Mt. Rainier 7' Stone Hearth Oven
Customer Testimonial
Fireside Pies has been extremely pleased with both the product and service provided by Wood Stone Ovens. We were blown away by the support Wood Stone gave our company by sending Phil Eaton out to Dallas to visit our restaurants and provide extra training with our management team. He was very knowledgeable about their products and even converted our ovens so that they would work better for our restaurants. We will continue to purchase our equipment from Wood Stone as long as we are in the restaurant business!
Taryn Anderson
Fireside Pies, TX
Mt. Adams and Mt Rainer Ovens
Shown with optional stainless steel mantle
- Description
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Production Capacity
- Accessories
- Fuel Configurations
- Custom Configurations
- Why Wood Stone?
- Sizing Your Oven
- Pairing
- Videos
Description
The Mt. Rainier 7' stone hearth oven is the largest in our Mountain Series. It's 31 sq. ft. of cooking surface is put to the test by some of our highest volume customers, California Pizza Kitchen, Amici’s and Zizzi to name a few. Universal Studios' Monster Cafe has been known to cook over 3,000 8" pizzas a day out of their Mt. Rainier.
Wood Stone ovens are built differently. The Mt. Rainier is no exception. To learn more about how we build our ovens differently, please review our Points of Difference page.
To learn more about Wood Stone and our customers, visit our blog or call us at (800) 988-8103.
Specs & DWGs
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North American Listings Gas Ovens  WS-MS-7-RFG-IRWS-MS-7-RFGWood Ovens WS-MS-7-WWS-MS-7-W-IRCombo Ovens WS-MS-7-RFG-WWS-MS-7-RFG-IR-WAll In One WS-MS-7-MASTER |
European Listings Metric Specifications Other Languages |
CAD Symbols Front  wsms7ge.dwgPlan View wsms7gp.dwgPlan w/Large Curved Facade Extension wsms7lrp.dwgPlan w/ Small Curved Facade Extension wsms7srp.dwgPlan w/ Flat Extension wsms7fp.dwgView our entire CAD library |
WS-MS-7-ALL-MODELS (Metric)
Installation Details
The Mt. Rainier 7' oven comes with a standard galvanized finish (pictured above). Most operators choose to facade their oven. Photo Gallery shows many examples of tile, brick, stucco, stone and metal facaded ovens.
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Manuals Dual-Temp Gas (1MB) WS-MS-(4,5,6,7)-RFG-IRDual-Temp Gas w/Wood (1MB) WS-MS-(4,5,6,7)-RFG-IR-WRadiant Flame Gas (1MB) WS-MS-(4,5,6,7)-RFG |
Radiant Flame Gas w/Wood (1MB) WS-MS-(4,5,6,7)-RFG-WWood Only (549K) WS-MS-(4,5,6,7)-WWood with Gas Assist (1MB) WS-MS-(4,5,6,7)-W-IR |
Related Links |
Cooking & Operation
The secret of stone hearth cooking is the stone. The single-piece floor and dome of the oven are made from specially formulated high-temperature refractory ceramic and our unique construction method and materials produce a deep heat sink (storage) effect that guarantees floor temperature. A guaranteed floor temperature ensures consistent cooking zones and consistent product throughout the day.
We know this is the world’s best pizza oven, but can it do more than pizzas? Absolutely! Regardless of the cooking application -- searing/sautéing, roasting, baking pizza -- it can all be done at the same time in the same oven, holding in moisture and giving your product wonderful color and texture. For recipe ideas, visit our Cooking section.
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Manuals Dual-Temp Gas (1MB) WS-MS-(4,5,6,7)-RFG-IRDual-Temp Gas w/Wood (1MB) WS-MS-(4,5,6,7)-RFG-IR-WRadiant Flame Gas (1MB) WS-MS-(4,5,6,7)-RFG |
Radiant Flame Gas w/Wood (1MB) WS-MS-(4,5,6,7)-RFG-WWood Only (549K) WS-MS-(4,5,6,7)-WWood with Gas Assist (1MB) WS-MS-(4,5,6,7)-W-IR |
Related Links |
Production Capacity
While our ovens offer many menu options, pizza is still by far the most common item cooked in our equipment and serves as our baseline for oven hearth size comparisons.
| Mt. Rainier Pizza Capacity | ||
| Size | # on hearth | hourly cap. |
| 8" pizzas | 36-40 | 432-480 |
| 10" pizzas | 22-26 | 264-312 |
| 12" pizzas | 16-20 | 192-240 |
| 16" pizzas | 8-10 | 96-120 |
Hourly production estimates are based on a 5-minute bake time, with an average deck temperature of 550 degrees F.
