Modified koda 2 max for commercial use
Mods, look away.
I got in on the pre-order of these a couple of years back. I use these in my food trailer and they work flawlessly for commercial use, using less gas, faster reheat times and an overall better cooked pizza.
Mods:
Welding blankets for insulation
Adjustable regulators for quicker reheating
3/8 inch steel in place of the stones. Valleys were drilled out using a Bridgeport machine to weld in surgical steel tubing for housing thermocouples to read core temp of the steel.
Temperature readout and logger for core temp consistency.
Benefits of steel:
Twice the weight for more thermal mass to keep reheat times shorter and less fuel use.
If you rip a hole, it Sears shut as cheese leaks through, keeping your pizza in-tact as you go to turn or retrieve it.
Seasoned steel is non-stick.
Neapolitan pizzas can be cooked in 90 seconds at 650°
NY cooked at 530° in 6 minutes
I’ve also bypassed the thermocouples in the oven to mitigate losing flame randomly and easier start up of the ovens.
I realize I’ve voided the warranty is about 6 different ways and that ooni would never recommend modding in such a way. However, if I had to do it over again, I wouldn’t change a thing.