OVEN: All ovens measure 20.5'" deep by 14" high. Large Oven measures 31.5" wide for the best baking characteristics and results. Medium oven measures 26.5" wide and small oven measures 19.5" wide. Heavy insulation for fuel efficiency, porcelain and aluminized linings for easy cleaning.

HEARTHDECKS: Hearth decks hold heat for superior pizza crust and bread browning. Bake directly on the deck with corn meal, in pans or on screens. 2 hearth decks per oven, 3 positions with 2.5" between rack positions. Decks are interchangeable with wire racks.

BURNERS: Long life, cast iron “H” pattern is combined with a special "V" shaped baffle, directing heat for excellent air circulation. Large and medium ovens feature 30,000 BTU, small ovens feature 25,000 BTU burners.

CONTROLS: Includes 650° thermostat, 100% safety shut off, automatic standing pilot and brass top burner valves. Orifices and pressure regulators are set at the factory for the gas specified. Optimal pressures are 4" WC for natural gas and 10" WC for propane. Manifold size is 3/4" NPT. All controls are tested and confirmed in good working order. Calibration and adjustments are the responsibility of the installer.

ACCESSORIES: Gas hoses, flue adapters, draft diverters, carrying handles, knob protectors, matching stands and casters are listed on accessory page.

VERSATILITY: Pizza ovens are stackable in the field or from the factory. Factory ordered stacking ovens come with a 6" high leg base. Leg base is required when stacking in the field.