Tandoor Oven - 35"
...In 2005 I heard that Wood Stone was developing ceramic tandoors. I was invited by them to visit the plant in Washington and see how they were made. I was very impressed by the engineering and the love and care that went into each piece. I was sold on the product. I came back to NYC and ordered 3 for our restaurant. The maintenance to them is minimal. Besides being confident about their product they also offer a warranty, something no other manufacturer was willing to offer. I am a huge fan and have been an ambassador for Wood Stone ever since.
Tabla New York, NY
- Specs & DWGs
- Installation Details
- Cooking & Operation
- Fuel Configurations
- Why Wood Stone?
Tandoori cooking is an ancient method of preparing food originally developed in the central plains of Asia now known as Afghanistan. Later brought by the Moguls to India, it's flourished there ever since. Traditional clay ovens were made of basic materials: hand-molded clay with hay and goats hair used for structural reinforcement. This rudimentary construction process, while quite common, did not yield a product well suited for the rigors of the North American Marketplace. Aiming to capture the same flavor and romance, but with a longer lasting and better performing piece of equipment, we've engineered our Tandoor differently. Here are some important points of difference:
Unique and Innovative Designs
Wood Stone enjoys creating unique and innovative designs. Let us build your one of a kind Tandoor. Call us or email us today to discuss your vision! (800) 988-8074.
Construction of Cooking Vessel
The cooking vessel is cast using high temperature ceramic, similar to what we use to construct our stone hearth ovens. Our unique steel exoskeleton, not seen in traditional Tandoor ovens, cradles the cooking vessel during expansion / contraction caused by extreme temperature fluctuations. These innovations assure the Wood Stone Tandoor will last longer compared to traditional Tandoor ovens that need to be replaced every 12-24 months. Wood Stone offers a Tandoor with longevity measured in years, not months.
Quality of Gas System
We use a sophisticated component gas system. With the traditional Tandoor's short lifespan, durability of gas components was never an issue. The Wood Stone Tandoor's longer lifespan means quality of the gas system is vital, so Wood Stone uses very durable gas components.
Production & Efficiency
A traditional Tandoor's basic materials are inefficient at retaining heat. As the chef places product against the wall, such as naan bread, heat is taken out of the clay (think pizza production in stone-hearth ovens). To compensate chefs operating traditional Tandoors run the ovens at full throttle, cook a batch, then pause cooking to allow the clay to re-thermalize. Our high-temp ceramic's better heat retention allows the operator to cook “non-stop” and at lower temperatures resulting in more consistent and efficient operation.
Specs & DWGs
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Wood Stone Tandoors are known for their use of superior materials and gas components, and of course their great performance -- they are Wood Stone ovens. Now our flexible tandoor designs make them as exciting to look at as they are to cook with. Here are some examples to get the conversation going...Call us or email us today to discuss your vision! 800-988-8074 (+1-360-650-1111 from outside the US).
Cooking & Operation
For more information about Tandoori cooking, please contact one of our chefs. Make sure to check our Naan Dough recipe!
Wood Stone Tandoor's are available in Gas or Solid Fuel configurations.
Why Wood Stone?
Wood Stone builds equipment differently. The materials we use are proprietary and the manufacturing techniques are absolutely unique.
Where is the equipment made and who is the manufacturer? (The Wood Stone Answer)
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