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Click here for PDF Spec Sheet
Tandoori cooking is an ancient method
of preparing food originally developed in the central plains of Asia now known as Afghanistan. Later brought by the Moguls to India, it’s flourished there ever
since. Traditionally the oven was made of basic materials: hand-molded clay with hay and goats hair used for structural
reinforcement. This rudimentary construction process, while quite
common, did not yield a product well suited for the rigors of the
North American Marketplace. Aiming to capture the same flavor and
romance, but with a longer lasting and better performing piece of
equipment, we’ve engineered our Tandoor differently. Here are
some
important points of difference:
Construction of Cooking
Vessel
The cooking vessel is cast using the same ultra-strong, high
temperature ceramic that we use for our stone-hearth ovens. Our
unique steel exoskeleton, not seen in traditional Tandoor ovens,
cradles the cooking vessel during expansion / contraction caused by
extreme temperature fluctuations. These innovations assure the Wood
Stone Tandoor will last longer. Whereas traditional Tandoor ovens
are replaced every 12-24 months, Wood Stone offers a Tandoor with
longevity measured in years, not months.
Quality of Gas
System
We use a sophisticated component gas system. With the
traditional Tandoor’s short lifespan, durability of gas components
was never an issue. The Wood Stone Tandoor’s longer lifespan means
quality of the gas system is vital, so Wood Stone uses very durable
gas components.
Production & Efficiency
“Naan-Stop” Production. A traditional Tandoor’s basic materials are
inefficient at retaining heat. As the chef places product against
the wall, such as naan bread, heat is taken out of the clay
(think pizza production in stone-hearth ovens). To compensate chefs
operating traditional Tandoors run the ovens at full throttle, cook
a batch, then pause cooking to allow the clay to re-thermalize. Our
high-temp ceramic’s better heat retention allows the operator to
cook “non-stop” and at lower temperatures resulting in more
consistent and efficient operation.
Check out our
Naan Dough recipe!
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Low Profile
Wood Stone's Tandoor is "Low Profile". It's 30"
height makes access in and out of the super hot cooking chamber more
manageable and gives you greater visibility of product.
Tandoor shown here with optional
shelves.
Cleaning & Maintenance
Traditional Tandoor ovens are built to be replaced, not
engineered to last. Nowhere is this more evident than in
maintenance and cleaning; no provisions are made to allow for
service. The Wood Stone Tandoor, by contrast, is designed
with a removable drip / debris pan located beneath the unit for
easy access for cleaning and service.
Installation Details
For more details on installation and operation of the Tandoor,
including initial start up procedures, please download our
Installation and Operation Manual for the
WS-GFT-3636.
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