Model Numbers 101

Model Numbers Explained (.pdf)




Access Panel Service panel or air intake panel. The cover on the base of the oven with the controls to the oven behind it and the air intake vent in it.  This can not be obstructed. Also found on side of rotisseries.
AGA American Gas Association, safety standards
ANSI American National Standard Institution
Ansul System Brand of chemical fire protection
Arch A stainless steel archway in the oven doorway
Backer Board Non-combustible board that is used to facade ovens and other Wood Stone equipment. Brand names of backer board include but are not limited to; Durock, Wonderboard and Hardibacker.  Remember that drywall is a combustible and cannot be used when clearance restrictions apply.
Baking Stone “Baking Slate”, small piece of ceramic (same material used in our ovens)  2 sizes: 18×13; 18×26
BOCA A building agency that dictates standards
Brick Pressed clay product used in some ovens (We don’t use them)
Bubble Hook WS tool used to pop bubbles on the pizza dough and to move pots or pans around in the oven (WS-TL-BH)
Caramelization The process of sugars being exposed to high temperatures and browning; there is natural sugar in all foods; enhances taste.
Casters A set of wheels mounted in a swivel frame and used for the support and  movement of portable equipment such as Charbroilers, Vertical Rotisseries, Ash Dollies, Wood Carts and Tandoors.  (Note: Ovens cannot have permanent casters, though the Fire Decks can come with temporary installation casters)
Cataplana Portuguese cooking vessel “clam shell” made of aluminum or copper, that opens in the middle.  Great for cooking and steaming seafood.
Casuala Spanish cooking vessel made of glazed ceramic; shallow and round.  Great for roasting or baking.  Comes in many sizes.
Ceramic Ceramic – an inorganic nonmetallic material that has usually been processed at high temperatures. From the Greek word keramos meaning “pottery” or “a potter” and/or relating to “burned earth”.
CGA Canadian Gas Association, like AGA but farther north.
Clamshell Basket Also known as Adjustable Basket Spit. This versatile rotisserie basket spit is constructed of heavy gauge stainless steel and conveniently adjusts (like a clamshell) to hold a variety of products, ranging from fresh vegetables to two entire Prime Ribs.
Clearances to Combustibles The amount of space required between equipment and combustible materials, for Wood Stone, clearances are determined by ETL.
Control Box Box which houses the equipment’s controls.
Control Panel
The digital controllers used to turn the oven On or Off, and displays the current floor (deck) temperatures. On ovens equipped with an under-floor Infrared burner, the controller is used to adjust the set point for the under-floor infrared burner.
Cooking Flame When food is in the oven, the flame should be 2-3 inches above the “Holding Flame” or 10″ in height.  Please see our introduction to Flame Height Management on our web site.
Cotto Refrattario- “Baked clay” in Italian
Cracks An intended, naturally forming joint created by the normal expansion and contraction that occurs in ceramic as it heats and cools.  For more information click here. Background – We used to intentionally put an ‘expansion’ joint in the ovens, but have not done this for about years because a natural joint has proven more favorable.
CSA Canadian Standards Association
Direct Drive Rotisserie Instead of utilizing a belt or chain drive to transfer power from the motor to the shaft, Wood Stone uses 1/4HP motor connected directly to the shaft. In the traditional horizontal rotisseries this eliminates the very common problem of the belt or chain failing, or the need to adjust the belt or chain.Note: the Wood Stone Vertical Spit Rotisserie does utilize a different style of drive system which incorporates a very durable belt.
Dome Single-piece cast ceramic top to the oven.  It has a bit of an “igloo” shape.  The mass of the dome stores heat and the shape helps reflect that energy back down on the cooking surface.
Doorway Facade Extension (DFE) A special Wood Stone option for the doorway that helps facilitate the connections of a facade wall to the oven doorway leaving no gaps in between.
Duct Ventilation piping taking exhaust from the oven or oven hood.  This is not provided by Wood Stone, it would be provided typically by the Heating Venting Air Condition (HVAC) contractor.
ETL ETL Testing Laboratories, Inc. is recognized throughout the United States as an alternative to Underwriters Laboratories (UL). The ETL safety label is accepted as being equal to that of UL, American National Standards Institute (ANSI) or International Electro-technical Commission (IEC) standards in a labeling, listing and follow-up program. Originally a mark of ETL Testing Laboratories, now a mark of Intertek Testing Services. Wood Stone uses ETL to test our products to the various applicable safety standards including; ANSI Z83.11, UL 197 and to ANSI/NSF Standard 4 for sanitation. The ETL Mark and ETL San Mark show that our product meets all of the applicable safety and sanitation standards.
Expansion A normal process occurring in the ceramic oven floor and dome of the oven; it expands and contracts as the oven heats and cools.
