Duck Oven
The Beech Duck Oven recreates the essence and unique cooking ability of a traditional Peking duck oven. The magic of this style of cooking lies in the ability to produce succulent roast meat encased in delicious crisp skin. We have applied our extensive experience in re-engineering traditional culinary techniques to bring this cooking style into the modern display kitchen.
The duck oven is similar in construction to our range of round stone hearth ovens, however, it is taller, with a higher door and internal ceiling rails to hang the product. We have incorporated a gas system for convenience, while retaining the ability to use wood fire for flavour enhancement and visual appeal. An adjustable oven door ensures a consistent even temperature is maintained inside the oven at all times.
When not used for roasting ducks the water filled drip trays can be removed allowing other dishes, such as pizza, to be cooked on the stone hearth floor. All duck ovens include an internal spot light and viewing windows can be added on request, allowing this duck oven to take centre stage in your restaurant.
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.
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.
| MODEL MM Internal | FT External | Duck Capacity (approx) |
| DCK0850-1000 | 4 | 6 |
| DCK0900-1000 | 4 | 6 |
| DCK1100-1000 | 4.5 | 8 |
| DCK1300-1000 | 5 | 10 |
| DCK1500-1000 | 6 | 12 |
| DCK1800-1000 | 7 | 16 |
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 oven reheats to operational temperature in approximately 1-2 hours depending on usage conditions.
Please note that we always recommend that the sliding door be positioned correctly in the oven mouth when pre-heating the oven.
The duck ovens are designed to be gas fired internally with a wood/charcoal fired to be placed in the grate at oven mouth for additional smoked flavour. A wood fired oven will use approximately 1 plastic milk case 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.
The ovens are typically full gas fired with the option of a wood fire at the mouth of the oven for additional flavour and ambiance. All gas systems used in Beech Ovens are thermostatically controlled and include a digital temperature read out.
The performance of any stone hearth oven can be measured by the mass/weight of the dome roof and its height above the floor. The weight of the ceramic in the oven roof is referred to as the thermal mass. The closer this thermal mass is to the floor, the more efficiently heat is transferred to the cooking surface and food.
Beech ovens have the lowest ceiling height and at least twice the thermal mass of its nearest competitor and almost 3 times the thermal mass of most light weight modular ovens!
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.
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.
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.
