You Ask, We Answer!
CHOOSING AN OVEN
Why a brick oven?
We offer true brick ovens because of their exceptional performance and durability:
- 25% faster heat-up time
- 50% better heat retention
- Superior natural convection
- 100% organic materials
Learn more about why our ovens are more than just a pizza oven at Our Difference.
How do I know which oven is right for me?
The process of choosing an oven relies heavily on what you will be using the oven for, such as for business or personal/residential, and what you see yourself cooking in it. If you're unsure, or if you have any questions, please feel free to call or email us, we are always here to help.
What is the difference between pizza ovens vs. brick ovens?
A pizza oven has thin walls possibly made of metal, a thin floor, and limited insulation. You will often feel the heat come through the dome and they don't work well once the fire has died down. They will heat-up very fast (in about 1 hour) but will also cool off fairly fast, within 24 to 36 hours at best. They're great for making pizzas and with the residual heat, you can possibly bake some bread or roast a chicken.
A true brick oven like the ones we offer have thick walls (3.25" to 6") and are very well insulated. You won't feel the heat come through the dome, even when fired at 1000° F, and they will continue to cook for days, even when the fire has died down or been removed.
True brick ovens will take a little longer to heat-up, about 1.5 to 2 hours, but the residential ovens will take up to 5 days to cool off, and the commercial ovens can take up to 7 days to cool completely off. With the longer cool-off times, you can cook for 3 to 4 days after the fire has been removed; from baking multiple batches of bread, roasting meats or vegetables, grilling, smoking, or dehydrating. There is no limit to what you can do.
Do you have a showroom?
Yes we do! Our showroom is conveniently located in Dallas, Texas at Interstate I-635 East and Skillman St. Feel free to call or email us and make an appointment to stop by and see the ovens in person! Our physical address:
9758 Skillman Street, Dallas, TX 75243.
What else do I need for my oven?
We have a deluxe tool set that provides you with everything you need to cook in our brick ovens, but you can also purchase individual items and tools as needed. Please visit our Accessories page and our blog post on a few details that make all the difference.
What is included in the brick oven kit?
- The floor of the oven, made of extruded heavy-duty 100% natural refractory clay tiles that can handle over 2400° F and are extremely durable
- Hand-laid, fully bricked oven dome covered with refractory concrete that is reinforced with stainless steel fibers
- Brick entry archway
- Dome thermometer with 16" probe to read the core temperature
- Flue connector with damper
- Hinge-mounted cast iron door with peephole
- Insulated door: a unique feature that allows you to cook with a closed door while retaining all the heat and steam
- Dome insulation: our ovens come standard with 3" ceramic fiber blanket. It is the highest and safest insulation available on the market and is quick and easy to install. Don't settle for the complicated, hard to install vermiculite to save a few extra bucks!
- Gantry dome support
- Assembly refractory clay
- Complete assembly instructions with pictures
- UL certification plate unique to your oven
What if I just want to purchase parts of the oven?
We can sell each part individually, though our kits are put together with the customer’s every need in mind.
How can I customize my oven?
We hand-craft our ovens, trailers, and carts to suit your needs and desires. We can customize the outside finish, the color of the trailer or cart, etc. The possibilities are endless, it's simply a matter of speaking to us about your preferences.
What if I don't like wood - do you offer gas ovens?
Yes! We offer a gas conversion for our residential and commercial ovens. For maximum performance and safety, the gas burner and temperature controller are UL Certified.
What if I live in a state with extreme cold/hot temperatures?
The materials used in our ovens are designed to withstand temperatures up to 2,200°F/1,250°C and are also frost-proof. They can be installed in areas where the outside temperatures drop below freezing. Thanks to the quality of our materials, your oven will last for generations.
MATERIALS, CONSTRUCTION, SAFETY & WARRANTY
Who makes our ovens?
Bread Stone Ovens Company is the exclusive distributor of Four Grand-Mere ovens in the United States.
Who is Four Grand-Mere?
