Fire Deck 8645 Oven
With 42 years in the industry I've used just about every type of oven out there. Our Wood Stone is at the top of the list for quality, durability and support. Our casino location demands high volume, fast bake times and long hours of service. Wood Stone ovens were a perfect fit.
Las Vegas, NV
Fire Deck 8645
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Production Capacity
- Fuel Configurations
- Custom Configurations
- Why Wood Stone?
- Alternate Solutions
- Sizing Your Oven
The Fire Deck 8645 commercial kitchen oven features a standard door opening 56 inches wide x 10 inches high. The cooking surface is 58 inches wide, and 34 inches deep, resulting in 15 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 this commercial oven. The chef is protected from the heat of the chamber by the ceramic glass door/heat shield. The heat shield glides smoothly and easily using a simple counterweight, and can be safely left in any position. Whether it is open or closed, the operator and the customers can see into the brightly illuminated chamber. The Fire Deck is unique among deck ovens in that the oven operates efficiently with the door open or closed.
Wood Stone ovens are built differently. The Fire Deck 8645 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 1,200-pound, monolithic, cast-ceramic floor sits on 4 inches of rigid insulation and is poured to a thickness of 4 inches. The 1,300-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. Stainless steel storage compartments (shown) are optional and can be provided in the support frame.
The Fire Deck should be vented using an exhaust hood constructed and installed in accordance all relevant local and national codes. Fire Deck models with a -W in the model number must be vented for solid-fuel (in accordance with NFPA 96). The oven is ETL Listed to be installed with a minimum of 1 inch side clearance to combustible construction.
Specs & DWGs
Standard ETL Spec
European CE Spec
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Fire Deck 8645
Fire Deck 8645 Double Door
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Most operators choose to facade their oven. Looking for ideas? The Photo Gallery shows many examples of tile, brick, stucco, stone and metal facade ovens.
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.
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.
|Fire Deck 8645 Pizza Capacity|
|Size||# on hearth|
Assuming 5-minute cook times, the approximate maximum hourly production capacity can be calculated by multiplying the above numbers by 12. Cook times will also vary depending on “style” of pizza. Note: The addition of a decorative flame will decrease space and impact overall cooking capacity.
Learn More about Pizza Rotation along with
gas and wood burning information in the
Cooking Education Section.
Graphic representations of oven interior showing possible arrangements of 3 and 4 full-sized sheet pans (18" x 26") and possible locations of Radiant Flame Burners.
Storage Box with Pan Rack
Designed for 18” x 26” sheet pans
Storage Box Without Pan Rack
19 3/4 H 20 1/2W 27 1/8D
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) 988-8074 or contact a sales rep today!
GAS-FIRED ONLY: Configured to burn either natural gas (NG) or liquid propane (LP) *.
- RADIANT FLAME LEFT AND RIGHT + UNDERFLOOR IR (RFG-L/R-IR): Heated by easily adjustable radiant flames located on both sides of the cooking chamber, along with a thermostatically controlled infrared burner which is mounted under the oven deck to ensure high production capacity.
- DECORATIVE FLAME (-DF): Provides an additional 15,000 BTU/hr flame at the rear of the cooking chamber for show.
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 (RFG-(L OR R)-IR-W): Allows optional wood burning opposite radiant flame side (left or right) for ovens with gas burner configurations*.
*Gas type must be specified at time of order.
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) 988-8074 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
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