Fire Deck 9660 Oven
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Coal-Fired Fire Deck 9660
Oven shown with optional storage boxes
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Production Capacity
- Fuel Configurations
- Custom Configurations
- Why Wood Stone?
- Sizing Your Oven
The Fire Deck oven 9660 features a standard door opening 54 inches wide x 10 inches high. The cooking surface is 70 inches wide, and 46 inches deep, resulting in 22 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 the oven. The Fire Deck oven is unique among deck pizza ovens in that it can easily accommodate six 20" pizzas.
Wood Stone ovens are built differently. The Fire Deck 9660 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 1,600-pound, monolithic, cast-ceramic floor sits on 4 inches of rigid insulation and is poured to a thickness of 4 inches. The 2,050-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. The oven arrives completely assembled and may be accompanied by a set of temporary rigging casters (optional) to aid in moving the oven into place.
The combustion products of the gas and/or wood used to fuel the deck oven vent through a 12 inch O.D. flue collar located above the doorway. The Fire Deck 9660 can be directly vented through a power-ventilated, grease-duct-rated chimney or can be vented using a Listed exhaust hood or one constructed in accordance with all relevant local and national codes. Any oven using wood as a fuel source (even a limited amount) should be vented in accordance with NFPA 96.
Specs & DWGs
Standard ETL Spec
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Fire Deck 9660
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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.
|Fired Deck 9660 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 the capacity for 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
9 ¾” high 20 ½” wide and 26” deep
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 + UNDERFLOOR IR (RFG-IR): Heated by an easily adjustable radiant flame located on one side of the cooking chamber, along with a thermostatically controlled infrared burner which is mounted under the oven deck to ensure high production capacity. Flame side must be specified at time of order.
- 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 (-W): Allows optional wood burning for ovens with gas burner configurations*.
COAL-FIRED (-CL): See Coal-Fired Oven (9660) for details
*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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