Trailered Oven (BL-4355)
Take Your Show on the Road
Looking to take your show on the road? Wood Stone Trailered Mobile Pizza Ovens are the answer.
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Standard Model Shown
- Description
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Production Capacity
- Accessories
- Fuel Configurations
- Custom Configurations
- Why Wood Stone?
- Sizing Your Oven
- Pairing
- Videos
Description
Looking to take your show on the road? The Wood Stone Bistro 4355 Trailered Mobile Catering Oven is the answer.
The Trailer-Mounted Mobile Catering Oven is perfect for:
- Catering Private Events
- Festival Dining
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Rental Opportunities
The Wood Stone Trailered oven is the perfect mobile oven solution for catering and special events. This mobile oven version utilizes our versatile Bistro 4355 model and features a standard door opening 24 inches wide x 7.5 inches high. The cooking surface is 34 inches wide, and 39 inches deep, resulting in 9.2 square feet of usable cooking surface - the perfect mobile pizza oven.
Wood Stone ovens are built differently. The Bistro 4355 is no exception. To learn more about how we build our ovens differently, please review our Points of Difference page for this unique restaurant mobile oven.
To learn more about Wood Stone, our mobile ovens and our customers, visit our blog or call us at (800) 988-8103.
Specs & DWGs
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Specification Details Spec Sheets  WS-BL-4355-RFG-TR |
CAD Symbols View our entire CAD library |
Installation Details
The Bistro 4355 trailered oven arrives fully assembled with a stainless steel finish and black powder coated stand.
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 "stone". Our unique construction method and materials produce a "deep heat sink" (storage) effect that guarantees floor temperature. A guaranteed floor temperature insures consistent cooking zones and consistent product throughout the day.
We know this is the world’s best pizza oven, but can I do more than pizzas? Absolutely! Regardless of the cooking application -- searing/sauté, 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 Internal Transition Model (Standard) (1MB) Coming Soon!Internal Transition Model (Wood-Fired) (1MB) Coming Soon! |
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.
| Bistro 4355 Pizza Capacity | |
| 8" pizzas | 9 |
| 10" pizzas | 7 |
| 12" pizzas | 6 |
| 16" pizzas | 4 |
Hourly production estimates are based on a 5-minute back 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
Fuel Configurations
Gas: RFG
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)
Wood: W
A dry hardwood fire inside the oven provides all the heat needed for heating the stone hearth.
Custom Configurations
Wood Stone offers custom restaurant 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? Bistro Line 4343
- Looking for more floor space? Mountain Series 5' or Fire Deck 8645 or
- Looking for a different shape? Mountain Series 5' or Fire Deck 6045
- Looking for a specialty oven? Dual Burner "Pita" Bistro
- Need a custom oven? Check out our Designer Series
Pairing
"Want a Tandoor with that?"
Are you looking for equipment that will compliment this your Bistro 4355 Trailered Oven? We make different equipment for different market segment concepts, including:
