The Fire Deck 9660 features a standard door opening 54 inches wide x 10 inches high. The cooking surface is 70 inches wide, and 46 inches deep, resulting in 22 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 Fire Deck is unique among deck ovens in that it can easily accommodate six 20" pizzas.

Wood Stone ovens are built differently.  The Fire Deck 9660 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 1,600-pound, monolithic, cast-ceramic floor sits on 4 inches of rigid insulation and is poured to a thickness of 4 inches. The 2,050-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. 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 combustion products of the gas and/or wood used to fuel the oven vent through a 12 inch I.D. flue collar located above the doorway. The Fire Deck 9660 can be directly vented through a power-ventilated, grease-duct-rated chimney or can be vented using a Listed exhaust hood or one constructed in accordance with all relevant local and national codes. Any oven using wood as a fuel source (even a limited amount) should be vented in accordance with NFPA 96.