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The Fire Deck 8645 features a standard door opening 56 inches
wide x 10 inches high. The cooking surface is 58 inches wide, and 38 inches deep,
resulting in 15 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.
Wood Stone ovens are
built differently. The Fire Deck 8645 is no exception.
To learn more about how we build our ovens differently, please
review our Points of
Difference page.
The Fire Deck is available in a variety of burner and fuel configurations. The standard
unit has two manually adjustable walls of radiant flame (one at each end), as well as a
thermostatically controlled gas infrared burner beneath the oven deck. Alternatively, any
or all of these burners can be omitted to accommodate the use of wood as a fuel source.
The ovens are constructed so that future addition of any burner (previously omitted) is
possible.
The 1,200-pound, monolithic, cast-ceramic floor sits on 4 inches of rigid insulation
and is poured to a thickness of 4 inches. The 1,300-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. Stainless steel storage compartments (shown) are
optional and can be provided in the support frame.
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). The oven is ETL Listed
to be installed with a minimum of 1 inch side clearance to combustible construction.
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.
Storage Options
Storage Box Without
Pan Rack
Inside Dimensions:
9 ¾”
high 20 ½” wide and 26” deep
Storage Box with Pan
Rack
Designed
for 18” x 26” sheet pans
Pan Rack
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