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wood-fired ovens that use wood fuel for traditional cooking & unique taste.
food is cooked in that same chamber while the fire is still going,
or in the heated chamber after the fire and coals have been swept out.
such ovens became popular in the world wide use in bakeries and pizzerias,
as well as some restaurants featuring pizzas and baked dishes.
the most common method is the stoneware pizza stone, which stores
heat while the oven is preheating and transmits it directly to the bottom of the pizza.
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| Model No. | Size | Width | Length | Height | Mouth | Weight(Approx.) |
|---|---|---|---|---|---|---|
| WMP-1 | Small Size | 30" | 30" | 70" | 10" | 175 kg |
| WMP-2 | Medium Size | 36" | 36" | 70" | 14" | 225 kg |
| WMP-3 | Full Size | 40" | 40" | 70" | 16" | 300 kg |
Gas fired ovens that only Gas fuel for cooking to maintain the temperature
with fuel efficiency. Food is cooked in that same chamber while the fire is still going,
or in the heated chamber after the fire. Such ovens became popular
in the Restaurant use in bakeries and pizzerias, The most common method is the
fire bricks & pizza stone, which stores heat while the oven is preheating
and transmits it directly to the bottom of the pizza.
| Model No. | Size | Width | Length | Height | Mouth | Weight(Approx.) |
|---|---|---|---|---|---|---|
| GWPWC-1 | Small Size without covering | 30" | 36" | 50" | 20" | 250 kg |
| GWPWC-2 | Medium Size without covering | 36" | 48" | 60" | 25" | 325 kg |
