Tandoor 31" Oven

Spec Sheet: Tandoor 31" PDF Spec Sheet

Tandoori cooking is an ancient method of preparing food originally developed in the central plains of Asia now known as Afghanistan. Later brought by the Moguls to India it has flourished there ever since. Traditionally the oven was made of basic materials: hand-molded clay with hay and goats hair used for structural reinforcement. Although this rudimentary construction process was practical for the time, it did not yield a product well suited for todays North American Marketplace. Aiming to capture the same flavor and romance, but with a longer lasting and better performing piece of equipment, we’ve built our Tandoor differently. Here are some important points of difference:

Construction of Cooking Vessel
The cooking vessel is cast using the same ultra-strong, high temperature ceramic that we use for our stone-hearth ovens. Our unique steel exoskeleton, not seen in traditional Tandoor ovens, cradles the cooking vessel during expansion / contraction caused by extreme temperature fluctuations. These innovations assure the Wood Stone Tandoor will last longer. Whereas traditional Tandoor ovens are replaced every 12-24 months, Wood Stone offers a Tandoor with longevity measured in years, not months.

Ease of Cooking and Moving
Our tandoor is on casters for ease of moving; it can be stored under cover and then moved outdoors for use.  Plus the “low profile” design our our tandoor makes accessing the super hot cooking chamber  more manageable as well as provides greater visibility of the food when it is cooking.

Square Tandoor shown here with optional shelves.

Quality of Gas System
We use a sophisticated component gas system. With the traditional Tandoor’s short lifespan, durability of gas components was never an issue. The Wood Stone Tandoor’s longer lifespan means quality of the gas system is vital, so Wood Stone uses very durable gas components.

Cooking Efficiency & Gas Consumption
The ease of cooking and consistency of our tandoor is due to our high-temperature ceramic’s excellent heat retention, allowing the cook constant oven temperatures even with non-stop naan making or cooking of skewered meats and vegetables.  This efficiency carries through to the gas consumption of our tandoor as well.  Once the ceramic stone is saturated with heat its ability to retain this heat makes it possible for the cook to reduce the heat-up flame, thus saving precious dollars in gas consumption.

Low Profile
Wood Stone's Tandoor is "Low Profile" making access in and out of the super hot cooking chamber more manageable as well as giving greater visibility of the food within the chamber.

Accessories:

Tandoor Naan Hook	Tandoor Naan Scraper	Tandoor Skewer (Seekh)

Cleaning & Maintenance
Traditional Tandoor ovens are built to be replaced, not engineered to last.  The Wood Stone Tandoor, by contrast, is designed with a removable drip pan located beneath the unit for easy access both in cleaning and for service.

Installation Details
Although the tandoor is most convenient to use outdoors,  Tandoor ovens must be stored under cover when not in use.  For more details on installation and operation of the Tandoor, including initial start up procedures, please download our Installation and Operation Manual for Tandoor Ovens. For more details on installation and operation of the 31" Tandoor, please contact us at:  800 / 988-8074 or at info@woodstone.net.

Looking for a larger Tandoor? Not a problem, we have a 35" Tandoor.