"The Cafe" Wood Burning Oven, dial thermometer, cast aluminum door, includes stainless steel flue adapter, stainless steel pizza peel, black granite shelf, stainless steel hood cover and shelf apron, (3-4) 8" or (2-3) 12" pizza capacity, stainless steel top with black bottom, ETL-Sanitation, cETLus
The Model Café-PA contains all the same high quality features and components as the Model 90-PA. In addition, the Cafe-PA has a sleek stainless steel and black steel enclosure. The Model CAFE-PA wood fired oven has a 35 inch interior cooking diameter and a 20-1/2 inch wide by 9 3/4 inch high oven entrance. The body parts are a cast 4 to 6 inch thick dense, high temperature refractory material with an 80% alumina content and additional special additives which stop deterioration from acids emitted by wood combustion. The Model CAFE-PA is U.L. listed for installation with a 1-inch side clearance to combustible materials.
The steel support frame and enclosure are constructed of heavy gauge welded tube steel and angle iron members. All precisely fabricated and attractively designed. The void area between the cast oven body and steel circular enclosure is entirely filled with 4 to 20 inches of a hardened lightweight insulation mixture, which forms a secondary molded body. The combination of the thick cast refractory body and an outer insulation shell maximizes the thermal mass or heat storage capacity of the oven which allows for an extremely efficient oven that cooks at even non fluctuating temperatures.
The temperature probe is placed 3-1/2" into the dome or top of the oven in lieu of on the floor in order to avoid temperature readout fluctuations caused by food items placed on the floor. The Hearth floor tiles, "Pierre de Boulanger" (Bakers Tiles), which are used in industrial bread baking ovens all across Europe, are refractory material pressed at 8,500 psi and kiln fired at 2,800 degrees which ceramitizes the material to create a hard and extremely durable tile.
Pre-Assembled Wood Fired Oven - Cafe-PA
Exterior Diameter: 48¼” x 44¼”
Interior Diameter: 35″
Oven Entrance Opening: 20″W x 9½”H
Clearance to Combustible Sidewalls: 1″
- 8″ Pizzas: 3-4
- 12″ Pizzas: 2-3
Ovens come standard with:
- Factory finished stainless steel top with black bottom
- Mechanical Temperature Gauge (0-1,000F Range)
- Cast Aluminum door with Teflon handles
- Black granite shelf
- S/S Hood cover
- S/S Shelf apron
- S/S Flue adapter
- Stainless pizza peel
- Black perforated grill (Optional three tier shelf available)
- 5 year limited warranty on refractory
- 1 year limited warranty on gas / electrical
Venting applications for commercial use:
- ETL/U.L. Listed grease duct/building heating appliance chimney or ETL/U.L. Listed Type I exhaust hood.
- Exterior Diameter:
- 48¼” x 44¼”
- Interior Diameter:
- Oven Entrance Opening:
- 20″W x 9½”H
- Clearance to Combustible Sidewalls:
- Fuel Type:
- Wood fire
- Cast aluminum door
- Hearth Floor Tiles:
- “Pierre de Boulanger” (Bakers Tiles)
- Pizza Capacities:
- 8″ Pizzas: 3-4, 12″ Pizzas: 2-3
- Manufacturer Warranty:
- 5 year limited warranty
- Product Condition:
For complete product specifications and to download the file, please click below.
For unloading, installing and moving the oven, please use only proper heavy lifting machinery and handling equipment performed by duly trained professionals. When using a forklift, approach the oven from the front entrance side or rear side and keep the forklift straight. Pallet jack capacity should be sufficient to lift the oven. Oven is top heavy and should be moved with care. Oven should be lowered slowly and set on an even floor. If the oven is improperly installed, a fire may result. It is very important to make sure the oven is installed in accordance with these instructions. For parts list, installation procedures, required clearances and air gaps, exhausting, operating and maintenance instructions, type 1 exhaust hood diagram, clearance information, combustion air intake installation and firing instructions, please click and download the link below.
Please determine the method of venting accepted by the Local Building Department before choosing between a U.L. Listed grease duct/building heating appliance chimney installation (direct venting) or a type-I exhaust hood per NFLA 96 and the UMC. Chases should be made of non-combustible materials. For complete details on venting applications, diagrams and instructions, please click and download the link below.
RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.