The Origin of God's Ovens
We are a professional team with extensive experience in kitchen workflow design and backgrounds in the food and beverage industry. For many years, we have personally used professional wood-fired ovens to bake pizzas.
In seeking a healthier and more environmentally friendly method of production, we conducted research on various types of restaurants, mobile pizza truck operators, and barbecue restaurants that use large ovens.
We found that the air pollution resulting from the use of high-temperature environments such as wood and charcoal fires cause serious occupational injuries to the human body. These methods not only do not meet the requirements of environmental protection, but also do not conform to the concept of healthy eating. The Perfect Solution to Traditional Oven Defects In most restaurants, only a few professional establishments are equipped with brick ovens, because they are bulky, expensive, and have a high operating threshold.
Traditional open-flame oven cooking methods can produce a high-temperature environment for a long time, which can easily oil fumes and incomplete combustion, causing carbon buildups and imposing a burden on the human body. At the same time, it also consumes a lot of energy and is not easy to clean.
Therefore, we have targeted this most challenging cooking equipment, optimized various problems of traditional ovens, and created a safe, energy-saving, fast, and easy-to-operate oven that is not limited by space, time, weight, and energy consumption while also taking care of the operator's health.
The top/fireball burner surface is stable at 500℃ to 600℃, and the highest temperature of the bottom plate can reach 400℃ to 430℃. Even after using it for several hours, the outer shell is only 45℃ to 55℃, which is not hot to the touch. Pyramidal inner structure Patented insulation technology ensures safer usage. The internal components and back panel of the oven door are made of mirror- finished stainless steel, which utilizes a pyramid－like angle of approximately 53 degrees to reflect far-infrared light, achieving efficient & comprehensive heat aggregation &retention, removing unwanted food odors, and preserving the original flavor and moisture of food.
Double Inclined Guide Plate Design
When igniting, the burner comes into contact
with air and water vapor. Through the
second inclined guide plate, the radiant
heat released by the burner is compressed
inwardly, and supply oxygen in the air as
an auxiliary fuel for the third combustion.
At the same time, a small amount of heat is discharged through the first guide plate to the upper exhaust hole, achieving high-efficiency heat storage, energy-saving, and reducing carbon accumulation. The operator will not feel unbearable high temperatures when using the oven.