Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
Upgrade to the Red Rock 100 and experience the joy of baking bread in a traditional wood fired stone oven.
Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100
vare #: 99586985

Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100

vare #: 99586985

NOK 71808

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Upgrade to the Red Rock 100 and experience the joy of baking bread in a traditional wood fired stone oven.
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Hva skiller seg ut

Authentic Wood-Fired
Captures the rich, smoky flavor essential for baking artisan bread, providing a traditional experience that enhances taste and texture unlike any electric oven.
Stone Baking Surface
Utilizes a high-quality stone surface that ensures even heat distribution, resulting in perfectly crusted loaves while retaining moisture for soft, fluffy interiors.
Bread Specific Design
Engineered exclusively for bread baking, the Red Rock 100 eliminates the common challenges faced in multipurpose ovens, ensuring optimal temperature and baking environment for bread enthusiasts.

Produkt detaljer

Shop Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100 online at a best price in Norway. 7392205414
  • Wood Fired, Stone Oven for Bread not Pizza! Red Rock 100Introducing the Red Rock 100, the innovative wood fired stone oven that is perfect for baking bread, not just pizza! With a diameter of 39 inches, this oven is specially designed for big families, restaurants, and professionals who want to elevate their baking game.The Red Rock 100, also known as the PRO 100, offers the unique opportunity to bake 5 pizzas or 7 loaves of bread at the same time. This makes it the perfect choice for those who want to cater to a large group of people or simply want to save time in the kitchen.But what sets the Red Rock 100 apart is its easy installation process. With no construction work required, this oven can be set up in just 20 minutes, allowing you to start baking delicious bread in no time.Don't settle for a regular pizza oven, upgrade to the Red Rock 100 and experience the joy of baking bread in a traditional wood fired stone oven. Get yours today and take your baking to the next level!
DrivstofftypeWood, Charcoal
Housing materialStone
Interior materialStone
MerkeWppo
Rec plasseringUtendørs
Høyde24 in (61 cm)
Vekt520 lb (235.87 kg)
Rec. brukCommercial, Residential
Fargerød
ModellRed Rock 100
Has nrtl listing certificationn

Who Should Buy?

Suitable For
  • Baking entusiaster

    Ideal for home bakers seeking to create artisanal bread with a traditional method and unique flavor profiles.

  • Culinary Artists

    Perfect for chefs and restaurateurs wanting to offer specialty bread, adding a unique selling point to their menu.

  • Outdoor Gatherings

    Great for hosting outdoor events where freshly baked bread can be a centerpiece, enhancing social experiences.

Not Suitable For
  • Pizza Lovers

    Not suitable for those primarily interested in making pizza, as its design is focused on bread baking.

  • Space-Constrained Users

    Individuals or families with limited outdoor space may find this oven too large or impractical for use.

  • Anledning bakere

    Not ideal for infrequent bakers who may prefer smaller or more versatile ovens that accommodate various cooking needs.

PRODUKTBESKRIVELSE

Har du noen spørsmål? Chat med oss

Spørsmål og svar for kunde

  • spørsmål: How long does it take to set up the Red Rock 100?

    svar: It can be assembled and ready to use within just 20 minutes.
  • spørsmål: How much can the Red Rock 100 cook at once?

    svar: It can cook 5 medium pizzas or 7 loaves of bread at the same time.
  • spørsmål: Does the oven require additional wood often?

    svar: No, it can retain heat for up to 4 hours without the need for adding more wood.

Wppo Outdoor Pizza Ovens Editorial Review

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