Traditional Wooden Gas Pizza Oven Mobile Oven 9x28" Pizza Capacity

Q: What deck temperature does the MTF110 reach?

A: Stone deck reaches temperatures suitable for Neapolitan pizza baking, typically 400–480°C depending on burner setting and preheat duration. Deck thermometer or infrared gun required for accurate monitoring. Temperature stability improves after 45–60 minute preheat cycle.

Q: Does this oven use stone or steel baking surface?

A: The baking surface is traditional stone deck with refractory base material. Stone provides thermal mass for even heat distribution and moisture absorption during baking. Steel construction is limited to the outer housing and chassis.

Q: Can the oven operate on both LPG and natural gas?

A: Yes, the 16 kW burner assembly accepts LPG at 1.030 kg/h consumption or natural gas (G20) at 1.690 m³/h. Conversion requires burner jet replacement and pressure regulator adjustment. Gas engineer must verify supply pressure and flow rate for dual-fuel setup.

Q: What is the maximum pizza diameter per deck position?

A: Each of the nine positions accommodates a 28-inch pizza. Total deck area is 141 cm × 161 cm external dimension with usable baking surface slightly smaller. Operators typically use 26–28 inch bases to allow airflow and peel access.

Q: Is the oven single-deck or multi-deck configuration?

A: The MTF110 is a single-deck design with one stone baking surface. The nine-pizza capacity refers to simultaneous placement on that single deck. Multi-deck operation would require stacking separate oven units or specifying a different model series.