Facade The decoration put on or around the oven.  It may be as simple as adding tile to the oven directly, or as involved as an entire facade wall with extensions to the oven.  Typical facades are Tile, Brick, Stone, Stucco, etc.
Finishing Zone Middle third of the oven from the flame where pizzas are placed for the last few minutes of cooking and other longer cooked foods are placed for a quick finish but not as direct as the “searing zone”.  This is 1 of 3 cooking zones in our ovens. Please see Searing-Saute zone and Raw Landing Zone.
Flame Height Management Simple program for adjusting the radiant flame using its manual control knob; when done correctly this will help manage a consistent balance of the floor heat and top (dome) heat.
Floor The cooking surface of the oven; our preferred term is “hearth”.
Flue Collar The exhaust collar extending from the oven which exits into the ducting or hood.  In the Mountain Series and Bistro ovens, and some Fire Decks, this can be directly connected to the venting ductwork (check with local officials) In the FD-6045 and FD-8645 it must go under a hood.
Gluten  A “sticky” substance found in wheat which gives strength to flour.  Kneading can activate the gluten.  Wheat flour has different percentages of gluten; higher gluten tends to make a softer more “bready” dough while lower gluten levels in flour are part of a recipe for thinner and crisper pizza doughs.
Hearth We call the cooking surface, or floor of the oven, “the hearth”.  All Wood Stone ovens utilize a monolithic (single-piece) construction for the hearth and we use a special formula of high temperature refractory unique in the foodservice world.
Heat-up Flame The flame used at the start of the day; the radiant flame burner turned all the way to full height.
Holding Flame Approximately 8″ flame, used when nothing is in the oven; holds the current temperature of the oven steady.  Please see “Flame Height Management” on our web site.
Hood Also called a ventilator, this is a metal box mounted above the oven into which the oven can vent its exhaust, and this exhaust passes through filters before moving onto to the duct.  Wood Stone ovens must be vented with a Type 1 Hood, as defined by NFPA 96.
HVAC Heating, Venting, Air Conditioning; often associated with HVAC contractor (the person who handles installation and calculations of proper ventilation).
Infra-Red Burner An under floor gas burner utilizing super- efficient infra-red heat.  This burner is not seen when looking inside the cooking chamber.  It is a support burner that will not drive temperature by itself but when used provides a thermostatically controlled assisting source of heat.
Lagging The metal exterior skin of the oven.  Acts as a practical “helmet”.  The standard for most commercial ovens is galvanized.  But it can be a custom metal or in colors of powder coating.
Large Radius This refers to the degree of curve on the Mountain Series Facade Extension accessories.  A large radius works well with corner installations, while the small radius is suitable for silo-shaped installations.
Lower Panel Facade Extension A special Wood Stone option which helps facilitate the connection of a facade wall to the oven and easy service access.  It is usually used in conjunction with a Doorway Facade Extension.  Available for flat or curved installations.
-LP Wood Stone has a “Large Peel” and a “Utility Peel”. The large peel, with its large, flat, fairly flexible circular head and short handle; is used to put pizzas and other flat breads (raw product) into the oven. The utility peel has a smaller slightly thicker head, longer handle and is not flexible; used to move food and cooking vessels around in the oven and remove them as well. Part numbers are WS-TL-LP and WS-TL-UP, respectively.
Manifold Pressure Pressure taken at burner manifold (should be taken with burner turned fully up).
Mantle Work shelf in front of the door of the oven.  A highly recommended component for the oven, allowing easy transition of food from the hot oven to the table or work space.  Can be granite or stainless steel or replaced with facade extensions.
Naan Naan is a flat bread that is a staple in India.  Cooked in a Tandoor oven, it is cooked on the inner wall of this oven, with the heat coming from the floor of the oven below.
Napolitano Means Naples-style, in our world it references a very thin, traditional style of pizza cooked very quickly at high temperatures.
Negative Air or Low Pressure Area This is an area of the restaurant in which the air pressure is lower than the air pressure present at the oven door opening, which may affect proper oven operation when the oven is installed incorrectly. For example, this may occur in the back of the house (rear kitchen) (see venting dos and don’ts)
-NFB Natural Fiber Brush is used to clear debris from the oven floor.
NFPA 211 The standard for Chimneys, Fireplaces, Vents, and Solid Fuel-Burning Appliances, 2006 Edition
NFPA 96 National Fire Protection Association Standard for Commercial Kitchen Ventilation.
Night Doors orHeating Retention Doors These are steel panel covers that fit into the oven mouth to retain heat during times the oven is turned off.  They should never be used on an oven fitted with gas burners when the burners are turned on.
NSF Organization that creates ANSI standards pertaining to sanitation. NSF also offers testing and approval services to ensure compliance with the appropriate sanitation standards.
