Model 90-Due

Wood Fired Oven

Exterior dimensions – 60” x 44”
Interior dimensions – 52” x 32” (Oval)
Oven entrance opening: 22 ½” – 9 ¾”
Clearance to combustible sidewalls: 1 inch
Weight: 3500 lb

Pizza Capacities:

  • 12” Pizzas: 4-5 / 16” Pizzas: 2-3

Fuel Options:

  • 90-Due’-PA – Wood Fired (No utilities required)
  • 90-Due’-PAG – Gas Fired
  • 90-Due’-PAGW – Gas/Wood Fired

Utilities Required:

  • 115,000 BTU – 7” W.C. – LP GAS 10” (for PAG and PAGW only)
  • 3/4” female NPT Gas Inlet (for PAG and PAGW only)
  • 120 VAC/ 3 AMP electrical connection

Utilities Required:

  • 120VAC/ 3 AMP electrical connection
  • 115,000 BTU Natural Gas or Propane (LP)
  • Gas Inlet 3/4” female NPT (For PAG and PAGW only)

Total Weight 3,500 lbs

Fuel Type

Venting Requirements
Direct connection to a power ventilated ETL/UL listed
grease duct rated chimney or ETL/UL listed Type 1
exhaust hood.

Ovens come standard with:

  • Factory finished black powder coat paint
  • Digital thermometer controller
  • Heavy duty gas burner system with ceramic fire logs
  • Cast aluminum door with Teflon handles
  • Granite shelf
  • Hood cover (stainless or copper trim)
  • Stainless steel pizza peel
  • 5 year limited warranty on refractory
  • 1 year limited warranty on gas / electrical


New York MEA No.: 207-98E



90-DUE-PA Wood Fired Pre-Assembled Oven

The 90-Due’ is a medium capacity oven that features an oval shaped cast body which is ideal for spaces that have limited depth. A curved and domed oval interior allows for optimal convection unlike rectangular or square shaped interiors.

The Model 90-Due’ features a cast body 4 to 6 inches thick using a dense high temperature refractory material with 80% alumina content and additional special additives which stop deterioration from acids emitted by wood combustion. Between the cast oven body and steel outer enclosure is a hardened lightweight insulation mixture (4 to 20 inches thick), which forms a secondary molded body. Our thick cast refractory body and an outer insulation shell maximizes the thermal mass (heat storage) capacity of the oven which allows for an extremely efficient oven that cooks at even non fluctuating temperatures.

A temperature probe is placed 3 ½” into the dome of the oven instead of under the cooking floor to avoid temperature readout fluctuations caused by food items.

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.


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