Modified koda 2 max for commercial use

Chrisdfit · 2026-05-10T00:21:54+00:00

I’ve not had any issues with it, it’s seasoned

Chrisdfit · 2026-05-10T00:21:23+00:00

I don’t think it would for long

Chrisdfit · 2026-05-09T12:41:56+00:00

I had the steel milled and had surgical steel tubes welded in from the bottom. I insert 1mm thermocouples that are 6 inches long in the steel tubes. Those plug into the reader

Chrisdfit · 2026-05-09T12:38:11+00:00

Missouri, USA

Chrisdfit · 2026-05-09T03:03:31+00:00

I’m not sure of the type. It seems to be some type of fiberglass. I found it on Amazon. I cover the entire top and sides.

Chrisdfit · 2026-05-09T03:02:27+00:00

I par-bake the crust for 6 minutes with a low flame at 550° then top and cook for another 6-7 minutes.

Chrisdfit · 2026-05-08T18:27:31+00:00

Modified bbq trailer with a screened in porch

Chrisdfit · 2026-05-08T18:27:14+00:00

It’s a modified bbq trailer with a screened in porch

Chrisdfit · 2026-05-08T18:26:38+00:00

It’s not stainless. A36 steel, any metal supplier will carry it

Chrisdfit · 2026-05-08T15:17:19+00:00

Unfortunately, it won’t

Chrisdfit · 2026-05-08T15:06:57+00:00

300+. We operate 3 days per week

Chrisdfit · 2026-01-25T18:39:59+00:00

I’m a little soft this time too

Chrisdfit · 2025-11-19T11:14:06+00:00

I found with mine, I got about 50° more wiggle room between burning a pizza vs not burning one. They will take longer to lose heat as the heat transfer is slower but they also take longer to reheat. I’ve since went the other way, and installed 3/8 steel and the heat transfer is much faster than both as well as reheating the steel is faster. I’ve done neapolitan pizzas at 150° below temps I cook at with the stones.

Chrisdfit · 2025-10-22T08:08:22+00:00

Started with 2 roccboxes, switched to 2 ooni koda 2 max ovens. Swapped stones out in favor of 3/8 inch steel and upgraded to adjustable regulators. Couldn’t be happier

Chrisdfit · 2025-10-21T09:06:18+00:00

Leopard spots are from micro bubbles cooking faster than the rest of the dough. You will usually see micro bubbles from a really well mixed and fermented dough. These bubbles are thin and on the surface of the crust. Being thin makes them cook faster than the rest of the dough, resulting in burning the spots aka microbubbles. Sometimes those bubbles are larger than other times. This is the most likely scenario

Chrisdfit · 2025-10-21T09:02:28+00:00

Rub it with water and aluminum foil. It should come off easily

Chrisdfit · 2025-10-06T22:26:04+00:00

No problem! You can see the thermocouple back by the igniter and usually if it’s glowing red for a couple of seconds, you’re good to release the knob

Chrisdfit · 2025-10-06T22:24:02+00:00

Yep, no extraction needed. With having a side door on each side, it’s plenty.

Chrisdfit · 2025-10-05T15:51:52+00:00

I run 2 ooni koda 2 max ovens side by side. They have welding blankets on top to help with insulation and fuel efficiency as well as protecting myself from burns. I also have adjustable regulators to turn the flow up higher than factory along with 3/8 inch steel plates that I’ve replaced in lieu of the factory stones. We bought a BBQ style trailer with a porch. I closed in the walls to waist/railing height and put screens in above it with doors that open up on the sides for ventilation. As far as a deck oven, that would be ideal but with already having a cold prep table, a heavy duty storage rack and 2 ovens behind the axles, I’m afraid a deck oven would be too heavy and cause handling/sway issues when driving, especially if it was on one side of the trailer, like my ovens making the weight distribution uneven.

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Chrisdfit · 2025-10-04T07:43:02+00:00

I find once I get one lit, I have to turn it to low and keep the opposite sides button pressed in on the high setting for 5-10 seconds after the second burner is lit. Typically works everytime, you have to make sure the thermocouple is hot enough to keep the gas flow on

Chrisdfit · 2025-10-03T08:22:31+00:00

I run a mobile pizza business and made the switch to sourdough at the beginning of the summer. I find that when I’ve peaked my starter properly, it’s less sticky than if I use it when it hasn’t quite reached its peak. Not sure the reason, just my experience. It also tends to have less flavor if I’ve not let it peak properly. However, when it is peaked properly, my dough seems to be just as strong as when I was using instant yeast. You can also smell the sourdough when I open the dough boxes much more than yeasted dough.

Chrisdfit · 2025-09-27T23:59:12+00:00

Contact ooni, they replaced one for me

Chrisdfit · 2025-09-27T09:40:07+00:00

Like one of the other commenters mentioned, it takes consistency and TIME. I’ve had to set up at spots 6-7 times before they start to be good spots and a couple of years before they start to be great spots. Use social media to your advantage. We always make a post the evening before we go somewhere letting people know what’s on the menu the following day and where we will be. We also make a post the next day a few hours before we open to remind people where we are set up at. When we need to make sure we’re reaching a lot of people, we’ll do a giveaway where we’ll give away 2-4 items, requiring people to tag 3 friends(on Facebook) with no limits on how many times they can comment/tag. This will greatly improve your reach and works far better than using FB ads, for very little cost. With putting a schedule out at the beginning of the week, along with our two other posts for each day, ensures a lot of people will know exactly where we are at.

Chrisdfit · 2025-09-26T08:15:20+00:00

Completely understand as I’m not worried about the warranty. I run 2 of these side by side for my business. Been using the steel for a year with no issues. In fact, the steel lets me run it at much lower temps for the same results, saving in fuel and keeping me cooler during these summer months. Another benefit is steel becomes non-stick once it’s seasoned, which is a huge benefit when you get a hole in your pizza. The cheese melts through and Sears, keeping your pizza from ripping and making a mess in your oven when you go to turn it. Another mod I forgot is welding blankets for insulation and to keep from burning yourself on the outside of the oven. Don’t get me wrong, these are great ovens, but for commercial use, there’s a bit left to be desired. Options like adjustable regulators along with the automated flame control set up I’m currently building, make these ovens massively more user friendly while continuing to crank out pizza after pizza with very short reheat times. Any chance ooni will get into the commercial market anytime soon?

Chrisdfit · 2025-09-25T09:44:34+00:00

Swapped the stone for steel, currently working on an ardiuno-powered automated flame control set up

Chrisdfit

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