Peel Wood Stone has a “Large Peel” and a “Utility Peel”. The large peel, with its large, flat, fairly flexible circular head and short handle; is used to put pizzas and other flat breads (raw product) into the oven.  The utility peel has a smaller slightly thicker head, longer handle and is not flexible; used to move food and cooking vessels around in the oven and remove them as well.  Part numbers are WS-TL-LP and WS-TL-UP, respectively.
Pizza Screen Round screen used for cooling pizza or flat breads (without steaming the bottom so as to maintain the “stone hearth bake”) once they are removed from the oven.
Pizzaiolo Highly respected craftsman; has mastered the art of dough and pizza assembly and baking in a stone hearth oven.
Planking Method of cooking on wooden planks (cedar etc.) Commonly used for fish preparations.
Powder Coat Powder coating is the technique of applying dry paint to a part.  It’s more durable than standard paint.  It is available as a finishing option on many of our ovens Instead of building a facade wall.
Radiant Burner The visible flame gas burner utilizing radiant heat inside the dome.  By design it is a yellow flame to maximize the heat distribution.  It is the primary heat source in any wood stone oven utilizing gas.  It is designated with the abbreviation “RFG” in our part numbers.
Raw Landing Zone Area on the oven floor farthest from the flame and the term used in our pizza rotation instruction for where to put the pizza when it first enters the oven.  This is 1 of 3 cooking zones for our ovens. Please see Searing-Sauté zone and Finishing Zone.
Reduction Gear The gears in a rotisserie that reduce the RPM’s to the rotisserie itself (slows things down).
Roasting Dry heat method of cooking
Rollover Cage For installations with limited access, Wood Stone Mountain Series ovens can be shipped with an optional Rollover cage (made from heavy-duty angle iron) to facilitate removal of the heavy top half from the stand and fit it through a smaller doorway on its side.
Searing-Sauté Zone- The area right in front of the flame, good cooking zone for roasting small vegetables and searing smaller cuts of meat when the cooking time ranges from 3-8 minutes. This is 1 of 3 cooking zones for our ovens. See Raw Landing Zone and Finishing Zone.
Service Panel- Stainless steel Access Panel on the front of the oven through which all service is done.
Small Radius- This refers to the degree of curve on the Mountain Series Facade Extension accessories.  A small radius is suitable for silo-shaped installations, while large radius works well with corner installations.
Stand Wrap- An optional wrap that can be ordered to go around the base of a Mountain Series, Fire Deck or Bistro oven to clad it in S/S.
Lower Lagging- Made of Galvanized metal it follows or matches the upper lagging to the floor.  Used in installations that have shared air balance problems; keeps drafts from blowing pilot flames out; generally used on Mountain Series ovens.
Storage Box Wood Stone makes several optional storage box variations depending on the oven model. The most common are S/S and are part of a Lower Panel Facade Extension (with Storage Box) for Mountain Series ovens.  Wood only ovens can get a storage box only made from S/S or painted mild steel. Fire Deck and Bistro ovens can come with an optional S/S storage box.
Stucco Plaster-like mixture used to finish ovens in the traditional “igloo style”  Use no less than one inch of stucco coating to cover all exposed metal lathing on the oven.
Static Gas Pressure This is the gas line pressure at the inlet side of the oven gas system with the oven and other gas appliances turned off (no-load).
Test Kitchen
A kitchen used for the process of developing and testing new kinds of food and recipes. The Wood Stone Test Kitchen is a great place to find out how and why stone hearth cooking can benefit your foodservice operation.
Thermal Cleaning Heating the chamber of the oven to 600-650 degrees for 3 hours to help “self clean” the oven.
Throat Extension Another way to describe a doorway facade extension for a Mountain Series oven.  It might also be referred to as an upper trim kit or doorway extension.
Throttle Valve Used to control flame height of the Radiant Burner.
Tile Facade material for the ovens.  (Note Alternative Definition: Some manufacturers make their floors and/or hearths with tile. Wood Stone does not, we use single piece Ceramic construction).
Toe Kick Closes off the gap at the bottom of the oven stand.
Transition The intermediate duct system through which hot air, cooking vapors and byproducts of combustion are channeled to the oven flue collar (or exhaust vent). The transition is internal on the BL, MS and FD ovens.
-UP Wood Stone has a “Large Peel” and a “Utility Peel”. The large peel, with its large, flat, fairly flexible circular head and short handle; is used to put pizzas and other flat breads (raw product) into the oven. The utility peel has a smaller slightly thicker head, longer handle and is not flexible; used to move food and cooking vessels around in the oven and remove them as well. Part numbers are WS-TL-LP and WS-TL-UP, respectively.
UL Underwriters Laboratory. Nationally recognized testing laboratory that test and approve products to the appropriate standards.
Wood Stone Stone hearth equipment manufacturer based in Bellingham, WA.