Four Grand-Mere is a French company based in the Voge Mountains. They offer traditional wood-fired brick ovens. Started in 1979, their team of artisans build wood-fired ovens with hand-laid, true refractory bricks, using only the highest quality natural materials. As a food industry professional, Antoine Cantarel was so impressed with Four Grand-Mere ovens that he decided to import and distribute "true" wood-fired brick ovens to food industry professionals and home gourmet chefs in the United States.
Where is my ovens shipped from?
Our wood-fired brick ovens are shipped from our warehouse in Dallas, TX to your location anywhere in the world. Our physical address is 9758 Skillman Street, Dallas, Texas.
Are all brick ovens created equal?
There are many types of brick ovens built with various materials, and they make a difference to the end result. The materials we use for our ovens are:
- All-natural organic refractory bricks
- Hi-density vibrated refractory concrete
- Stainless steel fibers
- Refractory grout
- All-natural organic clay
Are all fire bricks the same?No, there are cold-pressed bricks and extruded fire bricks.
Why use all-natural 100% organic bricks?
All food should be prepared and cooked in, or on, food-grade certified equipment. Not only is refractory clay safer to cook food directly on, it is also known for its resistance to thermal shock and exceptional thermal characteristics. The fully bricked dome makes our oven 25% more efficient than a regular concrete dome.
What is a UL Testing Certificate?
Underwriters Laboratories or "UL", NSF International and the American National Standards Institute (ANSI) are independent safety certification organizations that determined industry standards for product safety and performance. UL, NSF and ANSI are nationally recognized and approved by the federal government. Bread Stone Ovens Co. voluntarily submits our ovens for UL and NSF testing to guarantee the quality, safety, performance and simplicity of installation for your oven. All of the Four Grand-Mere wood-fired ovens offered on our website have been tested by OMNI-Testing Laboratories and listed to UL 2162-2001, UL 737-2011, ULC-S627-00, and NSF ANSI 4-2007e (Report Number: 508-D-01-2). Please contact us for more details on our list of certified ovens.
What is the warranty on your ovens?
We offer a 10-year limited warranty on our residential ovens, and a 3-year limited warranty on our commercial ovens and trailer-mounted ovens, though we build our ovens to last a lifetime.
PURCHASE & DELIVERY
Ok, I'm ready to purchase but I want to know the final price with shipping?
Please call or email us for a final estimate. We will need your zip code to calculate the shipping cost. The final price will also include any options you select (tool kit, tile finish, etc.).
Do you only deliver inside the U.S.?
We deliver to all 50 states in the U.S. and to Canada, but we can ship anywhere in the world. Feel free to call or email us for a shipping quote.
What if I have a question about my oven after purchase?
Even after purchase, we are happy to help with any questions or concerns you may have, as we understand there is a lot to know about brick ovens.
ASSEMBLY, INSTALLATION & DISASSEMBLY
Is installation included?
Our kits are modular ovens designed to be assembled on-site. Every single piece of our ovens is designed to fit through regular 36" door openings. Our turnkey solution offers a fully-assembled oven, ready to be fired.
How do I install my ovens?
I'm not much of a handyman. Can I install the oven myself?Yes, you can!
There is no cladding, no cutting, no drilling, and no mortar required. All the components are pre-cut to simply fit together. The dome is a tongue and groove system, making it extremely easy to assemble. The assembly time is very short, 2 to 4 hours depending on the size of your oven, even for those with no experience. The customization of your oven and the type of finish you chose may be the most time consuming part. We provide detailed instructions for assembly.
Are the ovens DIY assembly only?
Certainly not, every oven in stock can be assembled by us at our warehouse, and delivered ready to install.
How long does it take to build & customize a turnkey oven?
It takes 2 to 6 weeks for us to custom build your oven. We keep most types of finishing materials in stock. Special order materials may take a little longer, but don't worry, we will get you cooking as soon as possible!
Can I take my oven apart if I have to move?
