The Bistro 3030 oven boasts an expansive door, spanning 18.5 inches in width and 7.5 inches in height, granting effortless access to its culinary chamber. Within, a generous cooking area measuring 22 inches wide by 19 inches deep unfolds, yielding a sprawling 3-square-foot cooking surface. Ensuring both resilience and longevity, a robust steel exoskeleton envelops the hearth and dome perimeter, maintaining structural integrity throughout its lifetime.

Encased in spun ceramic fiber insulation, this culinary marvel demands a mere 1-inch side clearance to combustibles. Its monolithic cast-ceramic hearth and dome rest upon a sleek black powder-coated steel stand, while the stainless steel enclosure of the oven body exudes contemporary elegance.

Delivered fully assembled, the oven offers seamless installation, with the added flexibility of partial disassembly to navigate through a standard 32-inch doorway. Proudly ETL Listed and crafted in the USA, it stands as a testament to quality and craftsmanship.

For those seeking customization, a plethora of options including custom finishes, tools, and accessories await discovery on woodstone-corp.com.

FUEL CONFIGURATIONS:
Exclusively gas-fired, the Bistro 3030 accommodates both natural gas (NG) and liquid propane (LP) configurations.* Please note, wood burning is not supported by this model.

RADIANT FLAME (RFG):
Harnessing the power of an easily adjustable radiant flame, with a maximum output of 55,000 BTU/hr (NG), nestled at the rear of the cooking chamber, this oven ensures precise temperature control. Users can effortlessly balance the radiated top heat with the floor's conducted and radiated heat, offering unparalleled culinary mastery.

HEARTH CAPACITY
8" pizzas: 4
10" pizzas: 2–3
12" pizzas: 1

FEATURES
• Compact Footprint
• Visible Flame
• Lower Production
• High-Temp Cooking
• 3–5 Minute Pizzas

VENTING INFORMATION

The Bistro 3030 has an 8-inch O.D. flue collar and can be direct connected to a power-ventilated, grease-rated chimney or can be vented with a Listed Type 1 exhaust hood, or one constructed in accordance with NFPA 96 and all relevant local and national codes. The oven must be vented in accordance with all relevant local and national codes, and in a manner acceptable to the authority having jurisdiction.