Accessories
Wood Stone offers a wide range of installation accessories to help make your final oven installation seamless and attractive. Have questions? Call us at (800) 988-8103 or contact a sales rep today!
The Basics
Venting Your Oven
Finishing Your Oven
Customizing Your Oven
Fuel Configurations
GAS-FIRED ONLY: Configured to burn either natural gas (NG) or liquid propane (LP) *.
- RADIANT FLAME (RFG): Heated by an easily adjustable radiant flame (123,000 BTU/hr max. NG) located in the rear of the cooking chamber. User control ensures the ability to balance the oven’s radiated top heat with that being conducted and radiated from the floor.
- RADIANT FLAME + UNDERFLOOR IR (RFG-IR): In addition to the radiant flame, a 97,000 BTU/hr (NG) thermostatically controlled infrared burner is mounted under the oven deck to ensure high production capacity with no heat recovery issues.
WOOD-FIRED (W): Wood-fired only.
WOOD WITH GAS ASSIST (W-IR): This wood-fired model is assisted by the additional BTU/hr of an Underfloor IR burner. NOTE: A wood fire is required with this configuration.
COMBINATION (-W): Allows optional wood burning for ovens with gas burner configurations*.
*Gas type must be specified at time of order.
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Additional Information
Custom Configurations
Wood Stone offers custom ovens. Our new designers series allows you to build an oven to fit your specifications. In addition, we offer a varied range of multi-opening ovens, facade extensions and accessories to compliment your installation. Have questions? Call us at (800) 988-8103 or contact a sales rep today!
Why Wood Stone?
Wood Stone builds ovens differently. Our floors and domes are single-piece and they are thicker. The materials we use are proprietary and the manufacturing techniques are absolutely unique. Our domes have more thermal headspace. We offer infrared under floor burners. Our ovens are more space efficient. We offer more standard options than any other manufacturer. All of these differences add up to significant benefits for you, the oven owner. Read through our 10 key Points of Difference and learn why these differences will help you make more money.
1. Is the cooking surface single or multi-piece? (The Wood Stone Answer)
2. How thick is the cooking surface? Does the oven floor have enough thermal mass to handle high production cooking without losing temperature? Or, in other words, 'will I start my rush with a 5 minute cook time and end it with a 15 minute cook time?' (The Wood Stone Answer)
3. Can the oven operate on gas only and is the oven configurable with an under floor assist burner? (The Wood Stone Answer)
4. Is the dome single or multi-piece? (The Wood Stone Answer)
5. Does the dome have a high or low ceiling? (The Wood Stone Answer)
6. How is the oven insulated and how much space will it take in my kitchen? (The Wood Stone Answer)
7. Where is the thermocouple placed? (The Wood Stone Answer)
8. Does the oven come assembled or is a skilled professional required to put the oven together? (The Wood Stone Answer)
9. Where is the oven made and who is the manufacturer? (The Wood Stone Answer)
10. How many standard units does the manufacturer make for you to choose from? (The Wood Stone Answer)
Sizing Your Oven
Not exactly what you are looking for? Check out some additional offerings from Wood Stone:
- More oven than you need? Mt. Adams 5' Stone Hearth Oven or Fire Deck 6045
- Looking for more floor space? Fire Deck 9660
- Looking for a different shape? Fire Deck 8645
- Looking for a specialty oven? Naples Oven
- Need a custom oven? Check out our Designer Series
Pairing
"Want a Tandoor with that?"
Are you looking for equipment that will compliment this (specific equipment name from this page)? We make different equipment for different market segment concepts, including:
