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Hot selling Musashi gas wood stone fired bread oven pizza oven commercial bread baking

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Meo Textile Clothing Co.LTD

China - Hangzhou

Manufacturer

Trade Capacity

Export Percentage

Nearest Port

shanghai,ningbo

Accepted Delivery Terms

Employees

101-200 people

Accepted Payment Currency

USD,CNY

Average Lead Time

60 Day(s)

Certifications

Chat Now

Product Details

Product Specifications Product Description

Product Specifications

Model Number

P1-1,P1-2,P1-3,P1-4,P1-5

Product Description

Overview

Quick Details

Condition:: New

Applicable Industries:: Hotels, Garment Shops, Farms, Restaurant, Home Use, Food Shop, Food & Beverage Shops, Other

Showroom Location:: Canada, United Kingdom, United States, Philippines, Saudi Arabia, Japan, Australia

Video outgoing-inspection:: Provided

Machinery Test Report:: Provided

Marketing Type:: Ordinary Product

Warranty of core components:: 1 Year

Core Components:: PLC

Brand Name:: CHEFZ

Place of Origin:: SHANGHAI

Voltage:: 110V, 220V, 380V

Power:: 10-16 KW, 110V/220V/380V, 0.1kw

Dimension(L*W*H):: 120*120*210 cm

Weight:: 600 KG

Warranty:: 1 Year

Application fields:: Commercial catering, Bakery

Machinery Function:: baking

Raw material:: Flour, Vegetables

Output product name:: pizza, bread, chicken wings, steak, vegetables

Key Selling Points:: Long Service Life

Model:: P1-1

Application:: Pizza Restaurant

Bake Capacity:: 30cmX1~2 PCS

Inner Size:: Dia.70 cm

External Size:: 100*100*210 cm

Gas Consumption(m3/h):: 5

Safety Device:: Plasma Flameout Protection

Heating Mode:: gas/wood/combo/electric

Gas Pipeline Interface:: 6''

Supply Ability

Supply Ability:: 40 Set/Sets per Month

Packaging & Delivery

Product Overview

Japan pizza oven wood/gas/electric 90 seconds bake bread 1458 Celsius Degrees

This traditional Italian pizza oven, introduces Japanese technology and formula, and adopts advanced vertical oven technics. The inner oven is integrated and durable for up to 10 years. It has the characteristics of good heat preservation and no maintenance in the later period, avoiding the phenomenon of brick cutting and ash falling.

Each of our pizza oven can provide customers with fire exhaust set, wood burning set and rotating system, which enrich your choices.

Impeccable craftsmanship supplemented by delicate handwork to create a different pizza oven.

FEATURES AT A GLANCE

Quick features of our pizza ovens:

1.various shapes possibilities

2.can gas, wood, combo /electricity fired
3.rotation base available
4.3-4 chains of burners
5.Japan made Omron components
6.hand made with Japanese craftsmanship
7.high quality
8.21 years of pizza oven making experience
9.lasting 10 years above durability
10.rich mosaic design choices

Another major feature of our company:
The baking oven can be specially made according to the location of the customer's store, the surrounding environment, and the size of the store.

Hot selling Musashi gas wood stone fired bread oven pizza oven commercial bread baking from China supplier

Right elevation

Left elevation

Front elevation

Multiple Heating Methods

wood fire

gas fire

electric

gas wood combo

The professional Chefz's commercial pizza oven models combine all of the advantages of the traditional Italian wood-fired pizza oven, with the convenience of gas. The Chefz's commercial gas pizza oven burner is an electronically controlled, multi-gas
atmospheric burner, designed specifically for firing an Italian “wood” pizza oven. Two independent flame sources guarantee quick,
and uniform heating of the entire oven dome and floor. Pizza oven temperature is controlled electronically, giving the restaurant
owner and chef easy control over cooking temperatures. The digital display shows the target temp. and the actual oven temperature.

