The Fire Deck 6045
features a standard door opening 34 inches wide x 10 inches high. The cooking surface
is 40 inches wide, and 34 inches deep, resulting in 9 square feet
of usable deck space. The dense, high temperature ceramic formulation
of which the hearth and dome are cast creates a "deep heat sink"
within the chamber of the oven. The chef is protected from the
heat of the chamber by the ceramic glass door/heat shield. The heat
shield glides smoothly and easily using a simple counterweight, and
can be safely left in any position. Whether it is open or
closed, the operator and the customers can see into the brightly
illuminated chamber. The Fire Deck is unique among deck ovens in that
the oven operates efficiently with the door open or closed.
The Fire Deck 6045
is available in a variety of burner and fuel configurations. The standard unit has a
manually adjustable wall of radiant flame on one side of the oven
chamber (specify right or left at time of order), as well as a
thermostatically controlled gas infrared burner beneath the oven deck. Either or both
of these burners can be omitted to accommodate the use of wood as
a fuel source.
The 750-pound, monolithic, cast-ceramic
floor sits on 4 inches of rigid insulation and is poured to a
thickness of 4 inches. The 950-pound, monolithic dome is also cast to a
thickness of 4 inches. The hearth and dome are connected by a
carefully tensioned steel exoskeleton, which ensures structural
integrity and long life. The oven's ceramic dome is wrapped with at least
2 inches of spun ceramic fiber insulation and enclosed (top
and sides) with 16-gauge galvanized steel. The body of the oven rests
on a 10-gauge steel pan welded to a heavy-duty stand, coated with a
durable black finish. The upper face of the oven body is finished
in stainless steel.
A stainless steel
storage compartment is optional and can be provided in the support frame. The oven
arrives completely assembled and may be accompanied by a set of
temporary rigging casters (optional) to aid in moving the oven
into place.
The Fire Deck must
be vented using a Type 1 exhaust hood, or one constructed in accordance with NFPA
96 and all relevant local and national codes. Ovens with a -W in
the model number must be vented as a solid fuel appliance.
The oven must be vented in accordance with all relevant local and
national codes and in a manner acceptable to the authority having
jurisdiction. The oven is approved to be installed with a minimum
1-inch side clearance to combustible construction.
