Description

The Fire Deck 6045 features a standard door opening 33 inches wide x 10 inches high. The cooking surface is 40 inches wide, and 38 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 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 stainless 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 steel. The body of the oven rests on a 10-gauge steel pan welded to a heavy-duty frame. A stainless steel storage compartment (shown) 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 should be vented using an exhaust hood constructed and installed in accordance all relevant local and national codes. Fire Deck models with a -W in the model number must be vented for solid-fuel (in accordance with NFPA 96).

Wood Stone ovens are built differently. The Fire Deck 6045 is no exception. To learn more about how we build our ovens differently, please review our Points of Difference page.

Specs & DWGs

Standard ETL Spec WS-FD-6045 European CE Spec WS-FD-6045-CE Download Our Full Product Catalog

CAD Symbols Fire Deck 6045 Front WS6045RE.dwg Right WS6045S.dwg Plan View WS6045RP.dwg

Fire Deck 6045 Double Door Front WS6045DE.dwg Right WS6045DS.dwg Plan View WS6045DP.dwg View our entire CAD library

Installation Details

Most operators choose to facade their oven.  Looking for ideas? The Photo Gallery shows many examples of tile, brick, stucco, stone and metal facade ovens.

Related Links

• Fire Deck Series Photo Gallery
• Main Photo Gallery
• Facade Tutorials
• Download the FD-6045 Manual
• Small Fire Deck Oven Venting

Cooking & Operation

The secret of stone-hearth cooking is the Stone. The single-piece floor and dome of the oven are made from specially formulated high-temperature refractory "stone". Our unique construction method and materials produce a deep heat sink (storage) effect that guarantees floor temperature. A guaranteed floor temperature insures consistent cooking zones and consistent product throughout the day.

We know this is the world’s best pizza oven, but can I do more than pizzas? Absolutely! Regardless of the cooking application -- searing/sauté, roasting, baking pizza -- it can all be done at the same time in the same oven, holding in moisture and giving your product wonderful color and texture. For recipe ideas, visit our Cooking section.

Related Links

• Cooking Education
• Cooking Zones 1 pizza
• Cooking Zones 3-6 pizzas
• Videos
• Download the FD-6045 Manual
• Recipes

Production Capacity

While our ovens offer many menu options, pizza is still by far the most common item cooked in our equipment and serves as our baseline for oven hearth size comparisons.

Hourly production estimates are based on a 5-minute bake time, with an average deck temperature of 550 degrees F.

Accessories

Storage Options

Storage Box with Pan Rack
Designed for 18” x 26” sheet pans

Storage Box Without Pan Rack
Inside Dimensions:
9 ¾” high 20 ½” wide and 26” deep

Pan Rack

Wood Stone offers a wide range of installation accessories to help make your final oven installation seamless and attractive. Have questions? Call us at (800) 988-8074 or contact a sales rep today!

• Ventilation Support Options
• Designer Series Custom Configurations
• Facade Tutorials
• Custom Finishes
• Oven Tools
• Oven Accessories

Fuel Configurations

Gas: RFG-IR
The dual-temperature gas configuration combines a radiant flame gas burner with an under floor infra-red gas burner to provide tremendous floor temperature management capabilities. (Note: RFG-IR can be configured for optional wood burning, adds "W" to model number)

Gas: RFG
A radiant flame only gas oven utilizes radiant flame burner to heat the stone hearth. (Note: RFG can be configured for optional wood burning, adds "W" to model number)

Wood: W
A dry hardwood fire inside the oven provides all the heat needed for heating the stone-hearth. For heavy production scenarios, an under-floor infra-red burner is available (changes model number to IR-W)

Coal: CL
Coal is considered a solid fuel. Wood Stone Coal-Fired Ovens also come equipped with a radiant flame gas burner (RFG) with an under floor infra-red (IR) gas burner to provide tremendous floor temperature management capabilities.

• Configuration Tool
• Wood Vs. Gas

Custom Configurations

Wood Stone offers custom ovens. Our new designers series allows you to build an oven to fit your specifications. In addition, we offer a varied range of multi-opening ovens, facade extensions and accessories to compliment your installation. Have questions? Call us at (800) 988-8074 or contact a sales rep today!

• Multi-Opening Ovens
• Viewing Windows
• Coal-Fired Ovens
• Need Something you Don't See? -- Designer Series is the Answer

Why Wood Stone?

Wood Stone builds ovens differently. Our floors and domes are single-piece and they are thicker. The materials we use are proprietary and the manufacturing techniques are absolutely unique. Our domes have more thermal headspace. We offer infrared under floor burners. Our ovens are more space efficient. We offer more standard options than any other manufacturer. All of these differences add up to significant benefits for you, the oven owner. Read through our 10 key Points of Difference and learn why these differences will help you make more money. 

1. Is the cooking surface single or multi-piece? (The Wood Stone Answer)

2. How thick is the cooking surface? Does the oven floor have enough thermal mass to handle high production cooking without losing temperature? Or, in other words, 'will I start my rush with a 5 minute cook time and end it with a 15 minute cook time?' (The Wood Stone Answer)

3. Can the oven operate on gas only and is the oven configurable with an under floor assist burner? (The Wood Stone Answer)

4. Is the dome single or multi-piece? (The Wood Stone Answer)

5. Does the dome have a high or low ceiling? (The Wood Stone Answer)

6. How is the oven insulated and how much space will it take in my kitchen? (The Wood Stone Answer)

7. Where is the thermocouple placed? (The Wood Stone Answer)

8. Does the oven come assembled or is a skilled professional required to put the oven together? (The Wood Stone Answer)

9. Where is the oven made and who is the manufacturer? (The Wood Stone Answer)

10. How many standard units does the manufacturer make for you to choose from? (The Wood Stone Answer)

Sizing Your Oven

Not exactly what you are looking for? Check out some additional offerings from Wood Stone:

• More oven than you need? Bistro Line 4343
• Looking for more floor space? Fire Deck 8645
• Looking for a different shape? Bistro Line 4355 or Mountain Series 5'
• Looking for a specialty oven? Specialty Ovens
• Need a custom oven? Check out our Designer Series

Pairing

"Want a Tandoor with that?"
Are you looking for equipment that will compliment this (specific equipment name from this page)? We make different equipment for different market segment concepts, including:

• Pizzeria
• Full Service
• Institutional
• QSR
• World Cuisine
• Hotel Suite
• Grocery / Retail Prepared Foods