Shown with optional Stainless Steel Storage Box

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. 

The Fire Deck 6045 features a standard door opening 33 inches wide x 10 inches high. The cooking surface is 40 inches wide, and 38 inches deep, resulting in 9 square feet of usable deck space. The dense, high temperature ceramic formulation of which the hearth and dome are cast creates a "deep heat sink" within the chamber of the oven. The chef is protected from the heat of the chamber by the ceramic glass door/heat shield. The heat shield glides smoothly and easily using a simple counterweight, and can be safely left in any position. Whether it is open or closed, the operator and the customers can see into the brightly illuminated chamber. The Fire Deck is unique among deck ovens in that the oven operates efficiently with the door open or closed.

The 750-pound, monolithic, cast-ceramic floor sits on 4 inches of rigid insulation and is poured to a thickness of 4 inches. The 950-pound, monolithic dome is also cast to a thickness of 4 inches. The hearth and dome are connected by a carefully tensioned stainless steel exoskeleton, which ensures structural integrity and long life. The oven's ceramic dome is wrapped with at least 2 inches of spun ceramic fiber insulation and enclosed (top and sides) with 16-gauge steel. The body of the oven rests on a 10-gauge steel pan welded to a heavy-duty frame. A stainless steel storage compartment (shown) is optional and can be provided in the support frame. The oven arrives completely assembled and may be accompanied by a set of temporary rigging casters (optional) to aid in moving the oven into place.

The Fire Deck should be vented using an exhaust hood constructed and installed in accordance all relevant local and national codes. Fire Deck models with a -W in the model number must be vented for solid-fuel (in accordance with NFPA 96).

Wood Stone ovens are built differently.  The Fire Deck 6045 is no exception.  To learn more about how we build our ovens differently, please review our Points of Difference page.

Facade Tutorials
Inevitably there are questions about how to facade the oven.  We have a  facade tutorial which address most installation issues. Click here to learn more.

(Fire Deck 8645 Pictured)

Configuration Fuel Choices

The Fire Deck 6045 is available in a variety of burner and fuel configurations. The standard unit has a manually adjustable wall of radiant flame on one side of the oven chamber ( specify right or left at time of order), as well as a thermostatically controlled gas infrared burner beneath the oven deck. Either or both of these burners can be omitted to accommodate the use of wood as a fuel source.

Cooking Zones

Learn More about Pizza Rotation along with
gas and wood burning information in the
Cooking Education Section.

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