YOU HAVE QUESTIONS
WE HAVE ANSWERS
Often times, we are asked these general questions. If you’ve got a question of your own, please feel free to contact us!
Not really! Amazingly, reaching temps in excess of 1500F on the inside of the oven do not translate outside the machine! The exterior surfaces only stay warm to the touch with our patented design.
45-60 minutes is all you need from a cold start. Due to the nature of our process there is no need to keep the oven running all the time or at a lower temp all through the night.
Yes and no, we require an onsite use and maintenance seminar, this is normally a 1-2 day affair and the visiting chef-tech will walk you through all your daily, monthly, semi-anual and annual activities, cook with you & provide some insight on your new equipment.
Great question…No, we don’t feel as if you do. The oven is very user friendly. The Remco stay Hot Deck is unique in that there is no need to spin or rotate pizza due to cold spots, therefore this oven was designed for entry level users and professionals.
Absolutely, you can bake all dough products directly on the deck and we encourage this method. Proteins and other foods must be cooked in some type of vessel to contain the oils produced.
You can cook virtually anything in the Daytona ovens. You can broil, sear, poach, bake & more! Steak, chops, fish, chicken, veggies, bake breads, rolls, sausage, meatballs, au gratin, parmesan, sauce, all cook in record time with ease.
Local codes shall dictate this. Our ovens are a moveable piece of equipment on casters and are not built into the building so, they should not require a permit. However the ventilation and utility connections may. You will want to investigate these subjects at a local level.
In a single story building, installation may take 2-4 hours based on complexity. Most clients are up and running on delivery day!
No. Our equipment is designed, sourced & built in Fort Lauderdale, FL by hand. We do not import any equipment from other countries.
Yes indeed, we work with a few major funding firms that will assist in financing your new equipment with very competitive terms. Please contact us for more info!
Not necessarily, our equipment all comes shipped fully assembled on a stand with casters unless a 2-piece shipment is requested. A typical rigging company could easily assist you on transporting your new oven from the pallet to its final location in your establishment.
Our class leading warranty work like this:
7 years: On the unibody construction of the equipment. Such as, the welded components, metal & typical hardware. This does not include any colored finishes or soft goods.
3 years: On consumable parts like, fans, motors and the like.
1 year: On labor for service related items.
Please request full warranty info if desired.
Yes! upon ordering, you’ll have the option to request a 2 piece shipment that will allow any of the three models of Daytona’s to fit through a 36″ opening. The on-site chef-tech will make sure your equipment is re-assembled to factory specs, test fire and even cook with you!
Surprisingly for a brick oven, our ovens are quite light.
The Daytona V4 – 575Lbs.
The Daytona V6 – 800Lbs.
The Daytona V8 – 1350Lbs.
The Daytona series ovens have been tested and listed by UL for direct vent exhaust. This means your oven will only need to be vented to the outdoors or if allowed by local authorities, into an existing hood system.
You should always check with local authorities first, as they have the final say on the installing method for your area; generally the UL certification is a sufficient guideline. In rare instances will you be required to install Daytona under a hood.
Contact us for further information.
