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Best Source For Replacement Stones?

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can anyone here recommend a great source for replacement stones for stone-deck ovens and is there a composite that the pros prefer? i have heard that rokite and transite ht are among the best - any thoughts? also, what thickness yields the best results?

i spoke to a baker of 30+ years experience and he recommended that i also add a layer of common bricks to the top of the deck stones - just lay them on top. he said that this produces a greater heat and does wonders for recovery time. has anyone hear ever heard of this?

you input is very much appreciated,

robert
 
no one? then can those here using a deck ovens tell me what sort of stones they are using in them? is anyone here using deck ovens withouts stones, i.e., just baking pies on the steel deck?

thanks very much,

robert
 
I’d check with the manufacturer first, then maybe check with a fire brick supplier. We have both types of ovens and there is a slight variation in the golden brown color of the crust, but the product is still great.
Also, keep your stones clean… it makes a huge difference
 
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