Fire Deck 9660 Coal-Fired
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Coal-Fired Fire Deck 9660
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Production Capacity
- Fuel Configurations
- Custom Configurations
- Why Wood Stone?
- Sizing Your Oven
Are you a fan of New York Style Coal-Fired Pizza? Have you been to one of the famous New York or Connecticut Coal-Fired Pizzerias (you know who they are)? Do you want to try coal-fired pizza but are afraid to try it in your modern kitchen?
Enter Wood Stone's suite of coal-fired equipment. Our goal in designing these pieces was to help overcome many of the challenges traditionally encountered by coal oven operators – inconsistent distribution of heat, difficulty maintaining an open flame, overall ease of operation.
To meet these challenges, we’ve selected 4 models from our Fire Deck series -- the 9660, the 9690, the 11260 and the Fire Deck 11290 -- to be our coal-fired pizza ovens. We selected these models because they are unique among the Fire Deck series in that each can easily accommodate 20" pizzas, making them perfect for those large New York Style pizzas.
A Word About Coal-Fired Ovens
Coal requires a significant investment in understanding proper operation and an oven that is designed to simplify proper combustion and temperature management.
Venting Coal-Fired Pizza Ovens
Coal is considered a solid fuel. Any oven using solid fuel as a fuel source (even a limited amount) should be vented in accordance with NFPA 96.
Coal Oven Fuel
To ensure cleanest emissions possible, use only Reading Anthracite Coal. Many varieties of coal contain chemical impurities that can damage the oven ceramic. Using Reading Anthracite Coal minimizes the chance of chemical damage to the oven ceramic. Use of any coal other than Reading Anthracite Coal will void the warranty on the oven ceramic and may lead to increased particulate and other emissions from the oven when coal is used.
Learn more about the wonderful tradition of Coal-Fired Pizza.
Specs & DWGs
Standard ETL Spec
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Fire Deck 9660 Coal-Fired Oven
Most operators choose to facade their oven. Support materials for Wood Stone Fire Decks translates to our Coal-Fired Ovens.
Looking for ideas? The Photo Gallery shows many examples of tile, brick, stucco, stone and metal facade ovens.
Cooking & Operation
Interest in coal-fired pizza in the U.S. is growing quickly! Both pizza lovers and pizzeria operators are clamoring to recapture the original North American pizza experience, but working with a coal-fired oven isn't for the uninspired. A coal-fired oven requires an exceptional amount of commitment and skill. If you are currently baking and serving pizza out of a coal-fired oven our hat is off to you, and we believe that you will be able to see how our ovens can make your cooking life better.
Many people love the pizza that comes out of coal-fired ovens. Is it the fuel source, or is it the level of commitment that it takes to be successful in front of a coal-fire that makes the difference? We will leave questions like this up to the market but we do know that after you master managing a coal-fire, making and baking a great pizza can seem pretty simple. Click here to read about the challenges of coal.
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.
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 dual-temperature gas configuration combines a radiant flame gas burner with an under floor infra-red gas burner to provide tremendous floor temperature management capabilities. (Note: RFG-IR can be configured for optional wood burning, adds "W" to model number)
A radiant flame only gas oven utilizes radiant flame burner to heat the stone hearth. (Note: RFG can be configured for optional wood burning, adds "W" to model number)
A dry hardwood fire inside the oven provides all the heat needed for heating the stone-hearth. For heavy production scenarios, an under-floor infra-red burner is available (changes model number to IR-W)
Coal is considered a solid fuel. Wood Stone Coal-Fired Ovens also come equipped with a radiant flame gas burner (RFG) with an under floor infra-red (IR) gas burner to provide tremendous floor temperature management capabilities.
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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