Our ovens are designed for very easy assembly. The dome has a tongue and groove system, and the floor tiles are pre-cut. The provided natural clay is the only thing required to assemble the oven. The clay is non-binding so the oven can easily be taken apart and moved to a new location. We also offer a turnkey solution where the oven is fully assembled on a heavy-duty metal cart that can easily be moved as needed.
HEATING UP A WOOD-FIRED OVEN & HEAT RETENTION
What is "heat-up time"?
Heat-up time is the time it takes for your oven to get to the desired temperature using wood or gas.
How long does it take to heat up a wood-fired oven?
It can take 1 ½ hours to reach 700-800°F, depending on how you fire up the oven, external temperature, etc.
What should I know about heat-up time?
Air Temperature: Most of the oven manufacturers measure the heat-up time by placing a thermometer inside the cooking chamber. This method will give you the temperature of the air inside the cooking chamber, just like the gas/electric oven in your kitchen. While that may sound great, it is a poor way of measuring the temperature in a brick oven. In a brick oven, the fire and the heat are absorbed by the masonry materials (brick or concrete) which are then returned to the food, making the air temperature irrelevant. For example, your thermometer may show 600° F, but if you let the fire die down or open the door, this type of thermometer may show a drop to 200° F or less, depending on the temperature outside of the oven.
Core Temperature: We use a 16" probe thermometer that measures the temperature 2" into the thickness of the dome. This is called core temperature, or stable temperature. If the thermometer shows 600° F, you can open the door, let the fire die down, or even remove the fire altogether, and the oven will remain at 600° F for hours. This is why it is a superior way of measuring the temperature; it is accurate, which is what you need when cooking.
Total Heat-Up Time: Some oven companies on the market list 20 or 30 minutes as the heat-up time. Though it sounds good, simply ask them how many pizzas can be cooked after that short of a fire and they will tell you: one pizza. After that you will have to continue heating the oven before cooking more pizzas or any other foods. Our ovens take anywhere from 1-3 hours to heat up, but once they are heated they can retain their heat for several days.
How does the oven retain heat?
- All of the materials we use have some form of heat retention (refractory brick and concrete)
- Shape of the dome: the low-dome design ensures uniform cooking, as the dome is close to the food and provides superior natural convection
- Insulated door: a unique feature that allows you to cook with a closed door while retaining all of the heat and steam
- Oven floor, walls, and dome: in addition to the refractory brick and/or concrete, our ovens are built with 4" floor insulation, 3" wall insulation, and 5" insulation over the top of the dome.
How long will my oven stay hot?
Depending on the size of your oven and how you fire it up, it can take up to 6 days to completely cool off, making our ovens extremely energy efficient.
USING A WOOD-FIRED OVEN
What kind of wood should I use?
You can use any, but preferably wood that has little to no sap. For more information on our favorite wood for wood-fired ovens, see this blog post.
Where do I start the fire in my oven?
The fire must be started in the middle of the oven. Once the oven reaches the desired temperature and you are ready to cook, simply push the fire to one side of the dome to make space for cooking.
What can I cook in my oven?
Our ovens are made for versatility; you can make a true Neapolitan pizza in 60 seconds, bake bread, pies, and cakes, grill, smoke, roast, slow cook, and even dehydrate. See our blog for recipes and tips.
How hot can it get inside the oven?
You can bring the oven to over 1,200°F if you would like, but in most cases food will instantly burn above 1,000°F.
Is the oven cool enough to touch on the outside?
Yes, we use quality insulation materials to ensure our oven is cool to the touch, and family safe.
What is the proper maintenance of a brick oven?
Once the oven has been cured there is no maintenance. If you go for an extensive period of time without using the oven you may want to make a small fire the day before you plan to use it; this will help remove any moisture that may have accumulated.
How often should I clean my oven?Only sweeping the ashes is needed to keep your oven clean. Because of the high temperatures used, our ovens are self-cleaning; everything from meat fat to melted cheese will simply burn off.