Coal-Fired Ovens

Overview

In 1905, New York City opened its first restaurant to feature a stone hearth oven – the restaurant was Lombardi’s, and the oven was heated by coal. Engineered with Wood Stone’s sophisticated materials, the Coal-Fired Fire Deck provides a unique connection to American history, while keeping up with the production demands of a modern commercial kitchen. With forced-air combustion and a radiant gas flame opposite the coal fire, the Fire Deck has been designed to achieve an excellent balance of top and bottom heat. An underfloor infrared burner assists in maintaining floor temperature and speeding heat-up. A large wide doorway provides spectacular views of the coal fire raging in the chamber, and allows easy access by the operator. Available in multiple sizes.


Coal-Fired Ovens Gallery

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