PRODUCT SPECIFICATIONS

Model	P Series
Application	Pizza Restaurant
Bake Capacity	12"X1PCs, 12"X2 PCs,12"X3 PCs,12"X4 PCs,12"X5 PCs
Inner Size	Diameter 80cm
External Size	100100210cm, 120120210cm, 140140210cm, 160160210cm, 190190210cm
Gas Consumption(m3/h)	5
Safety Device	Plasma Flameout Protection
Power	110V/220V/380V, 0.1kw
Heating Mode	gas/wood/combo/electricity
Gas Pipeline Interface	6"
Weight (KG)	300kg/600Kg/800kg/1200kg/1500kg
Inner Material	Furnace Top: Refractory Ceramic/ Floor: Special Dissolved Stone

What you can bake with our pizza oven?

pizza

bread

steak

chicken wings

lamb

all kinds of vegetables

Product packaging

Successful Project

SIMILAR PRODUCTS

FAQ

Q1:How do I know when the oven is ready for cooking?

A1: When the wood fire begins to slow down, the flame becomes more sluggish and the dome becomes a clear color, it is a sign that the initial combustion is complete and the oven temperature exceeds 250° C.

Q2: Is it easy to make pizza with wood fired ovens?
A2: Everyone who has tried to make pizza in a wood fired oven can verify that inserting the pizza, baking, rotating in the oven, and then removing it when cooked is an easy and pleasurable experience. Usually, the first two or three pizzas are not perfect, but the oven is very forgiving and you will be making pizzas like a pro in no time!

Q3:When should I fire the oven before cooking?
A3: If the oven is used regularly, say 2-4 times a month – it should only take 30-40 minutes to heat the ovens.

Q4: How is the oven floor made?
A4: The oven floor is made of a high-quality volcanic lava rock refractory material that guarantees more genuine and perfect cooking. In fact, the refractory floor releases accumulated heat gradually this cooking the food without burning it.

Q5: How should the oven dome be made?
A5: The ideal oven dome should be high with a low smoke exit. This can be achieved by keeping the oven opening small, so the hot air and smoke are forced to travel the course of the dome, heating it quickly and trapping heat in the dome. A high dome ensures that more heat remains trapped in the oven, allowing the oven to keep high temperatures and reducing the amount of wood needed to cook! All ovens Chefz follow this basic rule.

Q6: Why are foods tastier when they are cooked in a wood-fired oven?
A6: For 3 reasons:
* the wood imparts the great taste of tradition to the food, which is unmistakable, it is even possible to choose woods with
different scents to give foods a particularly delicate taste;
*in wood-fired ovens cooking temperature is uniform thus food is cooked evenly without undergoing sudden cooling;
*with wood-fired ovens, you can reach higher cooking temperatures suitable for cooking roasts and pizza.

Q7: How do I heat the oven?
A7: The dome of the oven heats the cooking surface. It is surprising but true! The cooking surface of the oven is heated by the refraction of heat from the oven dome, which immediately becomes hot and reflects heat downward heating the oven floor.

Q8: For how long does the oven need to remain fired?
A8: The more you use a wood fire oven, the less time it takes to start up before baking. For people using the oven every day, you will need about 15-20 minutes to heat the oven. Usually, the oven needs about 30-40 minutes of flame in order to reach temperatures high enough to make pizza.

Q9: What kind of wood should I use to fire my oven?
A9: All types of wood are good for firing the oven. However, we do not recommend using conifers (pine, spruce). In the rural tradition, the wood-burning oven was reserved for small cut wood, kindling, pruning, dead leaves, etc.

To start the fire a dry softwood kindling should be used and after about 5 minutes of burning slightly larger pieces of a hardwood should be added. Australia has an abundance of ironbark timber which is a great wood to use in a pizza oven. With most woods there is normally an option for a kiln-dried version, this is wood that as it says, has been kiln dried and removes a great deal of moisture from the wood. This creates a very dry wood which burns super efficiently and will create a fire that is hotter quicker than non-kiln dried. Kiln dried wood will cost more and expect to pay anywhere from 10%-30% more, but it is totally worth it.

Getting to temperatures of 500 degrees Celsius with kiln-dried wood can be expected in around 20 minutes!

Q10: Can your oven also work as a barbecue?
A10: Our ovens are also the best barbecues! Here is why: you can grill in an oven, but you cannot light a fire on the barbecue. The reason is simple: the oven is an efficient cooking machine and does not disperse heat, instead of using it all for the goodness of the barbecue.

Q11: Can I still cook in the oven the next morning?
A11: If the furnace is a refractory-type dome and is well insulated, just close the door and the next morning you will have a
temperature for the small bread and scones, cakes, legumes, etc.

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To: Eric Zhang

Meo Textile Clothing Co.LTD

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