(Oven shown with optional stainless steel mantle)

Specifications
North American Listings
Gas Ovens	WS-MS-6-RFG-IR WS-MS-6-RFG
Wood Ovens	WS-MS-6-W WS-MS-6-W-IR
Combo Ovens	WS-MS-6-RFG-W WS-MS-6-RFG-IR-W
All In One	WS-MS-6-MASTER
Custom Oven
Naples Oven	WS-CS-POLY-21-RFG-L-IR
European Listings
Gas Ovens	WS-MS-6-RFG-IR-CE WS-MS-6-RFG-CE
CAD Drawings
CAD Symbol Library

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

Production Capacity

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.
 

Need more production? 
Consider these larger alternatives:

• 7' Mt. Rainier (31 sq. ft)
• 9660 Fire Deck (22 sq. ft)
• 9690 Fire Deck (42 sq. ft)

More oven than you need?
Consider these smaller alternatives:

• 5' Mt. Adams (15 sq. ft)
• 4' Mt. Chuckanut (9 sq. ft)
• 6045 Fire Deck (9 sq. ft)
• Bistro 4343 (7.4 sq. ft)
• Bistro 3030 (3 sq. ft)

Trouble fitting it in the door?
Consider using a Rollover Cage

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)

Accessories

The Mt. Baker 6' oven is one of our most popular ovens.  With its 22 square feet of cooking surface it is a serious production oven for both pizza players looking for show and volume and restaurateurs looking for quality and throughput.  Wolfgang Puck Cafe and Zizzi (UK) and Cosi are just some of the many satisfied Mt. Baker owners. 

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

Installation Details

The Mt. Baker 6' 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.  

Facade Tutorials

Custom Naples Oven

Wood Stone has introduced a new oven into its collection, The Naples Style Oven. This new gas fired beauty is dedicated to the art of creating Naples Style Pizza with the convenience of a gas fuel source.  Click Here to Learn More!

Configuration Door Choices
Multiple Door or Window Options

The Mt. Baker is available in a variety of optional door and window configurations.  Looking for two doors perhaps? Or one door with a second viewing window?  Get more details on our
Mt. Baker Double Door Options 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)

Cooking Tips

The secret of stone-hearth cooking is the Stone.  The single-piece floor and dome of the Mt. Baker 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.