The Café-PA

WOOD FIRED

Exterior Diameter: 48¼" x 44¼"
Height: 72"
Weight: 2,500 lbs.
Interior Diameter: 35"
Oven Entrance Opening: 20"W x 9½"H
Clearance to Combustible Sidewalls: 1"

Pizza Capacities:
8" Pizzas: 3-4
12" Pizzas: 2-3

Additional images

  • Rollover to See the Stainless Steel Version
  • Rollover to See the Copper Version
  • Rollover to See the Black Steel Version
The Café;-PA
The Café-PA Diagram


New York MEA No.: 207-98E

Gas Requirements:
N/A)

Electrical Requirements:
N/A

Ovens come standard with:

  • Factory finished stainless steel top with black bottom
  • Mechanical Temperature Gauge (0-1,000F Range)
  • Cast Aluminum door with Teflon handles
  • Black granite shelf
  • S/S Hood cover
  • S/S Shelf apron
  • S/S Flue adapter
  • Stainless pizza peel
  • Black perforated grill (Optional three tier shelf available)
  • 5 year limited warranty

Custom options and finishes available

Dial Temperature Gauge
Dial Temperature Gauge

Granite Shelf & S/S Apron
Granite Shelf & S/S Apron

The Café-PA
Wood-Fired Pre-Assembled Oven

The Café-PA contains all the same high quality features and components as the Model 90-PA. In addition, The Café-PA has a sleek stainless steel and black steel enclosure. The body parts are a cast 4 to 6 inch thick dense, high temperature refractory material with an 80% alumina content and additional special additives which stop deterioration from acids emitted by wood combustion. The Café-PA is U.L. listed for installation with a 1-inch side clearance to combustible materials.

The steel support frame and enclosure are constructed of heavy gauge welded tube steel and angle iron members. All precisely fabricated and attractively designed. The void area between the cast oven body and steel circular enclosure is entirely filled with 4 to 20 inches of a hardened lightweight insulation mixture, which forms a secondary molded body. The combination of our thick cast refractory body and an outer insulation shell maximizes the thermal mass or heat storage capacity of the oven which allows for an extremely efficient oven that cooks at even non fluctuating temperatures. The temperature probe is placed 3½" into the dome or top of the oven in lieu of on the floor in order to avoid temperature readout fluctuations caused by food items placed on the floor.

The hearth floor tiles, "Pierre de Boulanger" (Bakers Tiles), which are used in industrial bread baking ovens all across Europe, are refractory material pressed at 8,500 p.s.i. and kiln fired at 2,800 degrees which ceramitizes the material to create a hard and extremely durable tile. Both the body pieces and floor tiles are cast and assembled individually which allows for continuous joints throughout the entire oven. This greatly reduces the possibility of stress cracks due to normal heat expansion and contraction. In addition this allows the ovens to be serviceable which extends their usable life.