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Introduction | Fire Deck Series Ovens Part 1

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Published on Mar 12, 2018

Welcome to our Wood Stone Test Kitchen. In this 10-part instructional video series, Chef Mike shares important keys to successful operation of your Wood Stone Fire Deck Series Oven. His focus is specifically on high production of ten-to-eleven-inch pies for the fast casual market segment. This same information is very relevant to all of you Wood Stone Fire Deck oven owners who produce pizza, apps and entrees in the oven at the same time.

Chef Mike demonstrates how to heat up the oven properly in the morning, followed by basic pizza rotation strategies for ensuring consistent pizza (without overheating the oven). Finally, he focuses on daily and periodic Best Practices to “keep your oven happy and healthy and ready for more pizza at all times.”

Wood Stone Corporation has been manufacturing stone hearth and specialty commercial cooking equipment for the foodservice industry since 1990. We are the proven and trusted industry leader in stone hearth ovens and it is our goal to provide educational material to help you be successful with your Wood Stone oven and maximize its potential to ensure you get the best ROI.

One oven, unlimited menu.

Discover what’s new and stay connected with us on Instagram @woodstoneovens or visit us at: http://woodstone-corp.com/.

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