Tandoori cooking is an ancient method of preparing food, which originated in the central plains of Asia, now known as Afghanistan.

Unlike the original Tandoor ovens that were constructed of hand-molded clay, hay and goat hair, the Wood Stone Tandoor is built of the same ceramic used in our stone-hearth ovens, with an exoskeleton of steel. The traditional Tandoor ovens were replaced every 12-24 months but with the Wood Stone Tandoor, you can expect years of great service.

Our heat source comes from a sophisticated component gas system. Our gas system plus our high-temp ceramic's heat retention allows the operator to cook "non-stop" and at lower temperatures resulting in more consistent and efficient operation.

The Wood Stone Tandoor is "low profile", which makes access in and out of the super hot cooking chamber more manageable and gives your greater visibility of product.

Unlike the traditional Tandoor, which were built to be replaced, not cleaned, the Wood Stone Tandoor is designed with a removable drip/debris pan located beneath the unit for easy access for cleaning and service.

For more information on the Wood Stone Tandoor, click here.