity
Size	# on hearth	hourly cap.
8" pizzas	8-10	96-120
10" pizzas	5-6	60-72
12" pizzas	4-5	48-60
16" pizzas	1-2	12-24
Hourly production estimates are based on a 5-minute bake time, with an average deck temperature of 550 degrees F.

Cooking Zones

Learn More about Pizza Rotation in the
Cooking Education Section.

More oven than you need?
Consider these smaller alternatives:

• Bistro 4343 (7.4 sq. ft)
• Bistro 3030 (3 sq. ft)

Need a different footprint?
Consider these rectangular ovens:

• 8645 Fire Deck (15 sq. ft)
• 6045 Fire Deck (9 sq. ft)
• Bistro 4343 (7.4 sq. ft)

(Oven shown with optional stainless steel mantle)

Need a Manual? Installation manuals are organized by oven type and fuel configuration. Click Here to Download Manual.

Facade Tutorial
Inevitably there are questions about how to facade the oven.  Here is our 4' facade tutorial which address most installation issues. Click Here to Visit Facade Tutorial.

Installation Details
The Mt. Chuckanut 4' oven comes with a standard galvanized finish (pictured above).  Most operators choose to facade their oven.  The Photo Gallery shows many examples of tile, brick, stucco, stone and metal facaded ovens.  

Accessories