Chicago Brick Oven CBO-750

The CBO-750 uses a proprietary low-dome design that creates a 'FlameRoll,' which forces heat over the top of the oven and back down onto the cooking surface. This creates a consistent, high-heat environment that mimics traditional Italian brick ovens, allowing you to reach temperatures up to 1,000°F.

Absolutely. While it excels at pizza, the high-heat retention and smoky flavor profile make it excellent for roasting meats, baking artisan breads, and even slow-cooking vegetables. Once the fire dies down, the residual heat is perfect for dishes that require lower, steady temperatures.

The oven is built on a heavy-duty, powder-coated stand equipped with smooth-rolling casters, making it surprisingly mobile for its size. While it is a substantial piece of equipment, the casters allow you to reposition it on flat, hard surfaces like concrete or pavers with relative ease.

For the best performance and flavor, you should use seasoned hardwoods like oak, hickory, or fruitwoods. Avoid softwoods like pine, as they contain resins that can create excessive soot and affect the taste of your food.

Depending on the ambient temperature and the quality of your wood, it typically takes about 45 to 60 minutes to fully heat the refractory materials. Once the oven is saturated with heat, it will maintain those high temperatures for an extended period, allowing for multiple rounds of cooking.

Yes, it is designed for outdoor use, but you should invest in a high-quality cover to protect the steel cabinet and refractory interior from rain, snow, and debris when not in use. Proper maintenance and protection are essential to ensuring the longevity of the materials.