Products

Our round ovens are available in a variety of standard sizes ranging from 900mm Internal Diameter (ID) to 1800mm ID, or as custom made models in any shape or size.

We offer 2 sizes of small rectangular oven:
REC0850 – Internal floor area measuring 850mm x 850mm (External 1100mm x 1200mm)
REC0700 – Internal floor area measuring 700mm x 700mm (External 950mm x 1050mm)

The standard rectangular grill oven is 1250mm x 850mm internally and with insulation and air gap is 1600mm x 1235mm externally. However this oven can be built to almost any size requested with two, three or more doors, one of which may include a slide-in char grill assembly.

Our smallest duck oven is based on our REC0850 oven model and our round duck ovens are available in a variety of standard sizes ranging from 900 mm Internal Diameter (ID) to 1800 mm ID, or as custom made models in any shape or size.

Our rotisseries are all custom made to order, just tell us your requirements and we will design the perfect rotisserie oven for you.

We offer a variety of churrasco units with standard sizes ranging from 900mm (35.4") – 1800mm (70.9") wide.

Round Oven

The 1300 oven can cook up to 12 x 10" pizzas at the one time producing over 100 pizzas per hour cooking a typical pizza in 4-6 minutes. Please see the table below for approximate oven capacity details.

Small Rectangular Oven

The REC0850 oven can cook up to 4 x 10" pizzas at the one time producing over 35 pizzas per hour cooking a typical pizza in 4-6 minutes. Please see the table below for approximate oven capacity details.

Rectangular Grill Oven

The RGO1250 oven can cook up to 4 x 10" pizzas at the one time producing over 35 pizzas per hour cooking a typical pizza in 4-6 minutes.

The char grill has a cooking surface of approx 525mm x 700mm

Please see the table below for approximate oven capacity details.

Duck Oven

The 1300 duck oven can cook up to 10 ducks at the one time, cooking time approx 50-60 minutes. Please see the table below for approximate oven capacity details.

Rotisserie

Capacity of the rotisserie will depend on the size of the oven and your cooking requirements. A large rotisserie will easily cook an 18kg lamb in less than 4 hours, and the result is mouth-wateringly succulent! A smaller rotisserie suited to poultry and smaller cuts of meat will cook 3 chickens in approx 30 minutes.

Churrasco

Each churrasco model will have a different number of cooking swords/skewers. The 1200mm wide churrasco (CHG1200-1000) will have 9 swords that rotate and cook with another 5 on the third tier that rest. Please see the below table for more detailed information.

In round and rectangular ovens the food is cooked in a single chamber and on the same surface as the fire (the stone hearth). Aside from pizza the oven can also be used to cook a wide variety of food including foccacias, flat breads, roasts, pies and basically anything that can be cooked in a traditional oven. For a free cooking in stone hearth ovens demonstration video please contact our sales team.

The rectangular grill oven incorporates a char grill and most of our customers multi-task these ovens for a vast array of cooking duties; steaks, chicken breasts, fish & prawns can be cooked on the grill or in skillets, whilst all other baking is carried out on the other side opening using skillets for cooking small dishes and croc pots for soups.

In duck ovens the ducks are positioned on twin hanging rails on the roof of the oven. When not used for roasting ducks the stainless drip tray can be removed and the oven floor can also be used to cook a wide variety of food including pizza, flat breads, roasts, pies and basically anything that can be cooked in a traditional oven.

The rotisserie is an integral part of the oven chamber and is enclosed by glass paneled doors which allow for maximum display of the cooking product. By locating the rotisserie inside the oven, moisture is retained and there is no drying out as the meat bastes in its own juices. The intense heat inside the oven results in meat that cooks evenly and is tender and tasty.

With the churrasco the cooking process involves a mechanical rotation of a series of swords over a bed of hot coals or gas burners. The intense temperature from the lower heat zone results in meat that cooks evenly and is tender and tasty as it slowly bastes in its own juices. Larger pieces of meat can be removed and carved several times during the cooking process depending on the chef’s cooking method.

The oven reheats to operational temperature in approximately 1-2 hours depending on usage conditions.

Please note that we always recommend that the supplied plug/sliding door be positioned correctly in the oven mouth when pre-heating the oven.

A wood fired oven will use approximately 2 plastic milk cases of timber per day or 1 cubic meter of timber per fortnight. Beech recommend the use of good quality, untreated hardwood as it has a better heating ability and less ash remains.

Please refer to Wood Burning Characteristics for further information.

Stone hearth ovens can operate on wood only, combination wood and gas backup or full gas. All gas systems used in Beech Ovens are thermostatically controlled and include a digital temperature read out.

We offer 2 types of burners including the optional spectacular display burner for added visual enhancement. Please note that the display burner is not compatible with wood burning ovens, please see our Gas Pack Components document or contact our sales team for further advice on how to get the best results from your Beech Oven.

Beech can organise to ship or airfreight ovens anywhere in the world. On request we can organise a contractor to install the oven for you or alternatively or we can supply a full installation and operation video so that you can install the oven yourself.

Please refer to the REC-RND-RGO Installation & Operation Manual for further information.

Round Oven / Duck Oven / Rotisserie

The oven will arrive with a mild steel shell and comes without an architectural finish. Once in position and insulated with the supplied material it will require some form of firecheck (fire rated material) surround. The kitchen subcontractor is normally responsible for an architectural wall around the oven. Please refer to our Façade Guide document for construction details. If you have questions regarding the oven façade please contact our technical support team.

Small Rectangular Oven

This oven is available with a stainless steel façade so they can be installed without a further architectural finish if required. A cost saving can be made if the stainless steel cladding is not required and the client is able to source a less expensive external finish. The client is welcome to purchase the oven without the cladding and then finish the oven in a style that suits their interior design. Please refer to our Façade Guide document for construction details.

Rectangular Grill Oven

The client has the option of building their own façade, selecting from our standard designs or use our custom design service to design whatever suits. The colours and finishes are unlimited and can be designed to meet your exact requirements, please visit our rectangular oven photo gallery to see previous examples. If the client wishes to purchase the oven without the cladding and then finish the oven in a style that suits their interior design. Please refer to our Façade Guide document for construction details.

Churrasco

The standard Beech churrasco is supplied with a stainless steel finish, however a variety of alternate façades are available. We could for example supply the unit in any painted colour you choose, or apply an 'old world' black metal or textured stainless finish.

It is the purchaser's responsibility to install the ductwork for the oven. We are able to provide standard duct dimensions however all design and construction must be carried out in accordance with local authority regulations. The exhaust is best in a dedicated system. The airflow should be no less than 700 litres per second or 1000 litres per second for multi-door ovens. It is critical that the oven ductwork be installed in accordance with local regulations. Beech Ovens advice regarding possible exhaust design options can be found in the Venting Requirements section of this web site.

Balancing air pressure systems around the oven is absolutely critical for successful functioning of stone hearth ovens. Heating problems and gas flame blowdown due to unbalanced kitchens, strong winds or unbalanced return air for exhausts or air conditioning systems are critical installation issues which in no way reflect upon the quality or ability of the oven itself. Beech Ovens take no responsibility for poor performance due to external factors impacting on the oven, however we are very willing to assist with information or advice which will enable you to correct such difficulties. Please contact Beech Technical Support for further assistance.