Celebrating 35 Years of Connection, Collaboration, and Culinary Passion
In 1990, Wood Stone was born out of a single question from a chef: Can you build a better oven? That question became our blueprint. From the start, we’ve believed that every breakthrough in commercial kitchen equipment begins by listening to the real needs of food service professionals. For 35 years, we’ve been solving culinary challenges and transforming those solutions into trusted tools used around the world.
From one oven to a global presence, our story is not just one of innovation—it’s one of connection, collaboration, and culinary passion. And it all began with a fire.
Solving the First Problem: Durable Wood-Fired Ovens for Intense Restaurant Use (1990–1995)
It started with a restaurant. A chef needed a wood-fired oven that could handle the intense pressure of daily commercial use—something better than the traditional brick ovens available at the time. Keith Carpenter teamed up with ceramic expert Harry Hegarty, and together, they created the Mountain Series Wood oven: powerful, reliable, and beautiful. That one solution launched a company.
By 1995, the Mountain Series evolved into gas-fired and gas-assist models. These new ovens were designed to meet the fire code and ventilation restrictions of high-profile venues like casinos and airports. What began as a solution for a single chef became a solution for a growing range of operators. And with each new challenge, we grew.
From One Oven to a Lineup: Meeting Demand with Versatility, Footprint Flexibility, and Live Fire Performance (1995–2010)
As demand grew, so did the diversity of challenges our customers faced. Smaller kitchens needed compact options, so we introduced the Bistro Line. Operators requested a larger, more versatile cooking surface that delivered the culinary performance of our Mountain Series and Bistro Line ovens. The result? The Fire Deck Series: our workhorse oven and the foundation of the fast-casual pizza movement, capable of baking over 250 pizzas per hour.
In this era, we built not only new ovens but new ways to collaborate. Our Bellingham, WA Test Kitchen opened, offering customers a hands-on experience with our equipment. Chefs and restaurant owners from all over the world began flying in to experiment, learn, and co-create with our team.
Each new oven was an answer to a new question. Behind the scenes, we continued refining what would eventually be named Perfect Heat Technology—our unique, integrated approach to consistent, high-performance cooking.
Expanding Beyond the Hearth: Delivering Flavor, Throughput, and Cook Line Efficiency (2010–2020)
By the 2010s, we were helping kitchens solve more than just pizza. We launched vertical rotisseries, gas planchas, and charbroilers—products that maintained our signature commitment to flavor, performance, and craftsmanship.
Our expanded product lines helped customers reduce equipment footprints, increase throughput, and simplify their cook lines. These weren’t just new products; they were precise answers to real-world kitchen issues.
In 2014, we joined Henny Penny Corporation, a global leader in food service equipment. That same year, we became an ESOP company, ensuring that every employee has a stake in our shared future.
Automation Meets Artistry: Solving Modern Challenges with Smart, Consistent Heat (2020–Today)
Today, we’re helping kitchens meet the challenges of a new era: labor shortages, energy regulations, and the demand for consistent results without sacrificing craft.
The OneRev Rotating Pizza Oven is our latest answer. It delivers perfect, artisan-style pizza with dramatically reduced labor and training requirements—a game-changer for operators who need great food without relying on highly trained pizzaiolos. It’s the spirit of our original oven, reimagined for modern kitchens.
We’ve also formalized our design philosophy as Perfect Heat Technology: a suite of engineering innovations working together to deliver the right kind of heat exactly where and when it’s needed. From our underfloor IR burners to our one-piece ceramic decks, every Wood Stone product is built for consistent results and powerful performance.
Built for You. Still.
Thirty-five years later, we’re still asking the same question: What do you need your oven to do?
Whether you’re launching your first location or scaling your operation, we want to be the team you trust to help you get there. Behind every Wood Stone oven is a team of collaborators, engineers, chefs, and craftspeople ready to help you cook your best.
Here’s to the next 35 years of solving problems, sparking innovation, and sharing unforgettable food experiences.
