Precision fit. Better results.
The baking stone conversion kit that converts the oven you already own
It's a kit — not just a stone. Convert your existing commercial oven into a stone oven, with no new equipment.
- A supplier, not a manufacturer
- Compatibility reviewed before you buy
- Your sizing kept on file
The problem
The two wrong answers
An operator who wants stone-baked items on the menu is usually offered two ways to get them — and both spend money on the wrong problem.
Wrong answer 01
Buy another oven
Capital, floor space, ventilation, installation, and training committed to a category nobody has proven yet.
Wrong answer 02
Buy a loose stone off a shelf
A stone that is the wrong size, the wrong thickness, or that blocks necessary airflow is money spent on a new problem, discovered during service.
The oven is already on the floor. It just isn't finished.
Commercial kitchens
Restaurants, pizzerias, bakeries, hotels, and institutional kitchens: conversions start with a compatibility review, so sizing risk is removed before money is spent.
Explore commercial conversionsHome ovens and grills
Bring true stone-baked cooking to the oven or grill you already have — standard sizes or the same commercial-grade stone custom cut to your dimensions.
Shop residentialThe process
How a conversion happens
Send your oven details
Your oven brand and model, photographs, internal dimensions, required thickness, and intended menu use.
Compatibility is reviewed
A consultant returns a recommendation, confirmed pricing, delivery cost, and estimated delivery time.
Approve the quote
Nothing is charged until you approve it. Your sizing stays on file from this point on.
Install and first use
Start from a cold oven, bring the oven up with the stone inside, and allow 30 to 45 minutes before loading.
The full first-use and warm-up procedure ships with every kit and is published infirst use and warm-up.
What's in the kit — all ten items
The kit converts one oven and combines the physical tools with the menu and methods work in one offer.
The stones
2 × commercial oven stones
Sized to your oven and confirmed during the compatibility review
1 × residential-grade stone
Compare commercial and residential quality directly, side by side
The production tools
2 × perforated pizza pans
1 × wooden oven paddle (peel)
1 × French rolling pin
2 × pizza cutters
The chef's work
A stone-oven menu
A menu of items cooked on a stone oven
The improvement list
Items that show significant improvement when cooked on a stone
Recipe and methods book
Created by an executive chef experienced in intercontinental cuisine
Menu-engineering analysis
A current analysis of your establishment's menu, including cross-utilized ingredients
Physical contents vary by configuration — commercial, residential, BBQ, and custom orders. Published contents are always stated for the specific configuration being offered.
The two-stone chamber
Two stones: a baking chamber, not just a bigger deck
The commercial kit contains two stones for a specific reason. One goes on the bottom rack as the cooking surface; the second goes on the rack immediately above the food, acting as a ceiling that turns heat back down onto the product — a baking chamber inside a standard oven, on the same principle as a purpose-built deck oven, assembled from equipment you already own. Two stones also roughly double the stored energy and radiating surface inside the cavity, narrowing the front-to-back difference so substantially that most operators stop rotating pans for the items they run on the deck.
- Bottom stone — the cooking surface
- Top stone — a ceiling that turns heat back down
- A deck oven, from equipment you already own
What to expect during service
The first figure is a warm-up procedure; the other two are informed estimates, not measured specifications — they depend on stone thickness and dimensions, starting temperature, oven construction, food load, and how often the door is opened.
Why it works
Three reasons this works
Compatibility reviewed first
Commercial orders are quoted only after your oven, dimensions, thickness, clearance, and intended use are reviewed. You are not guessing at a size and finding out during service.
Chef-built menu work
The recipe and methods book and the menu-engineering analysis come from direct executive-chef experience in intercontinental cuisine — the part of the offer that is hardest to copy.
Guaranteed for 24 months
A 24-month limited guarantee against cracking under normal oven operation — conditional on the operating practice printed with every kit: start from a cold oven, allow 30–45 minutes' warm-up, cool gradually in the oven, keep water and ice off a hot stone, keep wet and greasy items on a pan, never contact a heating element or open flame (grills need a metal flame diverter), and keep about one inch of clearance all round.
- A supplier, not a manufacturer — and we say so plainly.
- Your sizing stays on file, so replacements are cut to the same specification.
- Support does not end at delivery.
Start with a compatibility review
Send your oven details and photographs. Nothing is charged until you approve the quote. Not sure what to measure? The sizing guide shows the whole method in two subtractions.
Request a quote