I've personally used them quite a number of times for making a variety of different types of pizzas. They will operate at temperatures up to 1,000F (determined by hand held IR thermometer) when wood or coal fired so they're no slouch in the temperature department. Depending upon the model, the stone hearth is massively thick too so there is never an issue with latent heat in the deck. The only down side to these ovens is that some operators insist upon operating them at 450 to 500F for making a traditional American type of pizza, they do a great job, but what a waste of a great potential in the oven. My own preference is for one that is both gas fired and wood or coal/anthracite as this allows the oven to be idled to 300-350F overnight and quickly brought back up to baking temperature in 2-hours or a little less. Only once did I work with a 100% wood fired version, never again! I took two days to bring it up to baking temperature from cold and you have to constantly feed it, then in the morning it took about four hours to bring it back up to baking temperature. Remember, with these ovens, due t their massive deck you have to rebuild the latent heat in the deck before you are ready to bake, and if you let the oven cool down that can take time. You will also need to make sure your insurance will cover a wood or coal fired oven in your store, and if you rent make sure your lease will allow this type of an oven too, lastly, don't forget to check on any applicable codes regulating coal or wood fired ovens.......so many things t think about.
Tom Lehmann/The Dough Doctor
